WHOLE WHEAT EGG LESS BREAD

Posted on by yeleena

2Holla. I find baking stressful. Because baking is a science and not art like cooking. You cannot adjust your recipe in between. Sometimes you cannot even see what’s happening in baking. Hence, I find it stressful. Add on it the fact that there will be more number of utensils to wash than in cooking. 😉

But you should never stop trying isn’t it? I make sandwiches for tiffin. Or a quick toast with omelette is also a good breakfast option. Hence, I like to have bread in my pantry. However, I do not like the idea of purchasing bread. Hence, I began baking breads.

So this is a whole wheat egg less bread. The difference is clearly evident when compared to flour/ maida bread. Flou/ Maida has that glutten that gives the elasticity in the white bread we enjoy. But we all know how dangerous and unhealthy that is for us. So I don’t completely avoid maida but try to whenever I can.

Hope you would give it a try and let me know your opinion.

3INGREDIENTS:

Wheat flour – 3 cups

Dry Yeast – 1 tsp

Luke Warm Water – if required only

Luke Warm milk – 11/4 cup or as per needed

Sugar – 1/2 cup or as per needed

Salt – 1/2 tsp

Olive oil – 3-4 tblspn + for pan greasing

INSTRUCTIONS:

  1. In a small bowl take milk and mix sugar in it. Add in yeast and let it sit for 5 minutes for proofing. (you will see small bubble and cloudy texture at top of bowl)
  2. In another bowl take flour and add salt.
  3. Mix well.
  4. Make a well in the center of the bowl and add the yeast mix in.
  5. Combine all together to form a dough.
  6. Add olive oil and knead again into a smooth dough. (If your mix is dry add little lukewarm water)
  7. Place the dough in the bowl and cover and let it proof for one hour in a warm place.
  8. After one hour open the bowl and check if it has doubled in size.
  9. Take the dough out and start punching. This ensures the air incorporated in the dough is punched out.
  10. Kneed again for 5 minutes.
  11. Shape it like a bread loaf and place it in a greased bread loaf pan.
  12. Cover with a cling wrap and let if proof again for another hour.
  13. In the last 10 minutes of the proofing time, pre- heat up the oven at 220 degree celcius.
  14. Bake for 20-25 minutes.

 

NOTES:

  1. Let the bread pan cool for 20-25 minutes.
  2. Remove the bread from the pan and cool on a wire rack.
  3. Let the bread cool down completely before slicing.
  4. Sprinkle some sunflower seeds or any other seeds of your choice on the top.1

 

 

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