Ingredients
3 cups 100% whole wheat flour
1 cup water
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp ghee or butter or oil
2 tbsp yogurt
1 cup water
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp ghee or butter or oil
2 tbsp yogurt
Method
Mix the flour with the salt.
Add 1 tsp instant yeast and just lightly mix.
Add sugar, butter and yogurt
Mix everything lightly and then slowly adding water in intervals, knead to a smooth, soft dough.
Add more water if required. The dough should be slightly sticky.
Bush some water all over the dough and keep in a deep wide bowl covered with a damp kitchen towel for 30-35 minutes.
Remove and then lightly punch & knead the dough again.
Make a log of the dough and seam the edges. Place it in a greased loaf pan for 40-45 minutes. Brush the top of the loaf and sides with milk.
Preheat the oven.
Once the bread has risen in the loaf pan, keep in the oven and bakeat 220 degrees for 22-25 minutes or until the bread sounds hollow when tapped.
Add 1 tsp instant yeast and just lightly mix.
Add sugar, butter and yogurt
Mix everything lightly and then slowly adding water in intervals, knead to a smooth, soft dough.
Add more water if required. The dough should be slightly sticky.
Bush some water all over the dough and keep in a deep wide bowl covered with a damp kitchen towel for 30-35 minutes.
Remove and then lightly punch & knead the dough again.
Make a log of the dough and seam the edges. Place it in a greased loaf pan for 40-45 minutes. Brush the top of the loaf and sides with milk.
Preheat the oven.
Once the bread has risen in the loaf pan, keep in the oven and bakeat 220 degrees for 22-25 minutes or until the bread sounds hollow when tapped.
No comments:
Post a Comment