Eggless Wholewheat Spinach Bread is a made healthy and nutritious by adding spinach puree to the the bread dough while kneading. The bread gets a beautiful green colour and additions of oats to the top makes the bread slices look more attractive and healthy. The bread is super soft, moist and is perfect to eat plain or toast with butter or to make sandwiches for the lunch box. The bread can be refrigerated for couple of days or can be freezed for a month.
This recipe can make a big bread loaf pan of two small loaves from a 8″ bread pan. You can make around big size burger buns or small 40 cones.
I have used the remaining dough to make two burger buns and I have pressed remaining dough on a steel cone and baked it to make a bread cone.
Honey Whole Wheat Bread
I had made bread, bun and cone. We had enjoyed the bread for breakfast. I loved the slice of bread toasted with butter with a cup of tea. I had packed burger for my son’s (Aarav) and husband’s (Mithil) lunch box. I had freezed some left over slices and the cone for a week.
Aarav enjoyed his morning breakfast by putting scrambled eggs with mushrooms in the spinach bread cone. Similarly you can also fill paneer bhurji or spiced potato or corn in it and serve for your next party as an appetizer
So friends making your own bread at home is so much fun and you can try out different variations too. For eg. you can add beet root puree in place of spinach puree to make beetroot bread or add any fresh herbs to make herb bread or flavor the bread with different seeds or flour or spices.
Whole Wheat Bread, Whole Wheat Bread Loaf Recipe Using Instant Dry Yeast
Calories: 2767 kcal | Carbohydrates: 426 g | Protein: 90 g | Fat: 92 g | Saturated Fat: 21 g | Cholesterol: 47 mg | Sodium: 2549 mg | Potassium: 2309 mg | Fiber: 57 g | Sugar: 21 g | Vitamin A: 3308 IU | Vitamin C: 10 mg | Calcium: 339 mg | Iron: 23 mg
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
No Knead No Fail Bread
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category Analytics.
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category Necessary.
High Fiber Bread Recipe
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category Other.
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category Performance.
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Guyanese Whole Wheat Plait Bread
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Whole Wheat Bread Recipe
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.Step-wise picture recipe to make 100% whole wheat bread aka homemade brown bread easily at home. No additives, no preservatives, no special equipment. Simple ingredients and a very simple approach to making whole wheat bread at home.
It may seem like I have given a break to my bread baking recipe series but in reality, it is not true. Over the last few weeks, I have made more whole wheat breads than we could consume (happily!) and I had to be absolutely sure of the recipe before actually putting it out here. Would you believe if I said I tried as many as 6 different approaches/methods to perfect this 100% whole wheat bread? In the end, I have learnt quite a lot (and of course that involved getting over the heart break of not having a perfect loaf too!) and this post is going to be all about that!
As I had been having a lot of success with breads/loaves made from all-purpose flour or a combination that involved both all-purpose flour and wheat flour, I thought it was time to do a 100% whole wheat bread at home. This homemade brown bread in my mind was so perfect, with earthy flavor of wheat, soft with a nice crumb – almost as good as something we find in a bakery rack. But in reality, it is not that simple at all. And there are many reasons for it.
Best Healthy Soft Seedy Sandwich Bread
The first one being – the whole wheat bread or brown bread from a store has added gluten (read the contents next time!) and that just makes it nothing but a bread made with white flour/all-purpose flour. The whole idea of making/buying a brown bread/100% whole wheat bread is to avoid the extra gluten. But get this – it is traditionally not possible to get a good raise or nice crumb without gluten. So wholesale manufacturers take the easy route. The next hurdle in getting this right without added gluten is finding the right kind of wheat flour. In my initial attempts, I used regular Atta that we Indians use to make rotis and it was mostly disastrous. The texture of the wheat flour should be little grainy so that it can hold moisture and bake into a soft, nice loaf. I finally settled in for 100% organic atta that worked out just fine. I am still in search of the perfect flour, or a flour mill that understands my needs.
The last part being – a 100% whole wheat bread is supposed to taste earthy or a slightly dense and will surely not raise as well as a loaf made with all-purpose flour, especially if there is no added gluten. The best approach would be choose a baking pan that is compact enough (choose a size smaller than what you would use for an APF loaf) and ensuring that it is a proper rectangle without slanted walls – this is essential to get the loaf double up properly. Apart from that, the climate does play a bigger role in activating the yeast too! The base recipe is adapted from here and it uses an approach called as Autolyse that is so popular for whole grain breads and it helps develop such an intense flavor in the bread. I would surely prefer this anyday than the fake brown bread from store!
1. Sponge is made to activate the yeast and breakdown the sugar in whole wheat flour. In order to make the sponge, mix all the ingredients mentioned under the sponge and mix well for 2-3 mins. The gluten will begin to form and the mixture will be stringy. Set this aside for 30-60 mins until it has doubled (or tripled) up in size.
Honey Whole Wheat Bread Recipe (fast + Easy)
2. To this sponge mixture, add 2 cups of whole wheat flour along with salt and oil. If required, add 1 or 2 tablespoon of warm water and mix it well. The dough should come together.
3. Now knead this dough until it is smooth and bouncy. When a piece of dough is stretched, it should not break for 2-3cms.
5. Leave this in a warm place for 60-90 mins until it has doubled up in bulk. Gently punch it down and knead again for a min or two.
Vegan Zucchini Bread (whole Grain)
8. Place it sealed side down in a greased (and lined) baking tin. Mine is 8x4 inches in size, although 9x4 or 9x4.5 inched bread tins should also work (although the bread might not be as tall)
10. Bake in a pre-heated oven at 180° C for 30 mins or more until the bread is golden brown. Remove from the oven and let it rest for 5-7 mins. Remove the bread from the tin (to avoid moisture and in turn bread turning
0 Komentar