Skip to main content

Lobia Dip Recipe

Post a Comment

Whole Wheat Bread Recipe | Brown Bread recipe

Whole Wheat Bread Recipe | Brown Bread recipe 

Brown Bread or whole wheat bread is a healthy variation of bread prepared with whole wheat flour. Basically bread is prepared using refined flour (maida) that is not so much nutritious in comparison of whole wheat flour. Here in this recipe I am baking bread using whole wheat flour. It can be easily prepared with some tips and tricks.

whole-wheat-bread

Baking your own bread is economical and delicious. It’s simple to follow and takes about 2-3 hours to make. It’s free of all the preservatives of store brought bread. If you will follow step by step instructions, you’ll never want to go back to store-bought white bread after tasting this. I have started to bake bread at home and you will also do after trying this recipe. 

For soft bread knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft loaf. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light bread loaf. Proofing time depends on the temperature and weather. It can take much longer in the winter to proof, than in the summer.

brown-bread

Make sure not to leave the bread in the pan to cool completely. Leave it in the pan only for about 10-15 minutes and then remove it. Homemade white bread doesn’t keep for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with sauces, jam, dips or butter.


Ingredients:

1 cup lukewarm water
4 tsp. sugar
2 tsp. active yeast
4 cup whole wheat flour
1 tsp. salt
2 tbsp. oil
½ cup milk

Instructions:

Proofing-

Dissolve yeast and sugar in 1 cup warm water. Mix well until sugar and yeast are dissolved completely.


Leave for 10 minutes until bubbles form on surface. 


It’s possible to kill yeast if you use too hot of water, so water should be lukewarm.

Kneading-

It is very important part to get soft bread. Sieve maida in a mixing bowl. Add salt and oil. Mix properly.


Pour yeast mixture into flour.


Don’t be in hurry. Use your hand and start to knead the flour. Add milk in parts and knead until smooth and elastic.


This procedure can be 8-10 minutes longer. If dough is sticky, apply oil on your palm and knead until smooth. 



Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. The dough should stick just slightly to your finger when touched, but not be overly sticky. Place in a container and cover.


Let rise in a warm place until doubled for 2-2.5 hours.
The dough has risen. 


Knead again for 1-2 minute.
Dust some flour and roll to give a rectangular shape


Grease your pan with some oil. Keep the dough in pan and grease with some oil. 


Cover and leave it for 1 hr. It becomes double in size. Apply some milk over it.


Place in a preheated oven and bake for 30 minutes at 180 degree Celsius or until crust becomes golden brown. Apply some butter over it.


Let it cool for 15 minutes and then remove it from pan. Once it cools down completely, cut into slices.


Serve and enjoy.


Tips:

  • Store yeast in your fridge to keep fresh. It’s important that your yeast is old or dead.
  • Do not dissolve yeast into too hot water.
  • Preheat the cooker before placing pan inside.
Labels:

Comments

Post a Comment

Popular posts from this blog

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...
Post a Comment
Read more

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...
Post a Comment
Read more

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
Post a Comment
Read more

Gulkand Modak

Gulkand Modak | Gulkand stuffed Mawa modak  Gulkand modak ( गुलकंद मोदक ) is a delightful, delectable and flavorful modak recipe. Main ingredients of gulkand modak are rose essence and gulkand that gives an amazing taste to modak. It is too soft that it will melt in your mouth. It is a quick and easy recipe. You can make modak without any effort and mould. Ganesh Chaturthi is coming so I am sharing the instant recipe of gulkand Modak. Modak is the favorite dish of Lord Ganesha. You can store it in refrigerator for 2 weeks. Modaks are prepared on the festival of Ganesh Chaturthi. Basically modaks are prepared with rice flour and stuffed with coconut and jaggery mixture. But this is different modaks recipe prepared with instant mawa and stuffed with gulkand. Instant mawa is made with minimal Ingredients like milk, ghee, sugar and milk solids. Milk and milk powder are cooked to make khoya (mawa). Then it is stuffed and shaped like modak. It is flavored with Rose essence. It can b...
Post a Comment
Read more

Chaat Masala

Chaat Masala Chaat Masala (चाट मसाला) is a spice powder mix which is mostly used as a garnish on salads, snacks and fruits. It typically consists of amchoor powder, black salt and heeng. Street vendors usually mix their own chat masala. Today I deliver here homemade chat masala. This chaat masala consists of coriander seeds, cumin seeds, red chilli, black salt, amchoor powder, black peppercorn and so many basic Indian spices. Firstly ground spices are roasted well and then grinded with other remaining spices to make a fine powder. Sprinkle this chaat masala over aloo tikki chaat, pakodas, cutlets, rolls, paneer tikka and your favorite snacks.  Ingredients: 2 tsp. Black Salt  1 tsp. Salt    2 tbsp. Coriander seeds  1 tbsp. Cumin seeds  1 tbsp. Black pepper  2 tbsp. Dry mango powder  5-6 Dry red chilli  1/4 tsp. Citric acid  a small pinch Heeng  Instructions:  Dry roast coriander seed...
Post a Comment
Read more