How to make Wheat Bread

Every year before Christmas, my father-in-law eats bread and presents it to his five children. I love everything about it. I know that they invested to make bread at home. I really, really appreciate his effort. it tastes good.

How to make Wheat Bread

I can list hundreds of reasons why baking at home is a great idea. The important thing about them is that there will never be a strange or ***** smell in your house when a loaf of bread rises to goldenness in your oven.

How to make Wheat Bread
How to make Wheat Bread


All other factors are good in your diet, such as the taste of minced walnuts and excess fiber, but, yes, my word, the smell of freshly cooked bread is the comfort and affection of an adult kitten. It is difficult to defeat that depression.

 My Adaptation: Whole Vegetable Bread

My mother-in-law's bread was made with lard, water, granulated sugar and white all-purpose flour. It gives a bread that is long and soft, but firm.

For my version of this recipe, I wanted to make a whole wheat bread sandwich with a soft bitter and light but strong texture. I adopted my father-in-law's recipe with a mixture of whole wheat flour and bread flour. I converted unsalted butter to pork fat and milk recipe into her recipe.

After about 30 pounds of flour and 18 loaves of bread, a piece of sandwich bread was soft and slightly thin, with a golden crust that was thick enough to add body, but not as thick as my children were caught. I cut it.

So far, I make PP&J, cold turkey sandwiches, grilled cheese, French snacks, stuffed French snacks and regular snacks with butter and jam. The roti was beautifully organized on every occasion.

Easy Homemade Whole Wheat Bread

You can make this whole wheat bread. This is easier than you think.

Start in the morning, chill two loaves of freshly baked bread with lunch on your countertop. It only takes 20 minutes. The rest get up and pack up.

 Experiment to find the right bread

In an effort to make this recipe as easy and absurd as possible, I tried various starters, yeast, sugar, liquid, and flour.

    For my yeast experiments, I decided to use Activated Dry Yeast instead of Quick Rapid Yeast because Instant Yeast accelerates the rise of bread and often results in proven bread. Winner for dinner, winner!

    With dessert! I make roti versions with granulated sugar, honey and jaggery for dessert. I got honey to give me bread which I wanted a subtle sweetness and color. The granulated sugar left the bread very light in color and the jaggery became very dark.

    Milk or water? You need fluids to activate activated dry yeast. I use milk instead of water because it makes a soft lump. Milk sugar also contributes to a softer, darker color. If you are lactose intolerant then you may be reluctant to use water.

    When it comes to flour, I settle for a mixture of whole wheat flour and bread flour. Whole wheat flour is a barrier to excessive bran growth, often resulting in a dense crust. Bread flour helps prevent this: It is higher in protein than all-purpose flour, which helps to form a strong gluten network when kneaded.

By mixing whole wheat flour and bread flour, I made a delicious unleavened bread with a light and smooth texture suitable for a sandwich.

Feel free to check and adjust the flour ratio to your liking. Keep in mind that whole wheat flour works differently than bread flour. If you adjust the ratio of flour, you will also need to check the moisture content involved in the flour.

 How to cook

When it comes to bread, hydration is good. I tend to go wrong with wet flour because it is easier to add more flour than to add more water to the dough.

If the dough feels too wet when kneading, use a bench scraper to help wipe the dough off the counter. Dust a tablespoon of bread crumbs on the counter and in your hands until the dough feels right, but not sticky.

If the dough feels dry and difficult to knead, you can add more moisture by spraying water on the surface of your dough. Then knead in water. The dough is difficult to knead, however, using only a little water each time.

 How to know when bread grows

When the size is doubled the breads of the size are ready for the oven, and you can make small cuts by touching the top or with a knife without dropping the dough.

If it collapsed, the dough proved to be further. In this case, you can do two things:

    Bake more and use for crust, bread pudding, French snacks or croutons.
    Or you can stab it, let it rise for the third time. A third increase may not always work, but may be worth it, depending on your circumstances.

If all else fails, cry a little. Then start This is just bread. Even if it is not right, your family has a chance to eat it. (Speaking from experience here. Ahem)

Tips to freeze bread for storing

If your day is far away from you and you don't have time to bake your bread, cover the bowl and keep the dough in the fridge for 24 hours. When you're ready, complete the remaining steps.

You can freeze it after kneading, but before it wakes up first. Here's what to do:

    Place the dough in an oil-filled plastic bag and try to remove as much air as possible, leaving only a little bit to expand.

    When you are ready to bake, place the frozen dough in a large wet bowl. Wait for 24 hours. This will help in your first hike.

    Remove the dough from the refrigerator and bring the dough to room temperature on your countertop.

Split the bottom punch in half. Size of loaves. Place the braided bread in a bowl. 

Essential things

    2 1/2 cups lukewarm 2% milk
    1 pocket of active dry yeast (about 3 tablespoons)
    3 1/3 cups (395 grams) bread crumbs plus flour
    3 1/3 cups (410 g) whole wheat flour
    1 tbsp kosher salt
    2 1/2 teaspoons butter, added to the brush bread
    2 1/2 teaspoons honey


    Prepare utensils:

    Butter a large bowl and two 9x5 inch loaves and set aside. (You can use an 8.5x4.5-inch pan, but your loaves will be slightly longer.)
    Prove the yeast:

    Bake 2 1/2 cups of milk in the microwave for 30 seconds, stirring occasionally, to cool. The milk should be warm to the touch, not hot. (Hot milk **** yeast.)

    Stir the yeast in lukewarm milk and let it hang for about 5 minutes. The yeast has almost dissolved and you should see some small bubbles on the surface of the milk.

Meanwhile, whip dry ingredients and melt the butter:

In a large bowl, whisk together whole wheat flour, bread crumbs and salt. Build a well in the middle.

In a small, microwave safe bowl, heat the butter in the microwave for 30 seconds until it melts. Add honey. Now let it cool until it gets hot.

Mix the flour:

Add a mixture of butter and honey.

Stir with a wooden spoon to form a coarse flour. Most of the flour should be added, but it is fine if you still have loose dough in the bowl.

Knead the dough:

Knead by hand: Knead the dough and any loose flour for 10 minutes on a countertop. Start taking the dough with your fingers and then soften it with the heel of your hand. Pull the dough back with your fingers and roll the dough in one foot bend. Soften the heel of your hand and repeat.

Once you knead, the dough should be soft, flexible and slightly crumble. Dust with extra bread flour if necessary, 1 tbsp per hour, if it sticks on the counter or in your hands.

To knead the stand mix: In a hook mixer fitted with a hook hook attachment, knead the dough at a very low speed for 5 to 7 minutes.

Once kneading is complete, the dough should be permeable, but not sticky. Knead the dough into a ball. It should be soft at the top, and feel elastic.

 Let the money go up:

Place the dough ball in a wet bowl

 Design Pancakes:

Knead the dough gently two or three times. Divide the dough into equal portions.

Form each half into a loaf: Gently tap the dough with the tips of your fingers to form a puffed oval about the width of your baking pan. Starting with a narrow tip, roll it gently and pinch off the folds. Roll it out so that the folding sides come down and transfer to the prepared baking pan.

Repeat with another loaf.

 Allow the bread to rise:

Cover with plastic wrap or a clean kitchen towel. Allow to rise for 45 to 60 minutes, or until the bread rises above the edge of the frying pan.

The dough is ready when put in the oven, but it will retain the texture. You should gently press a finger over it, and slowly refill the tumbler.

In between this second increase, preheat your oven at 375 degrees:

Melt excess butter to brush the bread surface.


Using a sharp knife, cut a shallow line in the center of the dough. Brush the tops with melted butter. (When you soak in lukewarm butter, the top layer of flour will be slightly inflated. It is fine to press the bubbles with your knife.

Place the loaves in the oven and bake for about 40 minutes until the loaves turn golden brown, then rise and make empty sounds as they tap the bottles.

Fridge Bread:

When the bread is baked, remove from the oven and topped with butter for another hour.

Do not let the bread cool down in the pan. If you do this, the bread will be very moist.
Save and Enjoy:

Once the bread has cooled, store it in a plastic bag or cloth bag on the countertop.

The roti will be refreshed for 4 days, which is not to say spoiled on the 5th day, it will start to dry a little. On Day 5, instead of using bread to make fresh turkey sandwiches, make fried sandwiches or snacks.

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