Скачать или смотреть 100% ATTA BREAD RECIPE | Whole Wheat Bread at Home | No Maida

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Whole Wheat Bread Recipe
100% Atta Bread Recipe
No Maida Bread Making at Home

Recipe:
1. Take a bowl, add 150gm hot milk and 100gm atta/whole wheat flour. Mix well, cover and keep aside for 30 minutes to 1 hour.

2. To another bowl, add 50gm milk and 1/2 tsp sugar. Mix well. Check the temperature. Once it’s 45C or less, add 2 tsp active dry yeast. Mix well and add 2 tbsp milk powder (optional). Cover and keep aside for blooming for 15 mins. It should foam up.

3. To a mixing bowl, add 300gm atta/whole wheat flour, 150gm milk, the mixture prepared in step 1 and step 2. Either using a stand mixer or with hands, start kneading the dough. Add more milk of you feel the dough is too tight. Add some oil and a pinch of salt as well. Knead for 8-10 mins or till the dough is smooth.

4. Once the dough is soft and pliable, knead into a round ball and keep aside covered for resting for 1 hour or till it doubles.

5. After an hour, re-knead the dough. Again keep aside for proofing for 1 hour. You will see it will double in size.

6. After 1 hour, take out the dough, re-knead just a bit and give it the final shaping as per your baking mould/tin.

7. Optional: Spray some water on the outside of the dough and roll it onto a tray of nuts and seeds.

8. Now transfer this to your lined baking tin, spray some water and pour oil as well. Cover with a plastic sheet and keep aside for final proofing till it rises and nearly touches the surface.

9. Remove the plastic, brush the top with some milk.

10. Baking: Cover the tin with an aluminium foil as shown in the video. Bake for 40 mins at 200C - 30 mins covered and 10 mins uncovered.

11. Once baked, take it out, demould and let it cool down. Once properly cooled down, cut into slices, serve and enjoy!


CHAPTERS:
00:00 Yudane Preparation
00:48 Yeast Blooming
01:25 Dough Kneading
03:30 Dough Proofing
04:10 Final Shaping & Proofing
05:25 Baking
06:15 Final Tasting

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