Ria's Collection: 100% WHOLEWHEAT YOGURT BREAD (with no added gluten!)

Tuesday, February 10, 2015

100% WHOLEWHEAT YOGURT BREAD (with no added gluten!)

100% Wholewheat Yogurt Bread
Ihad some free time yesterday and was wondering what to do with it.Ian was in his best mood and was busy with his train set. So I set out to trying something new. It was soup supper last night,so why not bake a new bread. We were out of bread anyway and I was planning on baking our staple white bread.So a new bread it was. A 100% wholewheat bread made with the addition of whole milk yogurt. There was no added gluten to the recipe which gave me the extra kick I needed to get started.
100% Wholewheat Yogurt Bread
The dough was made in a jiffy according to Dassana's recipe and was kept aside to prove. While the dough doubled in size, Ian took a nap. Then I took the dough out,punched it down, shaped it into a loaf and set it aside to double in size again. If you have never baked a bread before,be warned that it does involve a few steps and quite a bit of time for the dough to double up .It's mostly inactive time and you can utilize that time for something else,maybe crochet a scarf or read a book? I did nothing. I just sat on our blue armchair and checked Pinterest ;-)
100% Wholewheat Yogurt Bread
While the bread was baking, Ian woke up and started asking for food. I cannot blame him for that. The house was smelling really good because there was a huge pot of Cream of Asparagus soup simmering away and a bread baking in the oven. You cannot even imagine how good they can smell together! I had to pacify him with some cookies instead. Later in the evening,we all had a fat share of the freshly baked bread along with the creamy soup. We are a soup loving family so our last night's dinner was a total winner!

100% Wholewheat Yogurt Bread Makes one 9 X 5 inch loaf

3 cups wholewheat flour / atta
1 1/4 cup warm water
1 tablespoon granulated sugar
1/2 tablespoon active dry yeast
1 teaspoon salt
2 tablespoons ghee/butter/oil
2 tablespoons plain yogurt
About 1 tablespoon heavycream for brushing on top

Method: In a small bowl, stir together warm water,yeast and sugar and set aside for 10 minutes till it turns frothy.
Meanwhile, mix together flour and salt.Once the yeast has been activated,add it to the flour along with ghee,yogurt and mix well to form a dough. Dump it onto your work surface and knead till it stretches without breaking apart,about 2-3 minutes. Dump the dough back into the bowl,brush some water over it,cover the bowl with a clean towel and let it rise in a warm spot until doubled,about 1.5 hours.
Once doubled,punch the dough down and form a log. Tuck the sides in and transfer it to an oiled loaf tin,cover with a clean towel and let it  rise for 45 minutes. Once risen,make a few slits over the top,brush with heavy cream and bake in a preheated oven at 220C / 425 F for 22-25 minutes or till the top is brown and the bread sounds hollow when tapped.
Let it cool in the tin till warm to touch, then take it out of the tin and cool completely. Use as desired.
This is a very good wholewheat bread which you can make with the staples in your pantry. It does taste a bit of ghee and yogurt which gives it a very homemade taste. Usually wholewheat breads can be a bit dense,whereas this is a fluffy,soft bread. When I told Jobin that it was a 100% wholewheat bread, he really couldn't  believe it. Nobody will,unless you tell them.

The bread has a slight golden hue to it from the wheat flour. I used 'Golden Temple' brand of atta/flour for the bread. It has added bran in it so this one was a total winner! I am sure this is going to be a staple in our house from now on. Ian never really bothers if the bread is made with plain flour or wholewheat. So, I will be baking this again to satisfy my 'healthy' cravings :)


Rafeeda AR said...

have never tried baking bread just because of the inactive time... this one looks like a winner and especially since I have a bread crazy family, I guess I should make this one soon... thanks for sharing the recipe...

Prarthana said...
This comment has been removed by the author.
Prarthana said...

This recipe seems to be a keeper, Ria, just like many of your recipes! Do share the recipe for white bread too :)

Unknown said...

Wonderful n very easy recipe..tried it n my son loved it. I guess its the end of buying bakers bread at my place..even tried doughnuts with the same recipe (used milk instead of youghurt) n they came out super soft. Thanks ria

Unknown said...

Ria, I was super excited seeing this recipe and baked whole wheat bread last week. Thank you so much for the recipe. The bread was good but still disappointed me a bit. I was expecting the color and texture seen in your photos, but it didn't come anywhere near. Maybe the flour that I used was the culprit. I kneaded and kneaded and still the thing was sticky. Any suggestions to make it right next time.
All this being the case, the whole loaf was gone in around 12 hours. The taste was simply awesome. Thank you Ria!

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