Whole wheat Brown bread recipe

This whole wheat Brown bread recipe has been requested by many in my Instagram messages, and so here it is. The Brown bread recipe I am sharing with you is made entirely from whole wheat or atta. That is the best part about this bread.

What is brown bread?

Brown bread uses whole grain flour such as rye, whole wheat, or spelt. Traditionally, brown bread began to be made because whole grain flour was cheaper than the refined variety of flour. Molasses was mixed in to impart sweetness and color to the bread, thus giving rise to the name brown bread. But in this brown bread recipe, I do not use any molasses because I want it to be healthy.

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What equipment do I need to make homemade whole wheat brown bread recipe without yeast?

Spilling a secret..shh

Let me spill some tea over here if you have been purchasing brown bread and consuming it, think it to be healthy. I am sorry to break it to you, but it is certainly not. Industrial bread is made using caramel or blackjack to impart the brown color. Some chemicals are available that are added to the bread dough to make it darker in color. So, if you buy brown bread to be healthy, stop! If you don’t believe me, that’s alright; I would ask you to just read the label where the ingredients are listed. You will be shocked!

Brown bread benefits?

Brown bread made the right way has tons of benefits. It uses whole wheat flour, so your digestive system will take longer to break down the food. This slow process, in turn, maintains the glucose and insulin levels. Of course, it is rich in fiber and will help in getting rid of unwanted materials easily. It is also high in selenium and zinc, keeping your skin healthy. Read more over here. Brown bread? Yass!

What is proofing?

Let’s talk a little about the terms I am going to use soon. Proofing is basically when you let the bread dough rest to make it rise. It is when the yeast is munching away on the sugar to produce alcohol and carbon dioxide. This step is crucial to make your bread rise and give it flavor. Easy right? Thought so, too.

What is knock-back?

The following term that I will talk about a little is knock-back. Well, you do exactly as it says: knock the bread. Knocking the bread releases the excess air out of it. This prevents the formation of excess air there.

Excess air will surely make your bread rise, but the moment you put it in the oven, the bread will rise, and then poof! deflate. Make sure you do this step to prevent that. I tried to explain it in as simple terms as possible. Hope you have some ideas.

Tips and tricks!

Ensure you grease your bread tin well.
You want your bread to slide right out of that tin. I suggest greasing using butter.
If you are not going to bake every day, I recommend you buy dry yeast. Fresh yeast is not known for its shelf life. However, dry yeast, when stored properly, has a good shelf life. Check out this post to read more about yeast.
Have fun! It’s OK if you are not a pro at baking bread; I am sure you will at least have fun.
Breads rise best in hot and humid weather. But it’s raining, and you want some warm bread with soup. I get you, which is why here is a life-saving hack I am sharing with you. Use your oven and turn it into a proofing chamber. Preheat your oven to the highest setting for five minutes. Now place a wet cloth over your bread dough and place it in there. Tada! The DIY proofing chamber is ready!

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Best brown bread recipe ever

October 7, 2021

Servings: 2

Prep: 50 min

Cook: 20 min

Total: 1 hr 10 min

Difficulty: Easy

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Brown bread is bread made using whole grain flour such as rye or whole wheat or spelt. Healthy alternative to bread.

By: Alisha Sarkar

Ingredients

Whole wheat flour or Atta- 3 cup
Salt- 2 tsp
Sugar- 1 tbsp
Water-1 and 1/4 cup
Dry activated yeast- 1/2 tbsp
Coconut oil- 2 tbsp
Yoghurt- 2 tbsp
Butter(for greasing and polishing)- 2 tbsp

Directions

Step 1 In a bowl, mix lukewarm water and sugar, till the sugar dissolves.
Step 2 Add the yeast and mix. Cover and let it sit for 10 minutes.
Step 3 Meanwhile measure away some atta or flour and salt. Give it a mix.
Step 4 Add the flour mix to the yeast mix and start kneading.
Step 5 Add the yoghurt and continue kneading.
Step 6 Add the oil and knead till the dough leaves the bowl and looks smooth but is yet soft.
Step 7 Now lightly dust flour in a bowl and place your dough.
Step 8 Cover with a damp cloth and let it rise or proof(see proofing notes above) for around 40 minutes or till the dough doubles in size.
Step 9 Punch or knock-back the dough(see knock back notes above) and knead it again.
Step 10 Shape the dough into a loaf and place it a greased bread tin.
Step 11 Keep it simple or you can also score or make cuts on your bread using a knife or a blade. Be careful!
Step 12 Let the bread rise again for around half an hour.
Step 13 Preheat the oven at 200 degrees Celsius/392 degrees Fahrenheit.
Step 14 Bake your bread at 200 degrees Celsius/392 degrees Fahrenheit for 20 minutes. To check if the bread is done, just use your knife and run through the edges to ensure that the bread is not sticking to the loaf tin.
Step 15 Pop the bread out and check the bottom, if the bottom is golden brown and feels firm to touch, your bread is done.
Step 16 Leave it to cool down at room temperature. Once cool, slice it up or store it as it is in your refrigerator.

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