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Whole Wheat Bread: Day 18 of COVID Isolation

This Whole Wheat Bread is 70% whole grain, super easy to make and delicious. The post also has lots of variations ideas for the same.

One of the most common requests to me in the past 15 days has been for easy homemade bread. The stores are out of bread and most of us find it easy and comforting breakfast. This 70% whole wheat bread is the answer to all those queries.

I love baking bread whether it is quick yeasted bread that get ready in a few hours or slow sourdough bakes. But I do know that a lot of people find bread baking overwhelming. If you are one of them and this is your first foray in bread making, I recommend reading the following posts. And yes, read them in sequence.

B is for Bread 101
Bread Baking 101 Part 1
B is for Bread 101, part 2
Breaad Baking 101 Part 2
Yeasty Troubles
Yeasty Troubles

The bread I am sharing today is a very basic whole wheat bread. Since it is 70% whole wheat it is denser than the ones you get in market. We at home don’t mind that too much. But if it bothers you, change the ratio a bit. A 50:50 yields a fairly spongy bread without much of a trouble.

Variations of Whole Wheat Bread

If you want to change things up and make this a flavoured bread then here are a few flavour combinations I recommend.

  1. Garlic & Herbs: This is probably one of my favourite variations in bread. I love garlic and it shines in bread. 4-5 cloves of minced garlic and about 2 tbsp chopped herbs should be good
  2. Masala Bread: If you are looking for that Indian comfort, blend together some green chillies, jeers, mint and coriander leaves. Add about 3 tbsp of that to the bread dough while kneading
  3. Italian: For an Italian flavour, add about 2 tbsp of chopped olives and one packet of that seasoning leftover from many pizza deliveries
  4. Seeded: Add about 5-6 tbsp of mixed seeds to the dough. This is best added after the bulk proofing

Happy to think of more combos and share with me too.

COVID LOCKDOWN THOUGHTS

I didn’t blog yesterday. It was a weird sort of a day. Not sad or anything but I was EXHAUSTED! I mean I thought I have been tired before but yesterday it took a new meaning. I guess the fact that Aunt Flo is here also made a difference.

Apart from that, the past two days have been fairly routine. I feel like we are finally getting the rhythm of this thing. Get up, cook breakfast, get to work. Each one has their tasks assigned and does them fairly religiously and without being nagged. Is this a new normal I wonder?

Funny thing is what I son said to be yesterday when he was doing a google hangout with his friends at about 11pm. Along with the hangout was also an iPad so that they can play Clash of Clans or whatever it is together. I scolded a bit and told him it is time to sleep. He was chatting with a friend in the US and went “Mumma, D & my friends are my support. Don’t take them away from me”.

So much drama I swear. But then he is my son after all 😉

Anyways, leaving you with today’s recipe. If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Whole Wheat Bread: Day 18 of COVID Isolation

Print Recipe
Course breads
Cuisine global vegetarian

Ingredients
  

  • 350 gm atta
  • 150 gm maida
  • 15 g Vital Gluten optional, I usually don't bother
  • 12 g yeast
  • 10 g salt
  • 10 gm sugar
  • 10 ml oil
  • 300-325 ml water

For the topping

  • 10 gm mixed seeds I used melon and chia, read above for more options

Instructions
 

  • Measure out 100ml of warm water and mix yeast and sugar in it. Keep aside for 5-10 mins, until it starts to foam
  • Mix all the dry ingredients together, including the dry herbs and flavourings if using any. and the yeast mixture, and some water. If using seeds add them later. Mix and form the dough. Now knead the dough well till it is smooth and elastic. This will take about 10-12 mins. You can use your food processor or kitchen aid for this
  • Let the dough rest in an oiled bowl, covered, for about 45mins-1hr till it is doubled. This will depend on the weather conditions and might take longer.
  • Knock down all the air, let it rest for 10 mins and then shape in a elongated log of your bread tin size. Add seeds just before shaping. Place it in inside the bread tin and proof for another 45 mins
  • Bake at 190C for 30 mins till it comes out clean and the tap on the bottom sounds hollow. If you like your bread nicely browned, remove from the tin and bake for another 10 mins.
Tried this recipe?Let us know how it was!

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Baking// Breads// Breakfast & Brunch// Healthy Bakes// Kid-Friendly// Savory Bakes// Snack Box Recipes// Yeast-Based Breads2 Comments

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Comments

  1. Mujtaba Hussain says

    April 5, 2020 at 8:59 am

    Mam, you have not mentioned about when to add the foam mixture produced by mixing sugar, water and yeast to dough. Please let us know clearly

    Reply
    • monika says

      April 5, 2020 at 10:35 am

      Sorry have updated the recipe

      Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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