“Welcome to the wonderful world of whole wheat bread! In this journey, we’ll delve into the art of creating a nutritious, hearty loaf right in your own kitchen. Whole wheat bread not only offers a rich, earthy flavor but also boasts a treasure trove of essential nutrients. Whether you’re a seasoned baker or a novice, this recipe promises a delightful, from-scratch experience. Join me as we knead, shape, and bake our way to a golden, seed-speckled masterpiece that will elevate your homemade bread game. Let’s get those ovens preheated and aprons on – it’s time to embark on a whole wheat bread-making adventure!”

TABLE OF CONTENTS

1. The magic of whole wheat
2. Ingredients of wheat bread.
3. Method of preparation.
4. Watch recipe video.
5. Nutritional value of wheat bread.
6. Additional information.
7. Recipe card

The magic of whole wheat

Whole wheat: Whole wheat refers to flour that is milled from the entire wheat kernel, including the bran, germ, and endosperm. Unlike refined white flour, which has had the bran and germ removed, whole wheat flour retains the full spectrum of nutrients and fiber found in the wheat grain. This makes it a healthier option, as it provides essential vitamins, minerals, and dietary fiber. Whole wheat products, like bread, are known for their nuttier flavor and denser texture compared to their refined counterparts, making them a popular choice for those seeking a more wholesome and nutritious option in their diet.

Whole wheat is packed with nutrients like fiber, protein, B vitamins, and minerals like magnesium and zinc. It’s a good source of antioxidants and phytonutrients that help protect your cells. This whole grain also provides steady energy release and supports healthy digestion. Including whole wheat in your diet can contribute to heart health, stable blood sugar, and overall well-being

Ingredients

1. Whole wheat flour-3 cups
2. Active dry yeast-1/2 teaspoon
3. Luke warm milk-1 1/4 cup (Diary or plant based)
4. Jaggery-2 tablespoon
5. Salt-1/2 teaspoon
6. Mixed seeds-1 tablespoon
7. Water-2 tablespoon

Method of preparation

1. Activate the Yeast:
   • In a bowl, combine the luke warm milk and jaggery. Stir until the jaggery dissolves.
   • Add the yeast over the milk mixture and let it sit for about 10-15 minutes.

1. Mix the Dough:
   • After the yeast becomes active, combine the wheat flour and salt with the milk mixture, using a spatula(optional) to prevent sticking. Add 2 tablespoons of water to achieve a slightly sticky dough.
2. First Rise:
   • After mixing, cover it with a clean kitchen towel and allow it to rise in a warm spot for approximately 2 to 2.5 hours, or until it has doubled in size.

1. Shape and Second Rise:
   • Punch down the risen dough to release the air.
   • Shape it into a loaf and place it in a greased loaf pan.
   • Cover the pan with a kitchen towel and let it rise for another 1-1.5 hours.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) for 10 minutes.
3. Add Seeds:
   • Brush the top of the loaf with a little milk and sprinkle the mixed seeds over it(optional)

1. Bake:
   • Place the pan in the preheated oven and bake for about 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
2. Cool:
   • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
3. Slice and Enjoy:
   • Once the bread is completely cool, slice it and enjoy!

Watch recipe video

Nutritional value

Serving Size: 1 slice( assuming the bread is sliced into 12 equal parts)

Calories: Approximately 130 -140 kcal per slice

Calorie per slice	132 kcal
Protein	5.3g
Carbohydrates	26.6g
Dietary fiber	4.8g
Sugars	2.2g
Fat	0.9g
Calcium	44.7mg
Iron	1.8mg

Please note that these values are estimates and can vary based on the specific brands and quantities of ingredients used. For precise nutritional information, I recommend using a nutrition calculator or consulting with a registered dietitian. They can provide accurate values based on the exact ingredients and measurements you use in your recipe.

Additional information

1.Plant-Based Milk Options: You can use plant-based milk instead of cow’s milk if you prefer. Options like almond, soy, oat, or coconut milk work well in this recipe. Just make sure it’s unsweetened for a neutral taste.

2.Vegan friendly

1. Plant-Based Milk: Instead of cow’s milk, use a plant-based milk like almond, soy, oat, or coconut milk.
2. Yeast: Ensure the yeast you’re using is not a specialized type (like honey yeast), as some yeast varieties may not be considered vegan.
3. Seed Toppings: Check that any seeds or toppings you use (like chia, flax, or sunflower seeds) are sourced from vegan-friendly suppliers.

3.Recommended Seed Mixes: Incorporating a blend of seeds like chia, flax, sunflower, or pumpkin seeds can introduce a delightful array of flavors and textures to your whole wheat bread, enhancing both its taste and nutritional value. These seeds bring a wholesome crunch and a diverse range of nutrients to the loaf. Don’t hesitate to experiment with different combinations to find your perfect mix!

4.Tips for handling sticky dough-If you find the dough sticking to your hands, a simple solution is to lightly grease them with a bit of oil before kneading. This will make the dough easier to work with and prevent it from clinging to your hands.

5.Storage:

• At Room Temperature: Place the whole wheat bread in an airtight container or resealable plastic bag at room temperature. It will stay fresh for 2-3 days. Ensure it’s stored in a cool, dry spot away from direct sunlight.
• In the Refrigerator: To prolong its freshness, you can store the bread in the refrigerator. Either place it in an airtight container or wrap it in plastic wrap. It should remain good for about 5-7 days.

Freezing:

Whole Loaf:

1. Allow the bread to completely cool after baking.
2. Wrap the entire loaf tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
3. Label and date the package for easy identification.
4. Put the wrapped loaf in the freezer.
5. It can be stored in the freezer for up to 3 months.

Sliced Bread:

1. Slice the bread before freezing for more convenient individual servings.
2. Place parchment paper or plastic wrap between the slices to prevent sticking.
3. Put the slices in a resealable plastic bag, removing as much air as possible before sealing.
4. Label and date the bag.
5. Place it in the freezer.
6. Sliced bread can be stored for up to 2-3 months.

Thawing:

Whole Loaf:

• To thaw a whole loaf, take it out of the freezer and allow it to sit at room temperature for several hours or overnight.

Individual Slices:

• For individual slices, you can either toast them directly from the freezer or let them thaw at room temperature for a few minutes.

Recipe Card

Nourish Your Body, Feed Your Soul with Unicorn Fresh Bites.