Sunreap Atta Bread (Whole wheat bread)
Recipe by ChoccyWocky
150 min 6 Main Ingredient: Sunreap Atta Cuisine: Bakery
3 cups Sunreap Atta/whole wheat flour approx. 360 grams (1 CUP = 250 ML)
1 to 1.2 cups water
250 ml to 300ml
½ tablespoon dry active yeast
1 teaspoon salt
1 tablespoon sugar
2 tablespoon ghee or oil or butter
2 tablespoons curd or 1 to 1.5 tablespoon vinegar or 1 tablespoon lemon juice
some milk for brushing the top of the bread (dairy or vegan)
For Bread Dough
Step 1Warm 1 or 1.25 cups of water. Add 1 tbsp sugar and dry active yeast. Stir and let the yeast activate for 10-12 minutes.
Step 2Sieve both the flour with salt.
Step 3Add the proofed yeast mixture, ghee/butter/oil and yogurt.
Step 4Mix all the ingredients first. Then begin to knead the dough. Add more water if required. The dough should be slightly sticky. Continue to knead, till you get a smooth dough which when stretched doesn't tear.
Step 5Rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
Step 6After 1.5 to 2 hours, remove the dough and punch and deflate it lightly. Roll a single log of the dough. Tuck the edges down on both sides of the bread loaf.
baking the bread
Step 1Place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards. Cover the loaf pan and let the dough leaven for 40 minutes to 1 hour. Preheat the oven at 220 degrees c for at least 20 minutes.
Step 2Once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits on the bread and lightly brush with milk. Then keep in the oven and bake bread at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.
Step 3Once baked take out the bread to let it cool and remove from the loaf pan carefully.