Eating is a Necessity but Cooking is an Art

100 % Homemade Whole Wheat Bread

100 % Homemade Whole Wheat Bread

Bread was central to the formation of early human societies. From the western half of Asia, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in eastern Asia, centered on rice, and in the Americas with maize.

Whole wheat bread also called Brown Bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes, where it implies bread made with molasses.

Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.

100 % Homemade Whole Wheat Bread

December 15, 2018
: 4
: 45 min
: 2 hr 45 min
: Easy

Healthy homemade Whole Wheat Bread. Many people say whole wheat bread is tasteless but I think its wrong, according to me whole wheat bread has to be dense, dry, and tasteless? a big Noooooo. This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.


  • 400 F - 200 C Oven Time
  • 2 tsp (10 gm) Brown Sugar
  • Luke warm water to knead dough (too hot will kill yeast)
  • 2 tsp (20 gm) Dry yeast or Compressed (frozen) yeast
  • 2 cups (250 gm) Whole wheat flour (atta)
  • 2 tsp (10 gm) Salt (or to taste)
  • 2 tsp Oil
  • About 20cm /8
  • Step 1 Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when putting on the wrist, should not feel warm or cold).
  • Step 2 Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • Step 3 Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter–should drop off a spoon in blobs.
  • Step 4 Pour into the greased tin–not more than half full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth near about 2 hours or even you can leave full night ).
  • Step 5 When batter has doubled, bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.
  • Step 6 Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.

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