Quick Whole Wheat Bread
A Uncategorized recipe with sugar, dried yeast or 15 g/1/2 cake compressed yeast, g/4 c whole-wheat flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Dissolve the sugar in lukewarm water.
sugar(1 tsp)ml/1 1/8 c approximately lukewarm water(250) - 2
Stir into the yeast and leave in a warm place for 10 to 15 minutes until frothy.
dried yeast or 15 g/1/2 cake compressed yeast(1 1/2 tsp) - 3
In a large bowl, mix the flour with the salt and rub in the margarine.
g/4 c whole-wheat flour(450)salt(1 tsp)g/1 tbsp polyunsaturated margarine(15) - 4
Beat the yeast liquid into the flour to form a dough.
dried yeast or 15 g/1/2 cake compressed yeast(1 1/2 tsp)g/4 c whole-wheat flour(450) - 5
Turn onto a lightly floured surface and knead by folding the dough toward you, then pushing away with the palm of the hand for about 10 minutes, until firm and elastic.
g/4 c whole-wheat flour(450) - 6
Place the dough in bowl.
- 7
Cover with lightly oiled polythene and leave to rise until double in size (1 to 1 1/2 hours in warm place).
- 8
Turn the dough onto a lightly floured surface and knead for about 2 minutes until firm.
g/4 c whole-wheat flour(450) - 9
Shape to fit a lightly greased 450-g/1-pound loaf pan; cover with oiled polythene and leave in a warm place for about 45 minutes until the dough is just rounded over the top of the pan.
- 10
Heat the oven to 450°.
- 11
Bake the loaf for 30 to 40 minutes until golden brown and sounds hollow if tapped underneath.
- 12
Cool on a wire tray.
- 13
Variation: For Rolls, divide the 450 g/1 pound whole wheat bread recipe dough in 12 and press into small rolls.
- 14
Place on floured baking tray, 1.5 cm (3/4-inch) apart for soft-sided rolls or 2.5 cm (1-inch) for crusty rolls.
g/4 c whole-wheat flour(450) - 15
Cover with lightly oiled polythene and leave in a warm place until doubled in size.
- 16
Bake at 450° for 20 to 25 minutes.
Rate this recipe
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Quick Whole Wheat Bread
A Uncategorized recipe with sugar, dried yeast or 15 g/1/2 cake compressed yeast, g/4 c whole-wheat flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
16 steps- 1
Dissolve the sugar in lukewarm water.
sugar(1 tsp)ml/1 1/8 c approximately lukewarm water(250) - 2
Stir into the yeast and leave in a warm place for 10 to 15 minutes until frothy.
dried yeast or 15 g/1/2 cake compressed yeast(1 1/2 tsp) - 3
In a large bowl, mix the flour with the salt and rub in the margarine.
g/4 c whole-wheat flour(450)salt(1 tsp)g/1 tbsp polyunsaturated margarine(15) - 4
Beat the yeast liquid into the flour to form a dough.
dried yeast or 15 g/1/2 cake compressed yeast(1 1/2 tsp)g/4 c whole-wheat flour(450) - 5
Turn onto a lightly floured surface and knead by folding the dough toward you, then pushing away with the palm of the hand for about 10 minutes, until firm and elastic.
g/4 c whole-wheat flour(450) - 6
Place the dough in bowl.
- 7
Cover with lightly oiled polythene and leave to rise until double in size (1 to 1 1/2 hours in warm place).
- 8
Turn the dough onto a lightly floured surface and knead for about 2 minutes until firm.
g/4 c whole-wheat flour(450) - 9
Shape to fit a lightly greased 450-g/1-pound loaf pan; cover with oiled polythene and leave in a warm place for about 45 minutes until the dough is just rounded over the top of the pan.
- 10
Heat the oven to 450°.
- 11
Bake the loaf for 30 to 40 minutes until golden brown and sounds hollow if tapped underneath.
- 12
Cool on a wire tray.
- 13
Variation: For Rolls, divide the 450 g/1 pound whole wheat bread recipe dough in 12 and press into small rolls.
- 14
Place on floured baking tray, 1.5 cm (3/4-inch) apart for soft-sided rolls or 2.5 cm (1-inch) for crusty rolls.
g/4 c whole-wheat flour(450) - 15
Cover with lightly oiled polythene and leave in a warm place until doubled in size.
- 16
Bake at 450° for 20 to 25 minutes.
Rate this recipe
