Whole wheat Bread 

​Whole wheat bread….  My 1st loaf of 2017 … Used olive oil and no eggs… Its a no-knead dough too..

No-knead recipe 

4 cups wheat flour 

1 tsp salt

2 to 3Tablepoons olive oil

2 tsp good quality yeast

1 tsp sugar

1.5 cups warm water 

1. Add yeast and sugar to warm water and set it aside.  

2. In a large bowl, add 4 cups wheat flour and salt.  Give it a stir.  Add olive oil to this mixture, 1 tablespoon at a time n mix using finger tips.  

3. Add the warm water,  sugar and yeast mix(I prefer using Bakers active dry yeast) into the bowl.  Switch to a wooden spoon because the dough is going to be very sticky and difficult to be touched by hand, mix just till all the dry ingredients gets wet.  Do not over mix. 

4. Make sure to use a large bowl so the dough gets enough room to rise. Tightly cover the bowl with cling wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough. Place a clean towel on top. 

5. Now the long wait…but its worth it… Let it sit in a warm place for 16 to 18 hours. 

6. Once the dough has rested for 16 hours, Dust your hand with a little flour or rub some olive oil, just enough to prevent it from sticking to your hands. Knock out the air bubbles in the dough n transfer to a greased loaf tin. Cover lightly using cling foil and towel. 

7. Let it rest for another 2 hours. 

8 The dough would have doubled in size in the loaf tin and ready to be baked… Preheat oven at 160°C for few mins. 

9.  Brush some milk on the top of dough or if you eat eggs brush some egg white..  Sprinkle sesame seeds or oats. 

10. Bake at 160°C for 25 to 30mins 

11. Slice the loaf once it is completely cool



 Notes :

You could also follow the same recipe with plain flour or  use 2 cups wheat flour and 2 cups plain flour/maida. 
After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.


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