Whole Wheat (Chakki Atta/Chapati Flour) Bread

To be honest this is not the first time that I made bread at home. It’s just that in this lockdown phase I definitely went back to baking bread, probably because the whole internet world was going crazy about sourdough breads. Previously I have made garlic and mixed herbs focaccia, whole wheat olive focaccia and even red wine walnut bread at home.

The whole process of working with the yeast, punching and knocking the dough, seeing the bread rise is such a therapeutic and satisfying process that you should try it once, for sure. This whole wheat bread or loaf happened because i had yeast in the pantry and all purpose flour (maida) was nowhere to be found in the supermarkets.

I did some Google research to find a good recipe for Whole Wheat (Atta) Bread but wasn’t convinced with the recipes-some recipes called for milk powder (i had none); some recipes wanted me to use a particular kind of yeast (I had instant yeast only); some recipes were with eggs (I wanted to make eggless one) - so eventually i crafted my own recipe with little bit of this and little bit of that-Jugaad is the word I must say.

This recipe is for absolute beginners, you just can’t go wrong with it. All you need is basic roti/chaptai chakki atta (Ashirwad, Pillsbury, elephant, eastend-any brand will do), yeast, salt, butter or ghee, milk and water. This bread turned out to be crispy on the top and soft and crumbly on the inside.

Another thing about homemade bread is that, you know what’s inside. You know each and every ingredient and its quantity. You know that it’s not having preservatives, or is not loaded with sugar-and that is such a satisfying factor, I tell you! If you follow me on instagram you would know that every Friday these days, I am making bread and then using to make bruschetta, garlic bread, sandwiches and toasties. Some days I have paired it up with hummus, olives or just some cherry tomatoes.

Some of you might say that I don’t have a loaf pan to bake this bread-well worry not you can make it into round bread or even make buns –just make this bread. It’s easy, healthy, simple and so uplifting

Ingredients:

3 cups whole wheat flour/ chapatti flour

1 and ¼ cups water

1 tablespoon instant yeast

1 teaspoon salt

1 teaspoon sugar

½ teaspoon baking soda

¼ teaspoon baking powder

3 tablespoon butter/ghee/oil + a little more for greasing the pan

3 tablespoons yogurt/dahi

Method:

In a mixing bowl add wheat flour, baking soda, baking powder, yeast, salt and sugar. Mix well.

Add in yogurt and water and start kneading the dough. Punch and knock. You will feel that water is too much and dough is sticky, don’t worry-just keep kneading for 5 minutes and the dough will start coming together. Kneading helps to form gluten and that makes the bread soft.

Mix 2 tablespoons of butter and knead again for 2 minutes. Cover and let it rise and rest for 1 hour.

After 1 hour the dough must have risen double in size. Grease the pan with some oil and form the dough in the log shape and put in the greased pan. Cover and let it rise for 40 minutes.

Preheat the oven at 220 C for 8 minutes.

Bake the bread at 220 C for 25 minutes. The top part of the bread must turn crusty and golden brown. Check by inserting the knife in between, it should come out clean.

When the bread is still warm, spread the remaining 1 tablespoon butter, this will give that shine of the bread.

Let the warm bread cool down before you take it out the mould. Cut the bread and use.

Tips:

The time taken to bake varies from oven to oven. So if you see the top of the bread is getting dark but inside the bread is still raw then cover the pan with aluminium foil and then bake.

If you are not sure if the bread is done, then pat the bottom of the pan-it should sound very hollow.

Cool the bread completely before slicing.

Store the bread in container. It will stay good for around 10 days.