Saturday, February 28, 2015

Whole Wheat Bread


Whole Wheat Flour - 3 cups + for dusting
Instant Active Dry Yeast - 2 tablespoons
Milk Powder - 2 tablespoons
Sugar (Brown/White, small granules) - 4 tablespoons
Salt - 2 teaspoons
Olive Oil - 3 tablespoons (you can use sunflower oil instead) + greasing
Lukewarm Water - 350 ml

For Aids:

A metal/glass bowl
Baking Loaf Tins - 2 tins of 2lb or 1 tin of 4lb
Thin kitchen cloth/muslin cloth  to cover the dough


  1. Grease the loaf tins. Keep aside.
  2. Take whole wheat flour, yeast. milk powder, sugar and salt in a large mixing bowl. Mix it thoroughly using a whisk.
  3. Add oil and lukewarm water. Knead well into a soft dough.
  4. Transfer the dough onto a lightly floured surface. Knead thoroughly for good 10- 15 minutes.
  5. Shape the dough into a large ball and place it in the greased bowl. Cover the dough ball with the kitchen cloth and place it in a warm place for about 30mins for the volume of the dough to double.
  6. On a lightly floured surface, knead the dough ball for about a minute.
  7. Shape the dough like that of the loaf tin. Ensure that the top surface is smooth.
  8. Place the tin in a warm place for 30 more minutes, until the dough has rise above the tin level.
  9. Meanwhile, preheat the oven to 425F/220C.
  10. Bake for about 30 minutes, until the loaf if firm and browned on the surface. When you tap the bottom of the tin, it should sound hollow.
  11. Place the tin on a cooling rack for about 10 minutes. 
  12. Unmould, slice and serve as you like.


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