100% Whole Wheat Bread (Autolyse Method) / 100% Whole Wheat Bread (Vegan)





It takes a lot of experience and some failures to learn some aspects of baking. Baking bread is a great experience, a source of happiness that comes from accomplishing a task you love. It is a rewarding experience.


I love everything about the whole wheat bread. From hearty texture, earthy taste to the good feeling that comes when baking with wholegrains.
Wholegrain bread tends to have a dense and heavy crumb and the slices crumble and break while slicing.
However, with a slightly different approach, it is possible to get a light and airy crumb.


Recently we baked a 100% whole wheat bread with autolyse method.  Autolyse is a technique developed by Raymond Calvel. He has been called the teacher of bread teachers and is considered to be an expert on French bread.
Autolyse is a simple process. Just combine flour and water in a bowl and mix until no dry flour remains. Do not be tempted to knead. Simple cover the bowl and leave it in a warm place for 20-30 minutes to 3 hours. During the resting phase, gluten development begins and simple sugars start to form as starch is broken down. Autolyse is best described as a resting period between mixing and kneading.


Autolyse can be easily introduced into baking with whole grains. And it delivers a dough that is easier to work with and shape and gives a loaf better in texture, rise and flavor.


While adding water, adjust quantity according to need. Quality of whole wheat flour varies. a coarser flour requires more water. Weather conditions also differ from place to place. In a cold climate, you require more water. Besides following the recipe, there is an equal amount of intuition required to really hone your baking skills.


100% Whole Wheat Bread


Ingredients



  • 3 1/3 cups whole wheat flour
  • 1 ¼  cup water (at room temperature)
  • ¼ cup unrefined sugar or brown sugar (powdered)
  • 2 teaspoons salt
  • 2 ¼  teaspoon instant dry yeast
  • 2 tablespoons oil
  • ¼ cup water for kneading

Instructions

For Autolyse

In a large bowl combine whole wheat flour and 1 ¼ cup water. Stir well so that the water is absorbed and no pockets of dry flour remain. Cover and keep for 2 to 3 hours to hydrate the flour. 

Dough

  1. After the resting period add salt, sugar, and yeast and knead for 8 to 10 minutes till dough becomes soft and gluten is well developed. You may take a break in between kneading. It is very important that all the ingredients are uniformly incorporated and the dough becomes smooth.
  2. Drizzle oil and 3-4  tablespoons of water and knead further. Stretch the sides and pull it to centre. Repeat the stretch and fold method for another 5-6 minutes. By the end of kneading the dough should feel wet, sticky and elastic.
  3. Transfer the dough to a greased bowl. Cover and keep to rise for 1-2 hours (depending upon the warmth of the kitchen) until double in volume, puffy and light.
  4. Grease one 8 ½ x 4 ½ inch loaf pan. Dust with flour.
  5. Punch the risen dough. Transfer the dough onto the kitchen counter generously dusted with flour. Roll out the dough into a rectangle no wider than the loaf pan you are using. Roll the dough towards you tightly. Pinch seams and sides to seal.
  6. Transfer the shaped loaf into the prepared pan. Cover and let it rise until double. Poke with the finger, if the dough is firm and springs back immediately, it needs more time to rise. If the shallow impression remains,  the dough is ready.
  7. By the end of the rising time, preheat the oven to 180 degrees C.
  8. Bake for 45 minutes or until golden brown and the loaf sounds hollow when tapped at the bottom.
  9. Remove from the oven after 5 minutes. Remove from the pan and cool on the rack.
  10. Slice when cold.

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41 comments:

  1. How do I use yeast ? Could you please guide!

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    Replies
    1. Geeta, I recommend that you use instant dry yeast for this recipe. Just add it to dough after autolyse.

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  2. Hello
    Can i use the same recipe in 8 by 4 pan??

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    Replies
    1. Yes Suk, you can use 8x4 inch pan. Happy Baking!

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  3. Hello, thanks for the recipe!. Autolyse really helps in a soft dough. 🙂 Baked a great loaf!

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    Replies
    1. Hello Binu, so happy that you got a good loaf. Thanks for the feedback.

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  4. Would love to try the bread . Inlove your we chocolate cake with Choco chips . I have fresh yeast. Do I need to ferment it or use directly? Ans what quantity. Thank you in advance.

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    Replies
    1. Hello Anagha, thank you for your kind words. I have never used fresh yeast, But it is really easy to use. Please check out this - https://www.bbc.co.uk/food/techniques/using_fresh_yeast

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  5. Is there any alternative of yeast?

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    Replies
    1. Nupur, yeasted bread will have yeast. If you don't have yeast, Irish Soda Bread would be great to bake. There are some recipe on my blog. Please check the recipe section.

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  6. I don't have a loaf pan and neither do I have a parchment/butter paper. How do I bake a bread? Can I use a glass borosil pan instead?

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    Replies
    1. Hi Bijal, do you have a round or square cake pan? you may bake it like focaccia. Or shape it as a boule (round loaf). Grease and sprinkle your baking pan with flour so that it may come out easily. My latest bread is shaped as a boule (German Easter Bread)

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    2. A borosil loaf pan would be great to bake a bread.

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  7. What role does milk play in breads ?
    I understand that this is a vegan bread so you didnt use milk or dairy products...but will it be same texture as one having milk ??

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    Replies
    1. Hello Poonam, breads with milk turn out to be softer and sweeter. Texture however is the same. I do have a milk bread recipe on my blog.

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  8. 1/4 cup sugar won't be too much? Can you please tell flour in gms?

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    1. This comment has been removed by the author.

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  9. Hey nice and easy recipe ,,,but wat do I do if the instant dry yeast is not available?

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    Replies
    1. Hello, you may use active dry yeast instead. You will have to activate it before using.

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  10. Veena Katiyar4/13/2020 1:29 am

    Hi,
    Please let me know the size of your 1 cup in ml? Thanks!!!

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    Replies
    1. Hello Veena, I use the standard 240 ml cup for all the recipes.

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  11. Hi ,
    Please let me know size of your 1 cup in ml. Thanks!!!

    ReplyDelete
    Replies
    1. Hello! I use the standard 240 ml cup for all the recipes.

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  12. Baked this last nigh and on gas . Came out well. Thank you.

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    Replies
    1. Thank you trying this recipe Anagha. And its really appreciable that baked the bread on gas. I need to learn this.

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  13. We r using room temperature water so how will yeast activate?

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    Replies
    1. Hello! we are using instant dry yeast here. Instant dry yeast can be added to the recipe directly without activating. If you are using active yeast, be sure to activate it first and then add to the recipe.

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  14. Can we use milk in place of water in this recipe?

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    Replies
    1. Hello! Yes you can use milk. Boil the milk first. Let it cool. Then proceed. Happy Baking!

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  15. Hi dear. Wanna try it out but can it be done with out yeast

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    Replies
    1. Hello, This is a yeast bread. You cannot bake it without yeast. However, breads without yeast are called quick breads. You can find some on my blog. Please check the recipe section.

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  16. Hello namita...the is for sharing this. I always struggle with wwf but this came out superbly except for the cracks on top. Any particular reason why cracks develop?? Thanks again

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    Replies
    1. Hello Namrata, I am so happy that you tried this recipe. Hope you kneaded the dough well. While shaping into a loaf, did the skin on top show cracks? Also may be the dough was a bit dry and required a teaspoon or two of water.

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  17. Baked this yesterday... It was my first perfect light whole wheat bread... Thank you so much for the recipe

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    Replies
    1. Thank you for sharing your experience Prameetha. I am so happy that your bread came out well.

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  18. Hi, whats the quantity of active dry yeast to use for this and will the quantity of water be the same?
    Also, you have mentioned that 1 cup flour is approx 113gms, but your cup isze is 240ml?could you please clarify? Thnaks.

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    Replies
    1. Hello! Use the same quantity of active dry yeast as mentioned in the recipe. Activate it before adding to the dough. I use 240 ml cup and I cup atta would be approx 125 grams.

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  19. If dough is loose then whether we should use dry atta or oil?

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    Replies
    1. Hello! If the dough is very wet, add some flour to get the desired consistency.

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  20. I just made bread with this recipe. Been making bread for last 2-3 years but today's bread is one of my best. Thank you for this awesome recipe. Whole wheat was always hard, but today's loaf is amazingly soft. All that kneading takes effort but worth every bit. Thank you, Namita.

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    Replies
    1. Hello Priyanka, your feedback made my day😊. I am so happy that you liked the bread.Thank you for trying out this recipe and sharing your experience.

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