Whole Wheat Bread

I had always disliked bread. Because it was the only breakfast we used to get five days a week during my childhood. Being vegetarians in Singapore, there was little opportunity to eat a school tuck shops. So my mother used to wake up at the crack of dawn and make lunch for her six children, leaving no time to also prepare breakfast. But when I turned vegan a few years ago, I started missing my bread. The ones readily available in the market were full of maida (all purpose flour). Isn’t it human nature that you yearn for something that you previously disliked, just because you have been forbidden it! To cut a long story short, I learned to bake my own bread.

2 cups whole wheat flour
1 cup lukewarm water
1 tsp active dry yeast
1 tsp date paste
Dissolve the date paste in lukewarm water
Add yeast and keep covered for 10 minutes
This mixture would have turned frothy after 10 minutes
Add half the wheat flour and  mix well
Leave covered for 30 minutes
Now add the remaining wheat flour and knead well
Cover and set aside for at least 1 hour or until the dough has doubled in volume
Transfer the dough into a bread mould
Pre-heat the oven at 200°C for about 20 minutes
Transfer the bread mould into the oven and bake for 35-40 minutes
Check if done by inserting a knife into the bread
If it comes out clean, remove from oven and cool
Once cool, slice and serve

2 Comments Add yours

  1. Nirmala Shriram says:

    Nice one…will try for sure. Curious to know why half the flour is mixed first and rested for 30 mins and then the balance flour is added?


    1. You can mix the lot in. But will take longer to rise. When you mix half in and it rises, easier to mix the remaining flour in.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s