100% ATTA BREAD
 
 
Ingredients
  • 1 + ½ cup whole wheat flour (atta)
  • 1 tsp instant yeast
  • 1 tbsp sugar
  • ¼ tsp salt
  • ¾ cup water, warm
  • 2 tbsp milk, warm
  • 1 tbsp (14g) butter
Instructions
  1. Add flour, yeast, sugar, salt In a bowl and give it a quick whisk.
  2. Now add in water and milk and mix again using a wooden spoon to form a rough dough.
  3. Knead it on a clean, floured surface or in a stand mixer for 10 minutes.
  4. ⁠Lastly add in the butter and knead the dough again for 1-2 minute till the butter is properly incorporated in the dough.
  5. ⁠To check if the dough is ready to proof, take small piece of dough and gently stretch it between your fingers. If the dough can be stretched thin enough and light passes through it, it means the dough is ready and it has passed the windowpane test.
  6. Once the dough is ready, transfer it in a bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
  7. Knock down the dough after the first proofing.
  8. Roll out the dough into a rough rectangle. Then start shaping the dough to form a log. Make sure to pinch and lock the dough after every turn.
  9. Transfer this log in a greased 7X4 inch loaf pan and cover again for second proofing. Let it proof for another 30 mins or till doubled in volume.
  10. ⁠Preheat the oven at 190 degrees Celsius.
  11. Once the dough has risen, brush some milk and bake for 25-30 mins or till the top is golden-brown.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/100-atta-bread/