50% Wholegrain Bread
50% Wholegrain Bread

Manvvi Bhatia



Prep Time

0 : 0

Cooking Time

0 : 35



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.89 g
Sat Fat 1.45 g
Salt 902.0 mg
Sugars 3.87 g
  • Other Items
  1. 1 and ½ cups whole wheat flour
  2. 1 and ½ cups all purpose flour
  3. 1/4 cup Coarse Cornmeal (makki ka atta)
  4. 2 teaspoons Instant Dry Yeast
  5. 1 and ½ teaspoon salt
  6. 1 tablespoon Olive Oil
  7. 2 tablespoons Honey
  8. 1 and 1/4 cup warm water
  1. Stir together the first six ingredients in a deep bowl.
  2. Blend the honey in 1 ¼ cup warm water. Add this water to the flour mixture and stir effectively. Continue adding water till you get a thick dough.
  3. Now shift the dough to a kneading plate or counter. Knead thoroughly for 8 to 10 minutes.
  4. The end result of the dough should be slightly sticky, elastic and soft.
  5. Shape a ball of the dough and transfer it to a greased bowl. Turn the dough around so that it is evenly coated with oil.
  6. Keep the dough in a warm place so that it doubles in size, this could take 1 hour or more.
  7. Grease one 8 x 4 x 4 inch loaf pan and keep aside.
  8. Punch the dough once again and knead it for a minute or two.
  9. Roll out the dough into a rectangle not bigger than the width of the pan you use. Tightly roll the dough towards you, and finally pinch the seams to seal.
  10. Settle the roll in the greased loaf tin with the seam side down. Cover this and keep it to rise for 1 hour in a warm place or until it rises above the rim of the pan.
  11. Bake in the preheated oven at 190 degrees Celsius for 30 to 35 minutes or until the top turns brown and the bottom of the pan sounds vacant when tapped.
  12. Note that if the loaf is browning too quickly, you can tent the loaf loosely with a foil.
  13. Once cooked, remove from the loaf tin after 10 minutes and let it cool in the wire rack.
  14. Slice and serve when cold.