50% Wholegrain Bread | How to make 50% Wholegrain Bread

By Namita Tiwari  |  29th Jul 2015  |  
4.2 from 2 reviews Rate It!
  • Photo of 50% Wholegrain Bread by Namita Tiwari at BetterButter
50% Wholegrain Breadby Namita Tiwari
  • Prep Time


  • Cook Time


  • Serves





About 50% Wholegrain Bread Recipe

The sky is overloaded with clouds. A cool breeze shakes the tree tops. For dinner, a 50% wholegrain bread is going through bulk fermentation. It is an easy to bake bread that rises well with a great crumb.

50% Wholegrain Bread, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of 50% Wholegrain Bread is just mouth-watering. This amazing recipe is provided by Namita Tiwari. Be it kids or adults, no one can resist this delicious dish. How to make 50% Wholegrain Bread is a question which arises in people's mind quite often. So, this simple step by step 50% Wholegrain Bread recipe by Namita Tiwari. 50% Wholegrain Bread can even be tried by beginners. A few secret ingredients in 50% Wholegrain Bread just makes it the way it is served in restaurants. 50% Wholegrain Bread can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out 50% Wholegrain Bread.

50% Wholegrain Bread

Ingredients to make 50% Wholegrain Bread

  • 1 and ½ cups whole wheat flour
  • 1 and ½ cups all purpose flour
  • 1/4 cup coarse cornmeal (makki ka atta)
  • 2 teaspoons instant dry yeast
  • 1 and ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 and 1/4 cup warm water

How to make 50% Wholegrain Bread

  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.

Reviews for 50% Wholegrain Bread (2)

Sadhana Alkunte3 years ago

Thanks a lot for ur responce & guidance

Diptashree Ghosh3 years ago

Can I use fresh yeast? If yes...what is the measurement? Thank u in advance