- In a wide bowl sift the whole wheat flour twice and keep aside. In case of instant yeast, add the same to the flour along with sugar, salt and milk powder. Mix all the dry ingredients and keep aside Slowly add 1 cup of water to the flour mixture and knead into a soft, yet elastic dough. Incorporate oil while kneading by the stretch and fold method to knead the dough anddevelop gluten strands. Helps in soft texture. Knead atleast for 10 minutes. Now place the kneaded dough in the same vessel, cover and let it rise for atleast 1 hour 20 minutes. After the dough has risen, knock it couple of times and then slowly bring it together and place on the kitchen platform. Dust it with some wheat flour so that it can be shaped easily without sticking. Grease a rectangular bread tin with some olive oil Make a thick round roti of the dough and then using a scraper, cut it into equal parts Make small balls, shape them and place them in the greased tin at 1/2 inch apart distance so that they rise evenly and form the shape Keep this tray for 2nd proofing for atleast 45 mins to 1 hour or until double in volume. Preheat your oven at 200 degrees for 10 minutes before placing the bread for baking Bake this bread at 200 degrees for 25 to 30 minutes. After the bread has baked, brush it lightly with butter for the glaze. Once lightly cooled, remove the bread from the tray and allow to cool slightly on the wire rack. And serve with bhaji.
Whole wheat pav buns
#myrecipe
By Chandana Guptha
Mar, 14th
557
Servings
4 persons
Cook Time
1 hr
Ingredients
6
- 8
Ingredients
- Whole wheat flour
- Yeast
- Sugar
- Salt
- Oil
- Milk powder
- Butter
- Water
Instructions
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