Small Whole Wheat Loaf for Mini Toasts

 

Made a small elongated load of bread so that I could slice it, toast it, and have it with my homemade Yogurt Cheese. It’s a no-knead method, which is ideal for lazy people like myself.

 

Ingredients

 

1/2 cup whole wheat flour

1 teaspoon active dry yeast

1/5 teaspoon salt

1/3 cup water

 

Method

  1. Mix the dry ingredients in a bowl. Pour in the water.
  2. Mix everything using a spoon. You will get a really wet and sticky dough.
  3. Cover the bowl using cling film or a damp cloth. Place it somewhere warm and allow it to rest for 3-4 hours.
  4. Once done, line a baking tray with parchment paper, or you could simply grease your pan with a bit of oil/butter and sprinkle some flour on it.
  5. Add a bit of flour to the dough and keep folding the dough till the extra flour  incorporates into the dough. Shape the dough like a log that is 2″ thick and place it on the prepared baking tray.
  6. Bake for 15-20 minutes in a preheated oven at 180C. Once done, insert a pin. If it comes out clean, it’s done. Let the loaf cool down before you slice it.

 

This is a no-knead method. Also – Slice a bread loaf ONLY after it has cooled down. It’ll be baking inside even after being removed from the oven. Finish it in a day as there’s no oil in the dough and that limits its shelf life.

 

I would surely love some feedback from you! If you try my recipes then do share them with #prattyandfood or you can also tag me on Instagram. I hope you Like my Facebook page already to stay up to date with my recipes.

 

 

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