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brown bread recipe, complete guide to make brown bread recipe

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brown bread recipe with step by step photos – detailed post of brown bread with gentle tips, hints and lots of pics. i have tried to answer all the queries i get related to yeast proofing and baking bread in this post.

since by now i bake a lot of breads at home, i have become pretty good in baking breads. the other side is the bread recipes never get to the blog. i just don’t get the time to take pics and especially the step by step pics.

i have baked buns, rolls, artisan breads and still enjoying baking breads at home. yet, i shall see to it that i do add different bread recipes to the blog so that you can also bake beautiful breads in your own kitchen. i have already managed to post recipes of white bread, whole wheat sandwich bread, margherita pizza, whole wheat pizza dough and no yeast pizza dough.

this brown bread:

is soft, light & has a great texture. here both whole wheat flour and all purpose flour/maida is used in 1:3 proportion. you can tweak this proportion to half-half or make it 2:1. i recently also made garlic bread with 2:1 proportion of whole wheat flour and all purpose flour which was also good.

on whole wheat bread

coming to whole wheat bread, when baking with 100% whole wheat flour, the bread is dense and nutty. so if you want a lighter texture, then adding all purpose flour is required, especially if you stay in india, where we don’t get gluten powder easily. however, i shall also post whole wheat bread in some time.

kneading the bread

i have used kitchenaid artisan mixer to knead the brown bread here. however you can also knead in a food processor or by hand. i have mentioned both the instructions for kneading with hand or kitchenaid mixer in the recipe details below. if using any other stand mixer, food processor or bread machine, then follow the manufacturer’s instructions.

yeast & flours

just remember to use use good quality yeast and flours. here i have used the bluebird brand of dry yeast. the flours are organic stone ground/chakki ground whole wheat flour/atta and organic all purpose flour/maida.

yeast proofing, bread leavening & temperatures

i have always used dry active yeast for baking. when you use dry active yeast, then first you have to activate these in warm water. the temperature range of warm water for activating dry yeast, should be between 40 to 46 degrees C/105 degrees F to 115 degrees F. a much lower or higher range of temperature won’t allow the yeast to activate. you can also use a thermometer to check the temperature of the water.

if the yeast does not proof, then throw away the mixture and start again. if again it does not proof, probably the yeast is out of date. when you use dry active yeast, you have to allow the dough to rise twice, once in a bowl and then in the baking pan. dry active yeast is easily available in super stores.

the dough needs a warm temperature to leaven. so if you stay in colder regions, then preheat your oven to 49 to 66 degrees C/120 to 150 degrees F for 10-12 minutes. turn off the oven. place the bread dough inside till it doubles in size. remember to remove the bread out before you preheat the oven again for baking.

satisfaction guaranteed 🙂

once you start baking breads at home, you will love baking them so much and you will be less prone to buying ready breads. in fact even artisan breads can be easily made at home. baking is therapeutic and when you see the bread leavening, baking & rising in the oven, it surely is a feel good thing. the whole house is fragrant with the lovely aroma of breads getting baked.

since bread baking intimidates many of us, this is a step by step post which will help you in someway overcoming your bread baking fears.

if you are looking for more bread recipes then do check pita bread, bhatura, vegetable pizza, banana bread, whole wheat pizza and garlic bread.

brown bread recipe below:

4.56 from 18 votes
brown bread recipe
prep time
4 mins
cook time
40 mins
total time
44 mins

brown bread recipe - a vegan recipe of brown bread with the perfect crust & texture.

course: appetizers, breakfasts
cuisine: world
servings: 12 bread slices or 1 loaf of bread
calories: 135 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2.25 cups organic all purpose flour (maida)
  • ¾ cup organic whole wheat flour (atta)
  • 1 cup water
  • ½ tablespoon dry active yeast OR 1 teaspoon instant yeast
  • 2 tablespoon organic cold pressed sunflower oil OR melted butter
  • 1 tablespoon regular sugar or unrefined organic cane sugar
  • 1 teaspoon rock salt or regular salt
how to make recipe
proofing yeast:
  1. warm the 1 cup of water.
  2. add 1 tbsp sugar and dry active yeast.
  3. stir and let the yeast activate.
  4. this usually takes about 10 minutes.
kneading bread dough in a bowl:
  1. sieve both the flours with salt in a large wide bowl or a large plate with a rim/parat.
  2. add the proofed yeast and oil.
  3. mix all the ingredients.
  4. then begin to knead the dough.
  5. if the dough feels sticky, then add some flour.
  6. if it feels dry, then add some water.
  7. continue to knead, till you get a smooth dough which when stretched doesn't tear.
kneading bread dough in a stand mixer:
  1. add the flour and salt in the bowl.
  2. on speed 1 mix the flour & salt for some seconds.
  3. add the yeast mixture and oil and on speed 2 knead the dough.
  4. continue kneading for 2 minutes and check the dough.
  5. if it feels dry, add some warm water.
  6. if it feels sticky, add some flour.
  7. continue kneading for a further 2-3 minutes on speed 2 till you get a smooth and pliable dough.
leavening brown bread dough:
  1. rub oil or water all over the dough and keep in a covered bowl to leaven for 2-3 hours.
  2. after 2-3 hours, remove the dough and punch and deflate it lightly.
  3. roll a single log of the dough.
  4. tuck the edges down on both sides of the bread loaf.
  5. place the bread in a greased loaf pan (9x5 inches) with the tucked edges facing downwards.
  6. cover the loaf pan and let the dough leaven for 40 minutes or 1 hour.
  7. preheat oven to 180 degrees C/350 degrees F.
  8. bake the loaf for 35-40 minutes or until the bread sounds hollow when tapped.
  9. place the brown bread on a wire rack or tray.

  10. serve warm or refrigerate the brown bread.

recipe notes

tips for making brown bread recipe:

  1. if not baking on the same day, the leavened dough can be refrigerated.
  2. the leftover baked brown bread can be kept wrapped in a foil or cling film and refrigerated.
  3. this brown bread recipe can be doubled.
  4. the brown bread can also be baked in the convection mode of microwave oven at the same temperature mentioned in the recipe details.
  5. if the surface of the breads, starts to becoming brown whilst baking, then cover the surface of the bread, with aluminum foil or butter paper.

approximate nutrition info per bread slice.

Nutrition Facts
brown bread recipe
Amount Per Serving
Calories 135 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 195mg 8%
Potassium 52mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Calcium 0.6%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.


lets begin step by step brown bread recipe:

1: warm water in a pan or microwave. add sugar. add yeast and stir. let this mixture remain undisturbed for 10 mins. after 10 minutes, the whole mixture becomes bubbly and frothy.

2: on speed 1 of kitchenaid mixer, mix the salt with the flours for some seconds.

3: now add the yeast mixture, oil, water and on speed 2, mix the dough.

4: continue on speed 2 for a couple of minutes, and the dough will begin to knead.

5: after 2 minutes, this is how the dough appears.

6:  feel the dough and if it looks dry, add some warm water (keep some warm water handy). when the dough is fully kneaded, stop the kitchenaid. below pic of the dough after 4 minutes. stretch a small piece of dough between your fingers in to a thin sheet. if it does not tear, it means that the dough is well kneaded.

7: rub some oil or water on the whole dough. keep in a bowl (i used the same kitchenaid bowl). cover with a kitchen towel and keep in a warm place for the dough to leaven.

8: after 3 and half hours, the dough has risen. i kept the dough a tad longer due to a cooler temperature here on this day.

9: punch the dough lightly and just knead lightly.

10: roll the dough into a log shape.

11: seal the edges of the dough below on both sides.

12: place the loaf in a greased or lined loaf pan (9×5 inches) with the sealed edges down.

13: keep covered for 35-40 minutes for the loaf to rise. i kept for an hour.

baking brown bread:

14: before baking, pre heat the oven to 180 degrees C/375 degrees F. with a serrated knife, cut a cross on the top of the dough.

15: you can brush the loaf with some milk or soy milk if you want. bake in the oven for 45-50 minutes till the bread browns from top and when you tap on it, it sounds hollow.

16: whilst the bread is still hot, remove the bread with the help of of oven mittens/gloves from the loaf pan. allow the brown bread to cool on a wire rack or tray.

17: serve the slices warm or keep the brown bread in a bread box. if kept in the fridge, the brown bread stays good for a longer time, especially in a country like ours when keeping bread outside for a longer time is not advised. you can use brown bread to make stuffed bread pakora, bombay toast sandwich, veg sandwich and veg toast sandwich.




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This post was last modified on June 13, 2017, 10:22 pm

    Categories Bread RecipesInternational CuisinesTiffin RecipesVegan Recipes

View Comments (130)

  • Thanks to you Dassana, i have now learned to make good bread.
    Please let me know whether this recipe can be doubled. When i double the flour quantity, should i double the quantity of yeast too?

    • welcome ida. you will have to double the yeast quantity too. this recipe can be doubled. double up all the ingredients proportionately. add more water if required while kneading the dough. a little moist and sticky dough is alright.

  • I live in US. The ovens are too big. So everytime I bake one bread loaf, I may wastel lot of electricity. So my question is can I bake 4/5 loaves at a time? Because we need bread almost everyday. and can I keep them refrigerated?

    • you can make 4-5 breads at a time. i have a small oven and i do sometimes back 2 loaves simultaneously. you can refrigerate or even freeze the bread. they don't get spoiled.

  • hello! another great recipe! thanks a lot :)
    would you mind telling where did u get this kitchen aid stand mixer in india and for what price??
    i have looked everywhere online but can't find it :( :"(
    i would really appreciate it if u can take out some time to answer my question! please?

    • thanks. when i got the kitchenaid mixer, kitchenaid was officially not in india. i ordered it from one of their authorized shops in delhi. but now kitchenaid is officially in india and you can order from their website directly. even have a look at their facebook and twitter pages. its expensive but worth the money. i do all the atta kneading for chapatis and parathas in the kitchenaid. cleaning is also easy. here is their website - http://www.kitchenaidindia.com/

      • Hi
        I just ordered my KitchenAid mixer on amazon.in and I cannot wait to start using it ! Thanks Dassana for the lovely recipes and step by step pics, its a lot of effort and much appreciated !
        Will be trying this bread soon :-)
        Rukhsana

        • welcome rukhsana. please check whether the kitchenaid mixer has 2 pin plug or 3 pin plug. because if it is 2 pin plug then it might give shock as no earthing. i am having this issue. otherwise kitchenaid is a very good product and good investment. but servicing in india is only done in gurgaon and for any fault you have to send the product to gurgaon. they should do open some more centers.

  • Hii can the active yeast be substituted with instant yeast if so what's the quantity of yeast required..

    • use 1 tsp of instant yeast. you can easily substitute instant yeast with dry active yeast or for that matter even fresh yeast.

  • Hey,
    You said to pre-heat on 40Degree but in microwave-convection I do not hv that degree what to do then?
    Can we make wheat flour & Maida in 2:1 proportion?

    • i have mentioned 180 degrees Celsius and not 40 degrees. 180 degrees Celsius will be there in your microwave convection oven. yes you can use 2:1 proportion of wheat flour and maida.

  • Hi,

    Will be trying this out. I made your stuffed capsicum today and they were awesome! Can you please let me know where you get those aluminium vessels for the oven in India?

    Thanks!!

    • thanks gj. you will be able to get the aluminium baking pans in a baking shop or in a large super store. generally people who specialize in baking equipments and stuff, have these pans.

  • Hi. I tried making this bread today and messed up with salt sugar proportions. Also, the bread dint bake well in 40 mins (was kachcha in some places) and neither did it get the brown crust. So I baked it for abt 20 more mins. Still the crust dint come. Where cud I have gone wrong and there was no fragrance as well :(...plz guide

    • what happened with the salt and sugar proportions? either the proportions or kneading issue or yeast proofing issue. let me know.

  • Hii amit, hv tried diff recipe ...bread cdnt rise..i hv fresh yeast so can u tell me how i cn use th ..i hv never used it..frst tym bought..its in half kg bar..i dont know even how to use it nd get best result...pl. help me n tell me wot ratio nd procdre i hv to use to mk good bread..

    • firstly keep the fresh yeast in the freezer. you can easily use fresh yeast in breads or buns, even when recipes have mentioned dry active yeast or instant yeast. generally for recipes using dry active yeast, you will have to double the amount of fresh yeast. for this brown bread recipe, you will have to add 1 tbsp of fresh yeast. for 1 tsp of instant yeast, you will have to add 1 tbsp of fresh yeast. you can follow any recipe which has active dry yeast or instant yeast and make the necessary changes in the yeast amount.

      dissolve sugar in warm water. stir in the fresh yeast and let the solution sit for 10 to 12 mins till the yeast doubles up. the solution will become bubbly and frothy. then add this proofed yeast solution to the flour along with the rest of the ingredients and then knead the dough. this link is helpful for yeast conversions - http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

  • Very nice and a lucid step-by-step account. Loved it as much as it helped me bake my first bread at home. Thanks a Ton!! Will keep in regular touch to learn more.

  • This bread looks wonderful. I'm interested in making this with sunflower seeds and maybe some other small nuts. Do you this would work, if so at what stage would I add the nuts?

  • I tried the bread and Omg! Simply awesome...jus brilliant..You made the whole process seem so easy.As you perfectly said..
    It sure is satisfaction guaranteed! Would not have done this if not for your clear instructions....Can't thank you enough...God Bless.

  • Tried it and Omg!was totally awesome...Would not have done it but for your instructions and proportions.was jus perfect...The colour..texture...aroma and taste.As you had mentioned..It is very satisfying.Thank you for the pics they really helped.Can't believe I baked my own bread..thank you Dassana ...God Bless

    • thats great deepa. the joys of baking bread on your own is creative as well as satisfying. thanks for the generous feedback and for your wishes :-)

  • Hi tried this 3rd time and this tim it's perfect in taste.thnkyou so much.only one problem from both sides ,along the length,it got cracked.nw wn I m cutting ,the pieces r nt perfect.can u pls help

    • okay. you need to knead the dough more, so that it has some elasticity. i guess thats why it cracked from the sides. try adding some more water while kneading. a slight sticky consistency in the dough is fine.

  • Loved your recipe and followed your instructions. However the bread was raw in the middle. While the top half tasted divine, the raw section spoiled the look. Where did I go wrong? I baked till I heard the hollow sound- about 25 Mins…did I take it out too early?

  • Its a great help. One can sense the passion of cooking from the descriptions.
    I would like to ask, can we add oats along with whole wheat and all purpose floor, for making oats bread ?

  • it was so great to learn about making bread at home used to think its so hard but am going to try it out .thnk u so much

  • Hello I have a convection Microwave and I use convection mode to make bread. Is this same as grilling bread. I mean in an OTG one can bake bread in bake mode, so in bake mode the grills get red heated, so its same as grilling but only difference may be from top and side. So is convection mode ok in multipurpose ovens. My breads are very dry from top and does not brown at 180?? any suggestions

    • grilling bread is different than baking. what gets heated in an OTG are the top and bottom heating elements. for grilling the food is kept close to the top heating element. while baking the food is not kept close to the top heating element. convection mode is fine for baking in microwave ovens. dryness could be due to less water content in the dough. for browning you can brush the top of the bread with some milk or beaten eggs.

  • Hi if i want to use fresh yeast what should be the quantity to use for the brown bread receipe?

  • Dear Dassana,
    I tried this bread. The texture was very heavy and I had the smell of the yeast. What could be the error?

    • heaviness in bread is most of the times due to the yeast not getting proofed well. the smell could be due to the quality. try using a good quality yeast.

  • I love to eat brown bread, but i didn't have idea how to make , so i request this, i will try to make these kind of bread
    thank you for your receipes

    Thank's
    Kelly

  • Hii dassana...

    I just loved your cooking and am found of you....Am following only you in cooking...

    I hv doubt regarding OTG I got tat but I dnt knw Hw to use that can you plz help me...

    Shall I use otg to prepare bread and cakes etc..

    • hi vasu, you can prepare breads and cake in OTG. in words it will be difficult to explain how to use an OTG. since most brands and models have a different make and knobs functionalities. i would suggest you to call a company rep of the brand you have or check the manual if you have one.

  • I am so impressed with your blog. You make sure that you dnt miss out on any point ,giving tiny details of each step. Also your writings are very useful for those who are new to using microwaves.
    Have become a great fan of yours:)
    Wish you more success.

  • Made brown bread with above recipe but turned out heavy and dense.Used 7gms of yeast for 3 cups of mixed flour (plain and wheat ).
    Please help as i want to try making it again.What did i do wrong?

    • 7 grams yeast is a bit too much for 3 cups flour. about 5 grams yeast would have been fine. whenever a loaf turns heavy and dense, its the yeast proofing or the quality of yeast, mostly at fault. if the yeast does not bubble up and become frothy, then the texture of the bread does not come out well. hope this helps.

  • hi I want to bake this bread today but don't have active dry yeast I have instant yeast so can I use that if yes please tell me the measurement for yeast how much should I add n I hope remaining all ingredients will be same...plus help me out..

  • Thank u very much for this recipe. .. I tried baking my first bread using this recipe. .. despite my microwave giving me trouble while baking it, I managed to bake a 90% perfect bread. Will try the other variations now

  • Hello
    I tried baking the bread.Had a good first and second raise but it didn't rise in the oven. I got a dense bread with crust. what went wrong? thanks

    • could be the yeast proofing not done well. this can happen due to the quality of yeast or the temperature of water either on the cool side or hot.

  • You have made bread making seem so easy that I got over my image of how daunting the task was, it is so simple just takes a little time. This will be my third bread recipe I have tried, it's in the oven now. I have been making the dough the night before and keeping it in the fridge to bake the next day, it works out well for me with two small children it can be hard to complete in one day. I was worried the dough wouldn't rise but it always does once it warms back up.

  • Well, it didn't seem to rise fully after taking it out of the fridge, probably would have been better had I baked it last night. It's still delicious and good texture, soft and fluffy.

    • thank you lindsey for this as well your previous comment. after removing from the fridge, let the dough come to room temperature and then bake.

  • Hi Dassana ,
    Am soooo proud of myself today ,all thanks to you. I baked a BREAD today !!!!!! Yeyyyyy........
    But I have two problems - the bread didn't brown and all the six faces became quite hard and crusty. Secondly, the bread smells of yeast although I used bluebird dry active yeast !!
    Please advise as I want to perfect this recipe

    • welcome smita. looks like the yeast is a problem here. if the bread become hard and crusty, then the yeast has not proofed well. the aroma is also due to the quality of yeast. try to get a better brand of yeast. mauripan, red star brands give good results.

  • hi dasanna bread looking yummy,i want to bake one so pls tell me up to what time we have to heat water in Microwave to get warm or room temperature water,i have instant yeast so tell me the right temperature to heat water i want my bread to raise pls help me.

    • anusha, i cannot tell the exact time as some microwave ovens heat faster and some slow. the water just needs to be lukewarm. when you dip your finger in it, it should feel warm and not hot. if its hot, then let it cool a bit at room temperature. if you are using instant yeast, then no need to heat water. just add water at room temperature along with sugar. mix and add to flour. the rising time will also be halved for both the rises.

      instant yeast is very fine and looks like poppy seeds. in india i have seen some packets being sold as active instant yeast. but its not instant yeast and is dry active yeast. so if the yeast granules does not resemble poppy seeds then it is active dry yeast, which are slightly bigger in size than instant yeast. for dry active yeast you will need to warm water.

  • Hi dasanna,thank u so much for the detailed explanation,yes instant yeast which I have looks like poppy seeds I got them by eBay,thank u so much for clarifying my doubt abt warm water I tried many of ur recipes n they turned out super yummy,ur app is like cooking guru for me,u r doing a grt job,thanks once again?.

    • most welcome anusha and thank you. then for instant yeast, just mix with water at room temperature and sugar and then add. in fact instant yeast is directly added to the flour. i do not add as sometimes the granules do not dissolve after kneading. so i mix it with water+sugar and then add. do note that the leavening time will reduce by half for both the rises. you can refer to this atta bread recipe for the leavening time - https://www.vegrecipesofindia.com/100-whole-wheat-bread-atta-bread/

  • Hi Dasanna,

    Thank you for all the beautiful recipes you share!! I have always referred to your site for those authentic North Indian recipes. You spread happiness!!!

    You don't know how happy I'm right now!!! We have been in the US for quite some time and moved to India for good recently. Just as you mentioned, I have stopped buying bread at shops after I started making my own. I'm into mostly local and organic, so I was determined to bake bread with the flour available in India and that has been driving me crazy.

    Batch after batch I have been making dry, heavy breads. I have been using 24 Mantra organic whole wheat atta and organic maida from a brand called Bhojanam. Could you please share the brands that worked out for you in making these breads. I did a lot of reading, some suggested 24 Mantra will be great for bread and others said it has very less gluten.

    I'm not giving in to buying the commercial wheat or maida and have been considering buying a mill to make my own flour, because that's what some sites suggested. I mostly bake for kids and bake-sales and I do it chemical-free. Please help me out.

    Thanks,
    Malar

    • thank you much malar. i use 24 letter brand chakki ground atta & maida and organic garden brands's atta & maida. i never had any issues with leavening the dough with flour used from both the brands. i have also used fabindia brand of whole wheat flour and even that was good. 24 letter mantra has always worked well for me. i have made breads, cakes, muffins and pizzas and never faced any issue. even i was thinking of buying a mill, but then dropped the idea as my kitchen is totally packed with various gadgets.

      if you have kitchenaid, there is an attachment for grinding and milling. you can check this and see if the resulting flour is fine or not. i did see a few videos, but i felt the flour was gritty and hence not purchased the attachment.

      in india even vital wheat gluten is available, but i am not comfortable using it. some bran added to the flour also helps in good leavening.

      hope the suggestions help you.

      • Thanks for the detailed info Dasanna, does the 24 Mantra brand has maida? I get the 24 Mantra chakki atta in the supermarkets, but not the maida. I checked their site, they don't have it online either.

        Was able to find a USDA organic 3 kg maida @ organic garden.

        In the US there is the unbleached all-purpose flour, its the maida without the chemical bleach. It has a creamy color and beautifully replaces the regular maida in most of the recipes. I called the customer care of the "Bhojanam" brand maida and asked them about their processing procedure. The person said there is only one facility in the northern part of India that does this organic processing. She said the individual companies send their wheat and they process it to Maida which is patent protected and they don't reveal the process to anyone. (As we are spending extra bucks for the maida, I just wanted to make sure I'm getting my money's worth).

        I will work with my bread and let you know how it turns out. Thanks!!

        ~ Malar

        • welcome malar. 24 letter mantra used to have maida, but now they have stopped it i suppose. so i buy from organic garden. i am aware about the unbleached maida, but i do not know if organic garden sells unbleached maida. a few years back i had placed an order for maida from some organic company in gurgaon. but i am not able to recollect their name now. you can check with organic garden folks to find if the maida is unbleached or not. but i have a feeling its difficult to get unbleached maida in india.

          sure do give me the feedback about the bread.

    • you can try. but the steel container should be baking safe and oven safe - meaning it should be able to take the high oven temp. or else the steel may bend or warp or crack.

  • Tried the white bread. Came out perfect. My family loved it. Thank you.
    I wanted to try the brown bread recipe. Wanted your advice regarding how much can I tweak the proportion of whole-wheat flour to maida for avoiding the denseness, as stated in your recipe 2:1 or 3:1 or even further 4:1?

    • thanks shweta. with maida, i have used upto 1/2 cup of maida with 2.5 cups of whole wheat flour. even 1/3rd cup will work. less than that, there are chances of the bread becoming dense. in this recipe, you can easily use 2.5 cups whole wheat flour and 1/2 cup of maida.

  • Hi, I've tried so many recipes of yours and almost every recipe come out excellent. but in the baking section, like breads and pavs there is always left the smell of yeast in the taste. plz give some solution. Thanks

    • Welcome Utsavi. thanks for your positive feedback on recipes. use a good brand of yeast. or you can use fresh yeast.

  • Hi,
    Can you please tell me what should be the temperature if i bake bread in convection microwave and also which rack should be used?

    • Ishita, You can use 180 degree celsius. Bake in convection mode of microwave. Pre heat the oven for 15 minutes at 180 degree celsious before baking. In microwave oven there is no rack option. so keep the pan on the glass turn plate. In oven I keep it on middle rack.

    • making any gluten free bread requires testing the recipe many times. i did try but did not succeed with bread made only from millet flours. some wheat flour has to be added. there are gluten free baking flours available in the indian market but they are very expensive and one can easily make bread from these flours. however for the readers i wanted to share a recipe which can be made with our local millet flours, but all the times i tried, the bread texture failed. if i make oats bread also then i will need to add atleast some wheat flour in it.

  • Hi
    How are you...after gap now trying my hand on baking breads at home.....last attempt was a big disappointment......couple of questions......when adding instant yeast then flour rises much quickly....so should I go bake it....or should follow the instructions exactly......can we add milk to it?

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