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57 Comments

  1. Hi Dassana,

    I am planning to bake a bread for the first time and what better recipe to follow than yours. Frankly, I am very scared but anyway could you tell for a beginner like me which recipe should I try first 100% whole wheat or whole wheat sandwich. What is the difference between the two. Thanks for helping me out every time.

    1. thanks garima. try whole wheat sandwich as in this method sponge technique is used, which gives very good texture and also the chance of anything going wrong is very less or minimal. the recipe shared is made with instant yeast. if you use fresh yeast or dry active yeast, then the timing for first rise and second rise will double or triple and this depends on the temperature conditions. also if using instant yeast, then do make sure that it is instant yeast. some brands in india label dry active yeast as instant yeast as this causes a lot of confusion. a way to distinguish between both is that instant yeast has granules similar to the size of poppy seeds (khus khus) and dry active yeast has granules which are slightly bigger and resemble yellow mustard seeds.

  2. my bread doesn’t become spongy from inside. it becomes bati like in texture from centre and hard on top

    1. thats due to the bread dough not getting leavened and the cause here is the yeast not getting proofed well or poor quality of yeast. dissolve yeast in lukewarm water+sugar solution for 10 to 15 minutes. the solution should become frothy and bubbly. if not then discard this solution and make again.

  3. Hi My oven doesn’t have a setting where i can select only the bottom heating element. Should i cover the top of the bread with butter paper from the starting and let it bake as usual with both the heating elements? Thanks

    1. yes you can do this way. after baking the top will not be that browned. so during the last part of baking, for some more browning, you can remove the butter paper and bake till the top gets browned.

  4. hello mam …
    one question from where do I these kind of loaf tins and please guide me about dimensions of loaf tins also

    1. rashmi, you can search on amazon.in. try to buy a metal one. they come in different dimensions depending upon the type of load you want to make small, medium or large. the one which i have give a regular medium sized loaf. i don’t know the dimension.

  5. Hi Dassana,
    I love all your north indian gravy recipes. Every dish I have made is a success. I’m very new to baking & would like to try this recipe. If I want to half the recipe, do I still bake for around 40 mins? Or will the baking time reduce?

  6. Hi Dassana,
    I am a big fan of your blog. I always look up at your website for any recipe. Your recipes are a big hit at my home. I tried whole wheat sandwich bread but it didn’t come out soft. It was dense and outer crust was hard.Until the second rise, it was good. When I kept it in the fridge, loaf didn’t rise in the fridge. Also, my mixture was not as spongy as yours. It was bit dry.Could you please let me know the reason for dense bread. Appreciate your help if you can give me any tips for next time. Thanks

    1. thanks somya for the positive words. bread coming out dense is most of the times due to the yeast not getting activated or the yeast solution not proofing well. the yeast solution not proofing well is due to the quality of yeast. some indian brands of yeast do not give a bubbly and frothy solution. as a result the bread dough does rise, but does not rise well. the sponginess is also because of the same reason. since the dough was not leavened well, the outer dough also has become hard. another point is add water as required. even as slightly sticky dough is fine. kneading is also important. the dough has to be kneaded very well. try with a good quality of yeast like gloripan/mauripan or red star or any good brand.

  7. Hello Dassana! I like that this recipe uses minimum ingredients and it looks amazing. Thanks for sharing 🙂
    I have a question:
    — I buy Sujata multi grain atta to make rotis. Can I use that to make this bread?

    1. neeta, with multi grain atta, the texture becomes dense. for multigrain atta, the proportion of whole wheat flour should be more as compared to other flours to reduce the denseness. then you can use the multigrain atta. whole wheat flour has gluten which is responsible for the texture in bread. gluten is not present in other millet and lentil flours. thats why the multi grain bread becomes dense. some maida or more wheat flour or gluten powder needs to be added in the dough.