SOFT 100% WHOLE WHEAT BREAD RECIPES BY SATINDER WADHWA

100% whole wheat bread recipe collection 

Here's the most-awaited whole grain bread without white flour series. Shared below are the 100% whole wheat bread recipes by our bread queen Satinder Wadhwa ji with her permission.

We do not use all-purpose flour or maida because it is only EMPTY CALORIES. While whole grains are filled with nutritional value, maida is drained of all nutrients. That means what goes in is nothing but calories.

Contrarily, when you eat whole grains, they are packed with minerals, proteins, and fiber. This is good for your digestive system, gut health, and overall body functioning.

ALL RECIPES SHARED BELOW USE 200 ML CUP 

Whole wheat coriander pesto babka

whole wheat babka recipe

Ingredients

Whole wheat flour 1 1/4 cup

Chiroti rawa 3/4cup

Instant yeast 3/4 teaspoon

Milk powder 3 tablespoons

Salt 1/2 teaspoon

Desi khand 3 teaspoons

Oil 2 tablespoons

Warm water 3/4 to 1 cup

Flaxseed powder 1 tablespoon

Coriander pesto ingredients

Coriander leaves washed and chopped 1cup

Roasted walnuts 4whole pieces

Parmesan or any other cheese 2tablespoons

Salt and pepper to taste

Olive oil 2...3 tablespoons

Garlic cloves 2

Method

Grind all ingredients together adding olive oil to a fine paste.

Method for bread

Mix both flours, salt, milk powder, flaxseed powder and 2 teaspoons khand.

Make a well in the center add khand and yeast.

Add water little by little and oil and make a soft dough.

Rest the dough in a well greased vessel covered with cling film in a warm place to double in size.

Or you may keep it refrigerated overnight.

When doubled punch dough and gently knead it into a ball.

Roll it into a rectangle.

Spread pesto on it with a spatula leaving 1" on all edges.

Roll it tightly from the longer side to form a long roll

Cut it from the center of the dough into 2.

Braid it gently keeping the cut sides on top.

Roll the braid around a well greased bundt pan sealing the top and last ends well.

Brush it well with warm milk and cover and proof for 20---25 minutes.

Brush it well again with warm milk and bake it in a preheated oven at 180 degrees for 30 to 35 minutes till done.

Remove on a cooling rack.

Brush it with butter when done.

Enjoy..

Multigrain bread  recipe [soft crusty whole-grain bread without white flour]

#overnightproof
#minimumyeast
Satinder Wadhwa

..it was awesome.. Very soft.. Taste too is very different.. Very flavourful... Bakes beautifully..

Over night proofing is generally done during second proofing... I usually keep it in fridge in summers....

I kneaded my bread with very little yeast this time and kept it in the fridge just after kneading.. .. Wanting to see how this bread would be baked... It was really amazing..

I kneaded dough with 1/2 teaspoon yeast...and rolled into a ball... Placed the ball in a well-greased large box. Grease the dough too with olive oil to prevent it from drying... Covered the box with a cling film n placed a lid to cover it well. Then kept it in the fridge overnight.
It did not rise much.
I removed the box and kept it on the kitchen slab or in a warm place until it doubles. It took me about 4 hours to double in volume.
Then removed the dough and punched it n shaped it and kept in the prepared loaf tin for the second rise in a warm place.. When risen.. Bake it..
I hope it is clear...

the climate... Temperature... Recipe.. Our oven ...plays an important part in baking breads

Ingredients

Whole wheat flour 2 cups
Multigrain flour 1.5 cups
Instant yeast 1/2 teaspoon + 1 teaspoon khand (raw cane sugar)
Warm Water 11/2 cups to 13/4 cups
Amul fresh cream 2 tablespoons
Salt 1 1/2 teaspoon
Olive oil 2 tablespoons
Milk powder 1/8 cup
Honey 2 tablespoons
Milk and butter for brushing
Method
Mix together all ingredients except olive oil and make a sticky dough and knead well using stretch and pull method for 10 mts.
Add olive oil and knead again.
Knead on a lightly floured surface.
Use warm water to knead the dough.
Place this dough in a well-greased deep bowl and grease the dough too . Keep it well covered in a warm place and let it rise to double for1 to 11/2 hours.
Gently deflate the dough .
Make a ball and cut 115 gms of dough.
Roll into subway style rolls..
Brush with milk , cover and let it proof again.
Before baking brush with milk once again.
Bake in a preheated oven at 180 centigrade for 40 minutes or till done..
Remove the bread on a rack and apply melted butter generously.
Let it cool.
When cooled completely cling wrap and store at room temperature.

multigrain bread recipe by Satinder Wadhwa

100% whole wheat bread recipe  (Garlic Herb pull apart bread shape courtesy Namita Tiwari)

Ingredients
Whole wheat flour 31/2 cups
Instant yeast 2 teaspoons + 1 teaspoon castor sugar
Warm Water 11/2 cups to 13/4 cups
Amul fresh cream 2 tablespoons
Salt 1 1/2 teaspoon
Olive oil 2 tablespoons
Milk powder 1/8 cup
Brown sugar 2 tablespoons
Milk and butter for brushing

Method
Mix together all ingredients except olive oil and make a sticky dough and knead well using stretch and pull method for 10 mts.
Add olive oil and knead again.
Knead on a lightly floured surface.
Use warm water to knead the dough.
Place this dough in a well-greased deep bowl and grease the dough too . Keep it well covered in a warm place and let it rise to double for1 to 11/2 hours.
Gently deflate the dough .
Then shaped the bread as suggested in the recipe using butter and other ingredients..

whole wheat flour bread recipe india

Basic whole wheat bread recipe 

100 % Whole wheat flour braided bread

Ingredients
Wholewheat flour 2 1/4 cups
Fine rawa...chiroti rawa 1/4 cup
Salt 1/4 tsp
Instant dry yeast 1tsp
Milk powder 2tablespoons
Flax seed powder 1tsp
Warm water 1cup or more
Olive Oil 2tablespoon
Sugar 2tsp
Method
Mix wheat flour, rawa, salt, milk powder, yeast , flax seed powder, little oil and water. Knead well using the rest of the oil and required water to make a smooth and soft dough.
Proof it till double in a well oiled vessel in a warm place.
Remove.. Punch it and knead very little.
Roll into a ball.. Flatten a little and divide into 4 equal portions.
Roll each into an oblong shape and stuff paneer filling . Apply warm milk to each and cover and proof again till it doubles in a warm place.
Bake in preheated oven at 180 C for 25---30 mts.
Apply warm milk before baking.
Remove when done and apply butter liberally over it.
Enjoy soft stuffed braided breads..
Paneer filling..
Saute 1chopped onion in 1 tablespoon oil.. add 1teaspoon ginger garlic paste.. Saute well.
Add half red and yellow chopped bell peppers.. Some pizza sauce, salt, Pepper and little Italian seasoning. Mix in 200gms roughly mashed paneer..saute well till done.

Crusty whole wheat bread recipe 

No maida... 100% whole wheat bread

Ingredients
Whole wheat flour 31/2 cups
Instant yeast 2 teaspoons + 1 teaspoon castor sugar
Warm Water 11/2 cups to 13/4 cups
Amul fresh cream 2 tablespoons
Salt 1 1/2 teaspoon
Olive oil 2 tablespoons
Milk powder 1/8 cup
Brown sugar 2 tablespoons
Milk and butter for brushing
Method
Mix together all ingredients except olive oil and make a sticky dough and knead well using stretch and pull method for 10 mts.
Add olive oil and knead again.
Knead on a lightly floured surface.
Use warm water to knead the dough.
Place this dough in a well-greased deep bowl and grease the dough too . Keep it well covered in a warm place and let it rise to double for1 to 11/2 hours.
Gently deflate the dough .
Roll the dough in a rectangle and flat it out with your fingers.
Roll it and set it seam side down in the container.
Cover and keep in a warm place to rise.
Brush with milk too.
Before baking brush with milk once again.
Bake in a preheated oven at 180 centigrade for 40 minutes.
I just browned the crust for a few seconds.
Remove the bread on a rack and apply melted butter generously.
Let it cool.
When cooled completely cling wrap and store at room temperature.
Slice the loaf when cool completely.
Shaped into a loaf about 350 gms of dough...
The rest I rolled into an oblong roll and baked....

.5*4*3 is the tin size

Q. Please tell the substitute for fresh Amul cream ,olive oil n brown sugar

Answer by Satinder Wadhwa, 

knead dough with only milk... Use any odorless vegetable oil.. Use white sugar.. Or honey... Or Jaggery

whole wheat bread recipe indian

💯% Whole wheat BREAD recipe no sugar

Wheat subway Roll with cold Gazpacho soup ..

Another hybrid roll with very little commercial yeast..

Recipe for the bread
Ingredients
Organic whole wheat flour 1 cup
Salt 1/4 teaspoon..I used sendha namak
Date paste 1 heaped Tablespoon
Instant yeast 1/4 teaspoon
Sesame butter 2 tablespoons
Sourdough starter 2 teaspoons
Warm water for dough..
Flaxseed powder 1tablespoon
Method
Mix flour, salt, flaxseed powder in a bowl.
Create a well in center and add Date paste.. Add yeast to it.. Mix all well..
Add sourdough starter, butter to it.
Add the required amount of warm water to make a soft dough.. Knead for barely 10 minutes.
Roll into a ball and remove in a clean large bowl. Dab it with wet hands lightly. Cover and keep to double in size.
Remove when done. Punch it... Roll it tightly into a sub roll..
If needed wet your hands with water to roll well.
Again dab it with wet hands.or spray a little water.. . Add seeds of your choice. Cover with cling wrap or with another vessel taking care to cover it well. When it doubles again.. Bake in a hot preheated oven at 180degrees for 20 minutes.. Or till done
Remove. .. Cover when warm.. This gives a soft bread.
Cool completely before slicing....
Enjoy..

Gazpacho Soup
Tomato 3
Capsicum red 1/2
Cucumber 1/2
Onion 1/2
Garlic 1
Green chilli 1
Coriander 2 tbsp
Lime to taste
Himalayan salt
Cumin powder pinch.
Grated coconut 2tbsp
Method. Grind all the ingredients in a blender to make a fine creamy texture.

100% whole wheat bread recipe no sugar

Soft whole wheat bread recipe 

Ingredients
Ww flour 31/2 cups
Instant yeast 2 teaspoons + 1 teaspoon castor sugar
Warm Water 11/2 cups to 13/4 cups
Amul fresh cream 3 tablespoons
Salt 1 1/2 teaspoon
Olive oil 4 tablespoons
Milk powder 1/4 cup
Mixed herbs and seeds ( dry roasted flax seeds ,melon seeds, oats and sunflower seeds)
Brown sugar 2 tablespoons
Milk and butter for brushing
Method
Mix together all ingredients except olive oil and seeds and make a sticky dough and knead well using stretch and pull method for 10 mts.
Add olive oil and knead again.
Knead on a lightly floured surface.
Use warm water to knead the dough.
Place this dough in a well greased deep bowl and grease the dough too . Keep it well covered in a warm place and let it rise to double for1 to 11/2 hours.
Gently deflate the dough .
Roll the dough in a rectangle and flat it out with your fingers.
Roll it and set it seam side down in the container.
Cover and keep in a warm place to rise.
Brush with milk too. Sprinkle herbs and seeds.
Before baking brush with milk once again.
Bake in a preheated oven at 180 centigrade for 40 minutes.
I just browned the crust for a few seconds.
Remove the bread on a rack and apply melted butter generously.
Let it cool.
When cooled completely cling wrap and store at room temperature.
Slice the loaf when cool completely.
Made pavs too with the same dough. Sprinkled oregano, red chilli flakes and some Italian dressing on a few pavs.
I did not have a small tin so the shape of the pavs are not very good.

soft whole wheat bread recipe

 Whole wheat flour Dalgonha bread recipe

A hack for cylindrical breads without mould

Ingredients

Wholewheat flour 2 1/2 cups

Salt 1/4 tsp

Instant dry yeast 1tsp

Milk powder 2tablespoons

Flax seed powder 1tsp

Warm water 1cup or more

Olive Oil 2tablespoon

Sugar 2tsp

Method

Mix wheat flour, salt, milk powder, yeast , flax seed powder, little oil and water. Knead well using the rest of the oil and required water to make a smooth and soft dough.

Proof it till double in a well oiled vessel in a warm place.

Remove.. Punch it and knead very little.

Roll into a ball.. Made 2 round buns and kept in well greased steel glasses to proof and the rest I rolled into a sub roll. Apply warm milk to each and cover and proof again till it doubles in a warm place.

Bake in preheated oven at 180 C for 20---25 minutes.

Apply warm milk before baking.

Remove when done and apply butter liberally over it.

atta bread recipe indian

Whole wheat baked donuts

Sorry for the sad pic.. the good pic got deleted by mistake..

These sourdough donuts were amazing.. Got hooked to adding sourdough starter to my baked goodies.. 😊

Ingredients
2 cups whole wheat flour
3/4 tsp instant yeast
2 tbsp sugar
1/2 tsp salt
2-3 tbsp melted butter
1/2 to 3/4 cups milk
Sourdough starter 1.5 tablespoons

Method:
In a big bowl put sieved atta , sugar, salt and yeast, and starter and now gradually add milk and butter
Make a soft dough.
Rub little oil on the dough and cover it with a damp cloth and keep it for 1-1/2 hr in a warm place.
Take out the dough and punch it to remove the air bubbles and Knead it for 2-3min, put lil butter if requires.
Roll the dough into 1/2 “ thick and make doughnut shape and put them on a tray which u are going to bake and apply little butter and cover it with a damp cloth and put it in a warm place for 1/2 hr and bake the doughnuts for 15-20 min at 180* c until it becomes little brown from the to
Just apply little milk for the milk wash for the doughnuts. Please don’t bake them until the top gets dark brown otherwise the doughnuts wl become hard.
After cooling down, dip the doughnuts into the melted chocolate ganache.

Eggless and baked donuts Recipe by Satinder Wadhwa ji

Baked Vada Pav with Garlic Chutney

💯% whole wheat flour bread recipe

Wholewheat Pav

Ingredients

Wholewheat flour 2 .5 cups

Salt 1/4 tsp

Instant dry yeast 1tsp

Milk powder 2tablespoons

Flax seed powder 1tsp

Warm water 1cup or more

Olive Oil 2tablespoon

Desi khand 2tsp (raw cane sugar)

Method

Mix wheat flour, salt, milk powder, yeast , khand, flax seed powder, little oil and water. Knead well using the rest of the oil and required water to make a smooth and soft dough.

Proof it till double in a well oiled vessel in a warm place.

Remove.. Punch it and knead very little.

Roll into a ball.. Flatten a little and divide into equal portions.

Roll each into a smooth ball. Flatten a little.. Place some potato filling in it. Roll and shape into pavs,place in a well buttered tin. Apply warm milk to each ball and cover and proof again till it doubles in a warm place.

Bake in preheated oven at 180 C for 25---30 mts.

Apply warm milk before baking.

Remove when done and apply butter liberally over it.

Enjoy soft Vada Pav....

Potato filling for Vada ingredients

Boiled potatoes 7 large

Oil 1.5 tablespoon

Rai 1teaspoon

Few curry leaves

Ginger garlic paste 1teaspoon

Coriander powder 1tablespoon

Chat masala, garam masala, amchoor powders 1.5 teaspoons each

Green chillies

Hing a pinch

Haldi powder 1teaspoon

Salt to taste

Method..

Heat oil.. Add hing.. Rai.. Curry leaves.

Saute ginger garlic paste, green chilli.

Add all masalas.. Saute.. Add roughly mashed potatoes.. Saute well ..

Cool.

Garlic chutney ingredients

Dessicated coconut 1/2 cup

Garlic 8--10 cloves

Salt ,red chilli powder to taste

Peanuts roasted 2 tablespoons

Dry roast coconut. Blend all ingredients together. Do not powder it fine..

Sorry.. Forgot to mention about garlic chutney.. Spread some garlic chutney on the rolled dough... Then add potato filling.. And roll and shape into pavs..

100% whole grain bread without white flour recipe

Chocolate truffle cake

Among 100% whole wheat bread recipes, here's Satinder ji's wedding anniversary cake with whole wheat recipe. She has been generous to share the recipe with us.

Ingredients

1.5 cups whole wheat flour

1/4 cup cocoa powder

Baking soda 1tsp

Salt 1/2 tsp

Khand 1cup (raw cane sugar)

oil 1/3 cup

Milk 1 cup

Lemon juice 1 tablespoon

Vanilla essence 1 tsp

Method

Preheat oven at 170 degrees C.

Sieve flour, baking soda, salt and cocoa powder 5---6 times.

Mix oil, sugar well.

Add milk, lemon juice and vanilla essence in it. Mix well.

Fold in flour in batches. Mix gently. Do not over mix.

Batter is a little runny.

Bake in two cake tins

Chilled them in fridge overnight

Then frosted them

Bake for 25----30 mts till done.

Ganache..

Coverture dark chocolate chopped 150 gms

Fresh amul cream 100 gms.

Heat cream gently in a pan. Do not let it boil.

Add cream to chopped chocolate. Mix lightly and cover undisturbed for some mts.

Mix well.. Cover n keep.

Chill cake & spread ganache on it..

Cool set and serve.

whole wheat chocolate truffle cake recipe

OIl-Free Hummus Recipe By Satinder ji

If oil-free hummus interests you, check this recipe by Satinder ji.

oil-free hummus recipe