BREAD MAKING PROCESS

1. Scaling ingredients
• The first step is to scale ingredients.
• Use of a weighing scale is strongly recommended over the use of cup measures.
• Weigh out things that can go together in one bowl.

2. Kneading
• Kneading can be done by hand or machine depending on the quantity of the dough.
• Water has to be added slowly in order to develop gluten. Kneading a dry dough is of no use.

3. Window pane
• This is a test done by stretching a small piece of dough to check if the gluten is completely developed.
• The dough should not tear during this process.

4. Salt
• We follow a delayed salt method which means we add the salt only after the window pane is formed.
• This allows the kneading process to be easier as salt tightens the gluten strands.
• It tightens gluten – controls yeast activity – provides flavour

5. Bench rest
• Bench resting is keeping the bread in a bowl or on the side of the bench for a minimum of 30 minutes.
• The gluten gets time to relax and increases the extensibility of the dough.

6. Knock back
• Knock back is done after the bench rest to redistribute the carbon dioxide through the dough more evenly.
• Helps to get rid of large air pockets in the dough resulting in a better crumb.

7. Portioning
• Portioning the dough to the desired size has to be done using a weighing scale and a scraper to cut the dough.
• Portioning ensures consistency of the product.

8. Shaping
• Shaping is done depending on what bread you are making.
• Shaping is a very important step as this determines the final shape of the bread.

9. Proofing
• Proofing is he process of providing yeast with the ideal temperature (31°C) and humidity (60%) so that yeast ferments
at a good rate.
• Proofing is usually done in a proof box. Proofing can be done at home without one as well! Do not worry.
• Proofing can be done by placing the bread in a warm portion of your house covered with a damp cloth.
• Proofing can also be done in a switched off oven with a bowl of warm water at the base.
• 3 signs to check proofing – wobble, poke test and increase in size

10. Baking
• Baking can be done in an OTG for all these breads. Make sure that both the top and bottom coil are on in the oven.
• Preheat to the temperature required 15 minutes before you put the product to bake.

11. Cooling
• Take the bread off from the tray ASAP and place onto a wire rack to cool.
• This avoids condensation and prevents the bread from getting soggy.

12. Storage

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 • Breads are always stored in an airtight container.
BAKER’S PERCENTAGE

To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and
then multiply the result (which is in decimal form) by 100 to convert it to a percentage.

Flour 100g 100%

Water 70g __%

Salt 2g __%

Yeast 4g __%

For example, to calculate the percentage of water, we divide its weight by the flour's and multiply by 100

(70 ÷ 100) x 100 = 70%

For example, to calculate the percentage of yeast, we divide its weight by the flour's and multiply by 100

(4 ÷ 100) x 100 = 4%

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 1. MULTIGRAIN LOAF
Whole wheat flour 350g
All-purpose flour 150g
Unsalted Butter 25g
Yield – 2 no. of 450g each
Instant yeast 20g
Charcoal Powder 12g
Water 400g
Loaf tin size – 20cm*8.5cm*7cm
Salt 10g
Multigrain (for coating) 75g Storage:
Room temperature: 2-3 days.
1. Mix all the ingredients together except water and salt in a KitchenAid Fridge: 1 week.
bowl.
2. Add half of the water and start to knead on a low speed. Add more
water slowly until a smooth dough starts to form. Mix on a high speed Active dry = 1.5x instant yeast
till the dough leaves the side of the bowl. Fresh yeast = 2x instant yeast
3. Check for window pane. Add in all the salt and knead till dissolved.
4. Transfer the dough to a bowl lightly dusted with flour, cling wrap and Charcoal powder can be skipped in
let it bench rest till double in size. the recipe.
5. Knock back to distribute gases evenly. Portion out to 450g
6. Shape like a batard, brush with water and coat the top with multigrain Multigrain is a mix of various grains
and place on a greased bread tin. and seeds like oats, flax, sunflower,
7. Proof till double in size. pumpkin, etc.
8. Once fully proofed, bake at 200°C for 25 minutes till well browned and
forms a hard crust.
9. Cool on a wire rack.

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 2. LOADED WHOLE WHEAT BREAD
Dough
Whole wheat flour 850g
Millet flour 150g
Instant yeast 25g
Caster sugar 50g Yield – 5 no. of 450g each
Water 760g
Salt 20g Loaf tin size – 20cm*8.5cm*7cm
Dried Cranberry, chopped 50g
Dried Apricot, chopped 50g Storage – Room temperature for 2-3
Orange marmalade 160g days. Fridge for 1 week.
Finger millets (soaked) 80g
Flax Seeds 40g
Rosemary 20g Active dry = 1.5x instant yeast
Olive oil 30g Fresh yeast = 2x instant yeast
Finger millets (for coating) 50g
Millet flour can be replaced with any
1. Mix all the dry ingredients except salt in a KitchenAid bowl. other type of flour.
2. Add in half the water and start kneading at a low speed. Continue adding
water until you get a smooth dough. Mix on a high speed till the dough Dried cranberry and apricot can be
leaves the side of the bowl. skipped or replaced with any other
3. Check for window pane. Add the salt and knead till dissolved. dried fruit or berry.
4. Add in the cranberries, apricots, rosemary, Finger millets, flax seeds and
orange marmalade. Mix till incorporated. Orange marmalade can be skipped
5. Finally add in the oil and knead till all the oil gets absorbed by the dough. or replaced with any other
6. Portion out into 450g, shape and coat in finger millets. Place into a loaf marmalade.
tin greased with butter.
7. Proof till it reached the top of the tin. Bake at 200°C for 35 minutes. Finger millets and flax can be skipped
Remove the lid and bake for an additional 10 minutes. or replaced with any other seeds.
8. De-mould and cool on a wire rack.
Rosemary can be skipped in the
recipe.
Orange Marmalade
Whole orange 150g Any oil without a distinctive taste can
Caste Sugar 60g be used instead of olive oil.
Lime juice 4g

1. Poke the oranges with a knife in multiple places and place in a heavy bottom pan with boiling water.
2. Let the oranges boil for 1 hour and cool them down. (Change water after half an hour).
3. Once the oranges are cooled, chop them into cubes.
4. Cook the orange cubes with the sugar. Cook to desired consistency on low heat.
5. Add the lime juice off the heat.
Storage - Air tight container in the
fridge for 1 month.

Lime, lemon, pineapple, grapefruit

can also be used to make
marmalade.

Grain sugar can be used instead of

caster sugar.

Lime juice acts like a preservative.

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 3. SEEDED PUMPKIN BREAD
Dough
Whole wheat flour 250g
All-purpose flour 150g
Instant yeast 8g
Honey 50g
Amul Fresh Cream 15g
Water 195g
Pumpkin puree 300g
Sunflower seeds 45g Yield – 2 no. of 450g each
White Sesame seeds 13g
Black sesame seeds 13g Loaf tin size – 20cm*8.5cm*7cm
Pumpkin seeds 15g
Poppy seeds 5g
Storage – Room temperature for
Salt 17g
2-3 days. Fridge for 1 week.
Olive oil 20g

1. Combine flours, yeast, honey, gluten, improver and cream in a

KitchenAid bowl. Active dry = 1.5x instant yeast
2. Add in half the water and start kneading at a low speed. Continue adding
Fresh yeast = 2x instant yeast
water until you get a smooth dough.
3. Add in the pumpkin puree, seeds and salt. Continue to knead until you
get a smooth dough. Finally finish off with olive oil (the dough will be Any oil without a distinctive taste
wet) can be used instead of olive oil.
4. Place dough in an oiled bowl, cover with plastic wrap. Stand in a warm
place for 40 minutes or until doubled in size. Can use your own choice of
5. Transfer 450g into loaf moulds. Proof until doubled in size. seeds. But cannot change the
6. Brush dough with water, sprinkle with pumpkin seeds. quantities.
7. Bake at 200°C for 20 minutes. Reduce to 180°C and bake a further 10
minutes or until golden.
Sweet potato, butternut squash
8. De-mould and cool on a wire rack.
can be used instead of pumpkin.
Spiced Pumpkin Puree
Pumpkin 800g
Olive oil 50g
Pumpkin can be cooked over the
Salt 10g
flame or in a pot of boiling water.
Pepper 8g
Rosemary 5g
Pumpkin Seeds for coating Any other herb can be used
instead of rosemary.
1. Peel and chop the pumpkin into similar sized cubes. Place in aluminium
foil, drizzle olive oil, salt, pepper and rosemary. Mix well, close up the Seasoning of the pumpkin can be
foil. done according to your taste.
2. Bake at 150°C for 1.5 hours till tender. Let it cool and mash with a fork.

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 4. POTATO AND SESAME BREAD
Dough
Buckwheat flour 55g
Potato flour 27g
Whole wheat flour 360g
Flour 117g
Instant yeast 13g
Caster sugar 27g
Yield – 2 no. of 450g each
Unsalted butter 27g
Garlic powder 20g
Mashed potato 210g Loaf tin size – 20cm*8.5cm*7cm
Buttermilk 270g
Salt 12.5g Storage – Room temperature for
Sesame seeds 18g 2-3 days. Fridge for 1 week.

1. Mix all the flours, gluten, improver, yeast, sugar, butter, garlic in a
KitchenAid bowl. Active dry = 1.5x instant yeast
2. Add in half the buttermilk and start kneading at a low speed. Continue
Fresh yeast = 2x instant yeast
adding buttermilk until you get a smooth dough.
3. Add in the mashed potatoes. Mix on a high speed till the dough leaves
the side of the bowl.
Buckwheat flour can be replaced
4. Check for window pane. Add the salt and knead till dissolved. with any other type of flour.
5. Add in the sesame seeds. Mix till incorporated.
6. Make a round, transfer into a lightly floured bowl, cling wrap and bench Salted butter CANNOT be used.
rest for 40 minutes.
7. Portion out into 450g, shape and place in loaf tin greased with butter. Fresh garlic can be used or can
Proof till it reached the top of the tin. be skipped completely.
8. Brush water and coat in sesame. Bake at 200°C for 20 minutes. Remove
the lid and bake for an additional 10 minutes.
Water can be used instead of
9. De-mould and cool on a wire rack.
buttermilk.

Sweet potato, pumpkin, butternut

squash can be used instead of
potato.

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 5. SPICED MINT LOAF
Dough
Whole wheat flour 400g
Brown rice flour 100g
All-purpose flour 150g
Caster sugar 40g Yield – 2 no. of 450g each
Instant yeast 15g
Clarified Butter 40g
Loaf tin size – 20cm*8.5cm*7cm
Milk 25g
Water 270g
Salt 15g Storage – Room temperature for
Wheat flakes 30g 2-3 days. Fridge for 1 week.
Mint 40g
Coriander 40g
Active dry = 1.5x instant yeast
Fresno chilli 40g
Green chilli 14g Fresh yeast = 2x instant yeast
Chilli flakes 20g
Garlic powder 8g Brown rice flour can be replaced
with any other type of flour.
1. Chop the coriander, mint, chillis and mix them all together. Store in the
fridge till ready to use. Oil can be used instead of
2. Mix all the dry ingredients except salt in a KitchenAid bowl. clarified butter.
3. Add in half the water and start kneading at a low speed. Continue adding
water until you get a smooth dough. Mix on a high speed till the dough
Fresh garlic can be used or can
leaves the side of the bowl.
4. Check for window pane. Add the salt and wheat flakes, knead till
be skipped completely.
dissolved.
5. Add in the mint, coriander, chillis and chilli flakes. Mix till incorporated. Herbs added into the bread
6. Portion out into 450g, shape and place into a loaf tin greased with butter. could be any of your choice. But
7. Proof till it reached the top of the tin. Bake at 200°C for 25 minutes. De- the quantities have to remain the
mould and bake for an additional 10 minutes. same.
8. Cool on a wire rack.

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 PSEUDO FLOURS
1. Whole Wheat Flour

• Whole wheat flour contains all parts of the wheat kernel which are ground together which makes whole wheat flour
higher in fibre than white flour.
• Whole wheat flour is richer in protein, iron, vitamin E and B compared to flour.
• Whole grain flours are nice for adding texture and nutty flavour to breads.

HOW TO SUBSTITUTE – Can be substituted 100% in place of flour, but will result in a denser bread. Can also be used in a ratio
with flour. 80% Whole wheat and 20% flour for better results.

2. Spelt Flour
• Spelt flour is milled from spelt berries, which are an ancient variety of wheat.
• Spelt lends subtle sweetness to baked goods, along with fibre and nutrition.
• It is found to be easily digestible when compared to whole wheat because it contains lesser gluten.

HOW TO SUBSTITUTE - Spelt flour can be substituted 100% in place of flour. Will result in a denser bread. Can also be used in
combination with other flours. Usually 25-30% of the flour is substituted with Spelt.

3. Rye Flour
• Rye flour is milled from rye berries. Rye is a richly nutritious, wholesome grain which gives the products an earthy taste.
• Rye is a good source of fibre, as well as minerals like manganese, copper, and phosphorus.
• Rye flour is lower on the glycemic index than wheat flour, so it has a lesser chance to spike blood sugar. Studies have
shown that rye flour’s high fiber content can also help with blood sugar control.

HOW TO SUBSTITUTE - Rye flour can be substituted 100% in place of flour. Will result in a denser bread as it contains lesser
gluten than flour. Can also be used in combination with other flours.

4. Brown Rice Flour

• Brown rice flour is ground from unmilled and unpolished brown rice and is gluten-free.
• It is highly nutritious and high in fibre and proteins. Rich nutrients in brown rice include calcium, iron, magnesium,
manganese, phosphorous, potassium, selenium, vitamin B, vitamin E.
• It is used in combination with other flours to form a gluten free flour mix which is further used in making bread.

HOW TO SUBSTITUTE – Cannot be replaced completely in place of flour as it is gluten-free. Can be used in a combination with
other flours in the recipe. Usually 25-30% of the flour is substituted with Brown rice flour.

5. Buckwheat Flour
• Buckwheat flour milled from the seeds (groats) of a flowering plant which used to be cultivated largely in the past and
is sometimes referred to as an ancient grain.
• Buckwheat flour is gluten free and can be used in the place of flour.
• Buckwheat flour has a low glycemic index, a good source of fibre, magnesium, calcium and copper. It has health
benefits for people with high blood pressure and diabetes.

HOW TO SUBSTITUTE – Cannot be replaced completely in place of flour as it is gluten free. Can be used in a combination with
flour in the recipes. Usually 25-30% of the flour is substituted with Buckwheat.

6. Corn Flour
• The corn we prepare and serve as a grain is a different variety from sweet corn, which is available canned, frozen, or
eaten straight from the cob.
• Field corn gives us polenta, cornmeal, and breakfast cereals like corn flakes.

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HOW TO SUBSTITUTE – Cannot be replaced completely in place of flour as it is gluten free. Can be used in a combination with
flour in the recipes. Usually 25-30% of the flour is substituted with Corn flour.
7. Millet Flour
• This grain looks like tiny yellow pellets and due to its high magnesium content, it is known for providing
numerous heart benefits.
• Helps in lowering blood pressure and helps to improve blood vessel function and supports normal heart contractions.
• Millets include – ragi, jowar, bajra which do not have a hard outer covering. So they do not need extra processing.

HOW TO SUBSTITUTE – Cannot be replaced completely in place of flour as it is gluten free. Can be used in a combination with
flour in the recipes. Usually 25-30% of the flour is substituted with Millet flour .

TIPS FOR MAKING HEALTHY BREADS

Start with Small Substitutions
• Don't substitute whole-grain flours for all the refined flour in your bread recipes.
• Doughs made with a large percentage of whole-grain flours don't behave the same as doughs made with refined
flours.
• Start out by swapping out small amounts of refined flour for any other flour and see what it does to the taste and
texture.

Add Moisture
• Once your flour mix contains some percentage of whole grain, it will require more liquid.
• This is because the whole grains tend to absorb more water compared to refined flour.

Experiment
• With different whole-grains, the flavors and textures of the final product will differ. Experiment with different
combinations of grains and see which is most suitable fo that bread.
• Adding a small percentage of whole-grain flour to your recipe will add nutritional value to your bread, flavor, color,
and texture.

TROUBLESHOOTING WHOLE GRAIN BREADS

Problem: Bread is dense.
The biggest problem most people face is that their breads are denser than their flour alternatives.
• In recipes that mix whole-grain and refined flours, consider using high-protein bread flour rather than all-purpose
flour.
• Some people add vital wheat gluten to whole-grain recipes to improve the texture.

Problem: Bread is dry.

• Making a "soaker" for the dough can improve the texture and even flavor. That's when bakers soak some or all of the
flour in liquid before combining it with the other ingredients.
• Allowing resting time between the steps of making the bread allows the flour to soak water.

Problem: Bread falls apart.

• To help whole-grain loaves hold their shape better, try giving the dough a long, slow final rise in the refrigerator rather
than a shorter rise.
• Bake the bread in loaf tins to help it get better structure.

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 SPROUTING GRAINS
• Sprouted grains provide the body with essential amino acids needed for healthy living.
• Sprouted grain breads truly unlock the vital benefits our bodies need from grains. Some of the known benefits include: increased
digestibility, increased absorption of minerals, increased antioxidants, and increased vitamin C and vitamin B.

How do we sprout grains?

• The wheat kernel contains the germ which will sprout and continue to push into the soil and grown into a plant.
• For consumption, we sprout grains by soaking them in controlled temperature and humidity to allow it to sprout. (not more than 18-36
hours)
• During this sprouting process many of the nutrients are broken down to simpler nutrients, carbohydrates are broken down simple
sugars, protein is broken down to amino acids which make it easier for us to absorb into our body and is easily digested.
• Many Vitamins are made available, minerals and soluble fibres are also made available.

Grains that can be sprouted

Barley | Brown rice | Corn | Millet | Buckwheat | Rye | Wheat |

How to incorporate Sprouted Grains into the recipe

• One way to use sprout grains in breads is to sprout the wheat berries, dry the sprouts and then grind them into flour.
• Another method for making sprouted bread is to sprout the wheat berries, chop them up and add them to breads for
extra nutrition and added texture.

SEEDS THAT CAN BE ADDED INTO THE DOUGH

Flax Seeds/ Linseeds
• Grinding flax seeds gives the best health benefits as this will release the healthy oils and fibre. Replace some part of the
flour in the recipe with same quantity of ground flax seeds.
• Whole Flax seeds can also be added to the dough or could be used to coat the bread.

Sunflower Seeds
• Similar to flax seeds, sunflower seeds can be ground and put into the bread. Replace some part of the flour in the
recipe with same quantity of ground flax seeds.
• Whole Flax seeds can also be added to the dough or could be used to coat the bread.

Poppy Seeds
• Poppy seeds can be sprinkled on the outside of bread or added into the dough for added crunch.

Sesame Seeds
• Sesame seeds have a distinctive nutty flavour and are usually sprinkled on top of the bread.

Pumpkin Seeds
• Like with hemp seeds, you can toast pumpkin seeds before adding them into the bread dough. You don’t have to
change the recipe, just add them in in any amount you wish for some extra crunch and flavor.

If being used inside the bread, all the seeds are usually toasted to bring out the flavour better.
All seeds are a rich source of Essential fatty acids, dietary fibres and minerals like magnesium, phosphorous, iron and calcium.

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 FREQUENTLY ASKED QUESTIONS
1. Oven / OTG - You can use your OTG for baking these recipes. - Both Rods have to be during the baking. - Always bake in the
middle rack. - Fan option can be on, at the lowest speed if possible. - Deck oven / Convection oven can be used for baking
these recipes. - Any Brand that is easily available.

2. Preheating - Always preheat the oven before baking. - Time depends on every oven, small ovens heat up within 10 minutes.

3. Baking Time - Every oven is different - try different recipes to check the heating of your oven, and after some practice, you
will be able to judge better

5. Yield of the recipe - Depends on the type of mould you are using. - Total weight of all the ingredients, divided by the weight
you want to your pastry to be, will give you the yield

6. Increasing / Decreasing the recipe - Any recipe can be halved / doubled / tripled, etc. - All the ingredients must be adjusted
accordingly.

INGREDIENT BRANDS

• All purpose flour – Any store bought flour

• T55 flour – Swiss Bake, Urban Platter
• T65 flour – Swiss Bake, Urban Platter
• Whole wheat flour – Aashirvaad (or any other brand available locally. DO NOT USE CHAKKI ATTA)
• Unsalted Butter – President, Amul, Milky Mist (or any other brand available locally)
• Gluten/Vital wheat gluten – Purix, Urban Platter, Weissmill
• Bread Improver – Purox, Calpro, Weissmill
• Instant Yeast – Gloripan, Purix, Weissmill, Urban Platter
• Charcoal Powder – By Nature
• Millet Flour – Nature Land, Urban Platter, Namdharis
• Dried Cranberry – locally sourced
• Dried apricot – locally sourced
• Finger millets – Arya Farm, Urban Platter, Organic Tattva, Ancient Wisdom
• Flax seeds – Conscious Food, Organic India, Pure & Sure
• Caster Sugar – Mawana, Trust
• Sunflower seeds - Conscious Food, Sorich Organics, Vedaka
• Olive oil – any brand is fine
• Buckwheat flour – Zero-G, Sattvic Foods
• Potato flour – Zero-G, Urban platter
• Garlic powder – Snapin
• Wheat flakes – Calyx
• Brown rice flour – Zero-G

LOOK ON AMAZON FOR OTHER BRANDS AVAILABLE NEAR YOU

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