03/10/2026
It took me a while (and a lot of frustrating trials) to get the hang of whole wheat bread. I’d overknead the dough in quest of the perfect windowpane and end up with a soupy mass of hot, exhausted dough that had to be thrown out. Or the risen dough which looked perfect in the tin would collapse in the oven resulting in a heavy slab of something vaguely resembling bread.
Whole wheat has all three parts of the wheat kernel - bran, germ and endosperm and thus has more nutrients and enzymes for the yeast to feed on which makes for a quicker rise as compared to white bread. I learned this the hard way.
Pushing the second rise too far ends up weakening the web of gluten and exhausting the food supply for the yeast, and you end up with a collapsed loaf. I learned this the hard way too.
But, as the saying goes, try and try and you shall succeed.
I’m still a nervous wreck each time I bake an atta bread but hey, what’s life without a little anxiety!
Baking fresh breads everyday, just a message away!
(Jaipur breads, whole wheat bread, Jaipur bakery)
