Whole Wheat Foot Long
I face this problem many times in my house. Either I forget to bake bread the previous night or I do not have idli/dosa batter for breakfast. Poha and upma are not a big favourite with folks at home. So the only option is to get up a bit earlier and bake a bread in the morning. Now I cannot bake and wait for it to cool and slice it and serve it by 8 am, isn’t it? So what to do? Simple….Just bake a simple log bread or buns or rolls or a simple footlong and you are done 
Made veggies and egg scramble for hubby and simple toast for Neha. Honestly, such breads are real ego boosters and just look at the texture. Perfect for toast or garlic bread or simply with a smear of butter. So, what are you waiting for? Just befriend this little beast called yeast and roll up your sleeves and start baking breads. Believe me, bread baking is not that hard, If I can bake these, so can anyone. Btw, this reminds me that it is close to a year since I have started baking breads and that means almost a year since I have brought a bread packet from store. Thanks to my family for encouraging me to bake and eat all my breads ( the good and not so good ones ) and a big thanks to hbg for encouraging me to bake so many breads and inspire me to improve myself with their constant praises and appreciations.
Ingredients:
- Whole wheat flour 150 gm
- Chirotti rava 50 gm
- Salt as required
- Sugar 1 tsp
- Instant yeast 1/2 tsp
- Milk powder 1 tbsp
- Lukewarm water plus milk 1/2 cup plus 1-2 tbsp
- Olive oil 1 tbsp
Method:
- Mix all the dry ingredients and knead into smooth and soft dough using the lukewarm milk and water mixture. Sprinkle oil in between and knead till you get a soft and elastic dough.
- Keep it in a well oiled bowl and cover it with a cling film. Keep it aside for 40-45 minutes or till it almost doubles in size.
- Punch the air by gently knocking the dough and knead it again for a minute or so. I got around 350 gm dough.
- Roll it into a rectangle and fold it roll into a tight log. Elongate it a bit (till it is almost a foot long) by rolling it on the counter.
- Take a sharp knife or a blade and make incisions on it.Make a long loaf and keep it on a tray lined with parchment paper dusted with little semolina.
- Apply milk wash and keep it covered with a soft cloth for around half an hour.
- Milk wash again and bake it in a preheated oven at 180 degree Celsius for 20-22 minutes.
- Milk wash again and bake at 200-210 degree Celsius for 3-4 minutes.
- Remove from the oven and apply butter on top. Allow it to cool on a wire rack for some time.
- Slice and enjoy with a dash of butter or toast it with garlic butter or fill it with mayo, sauce, veggies, cheese and serve like a club sandwich. Or simply serve with eggs. The choice is yours 🙂
Notes:
- Adjust water content according to your flour. Do not blindly add water given in the recipe. Make sure the dough is wetter than chapati dough.
- Check the baking time too according to your oven.
Can we use emmer wheat (since it has low gluten) ….also how abt chakki ground flour and not the branded wheat flour
Yes you can use.
Pradipa you describe everything in such a way that anyone gets interest to make the same … Thanks a lot
Just want to know I have fresh yeast … How much will I use for this recipe?
Aww 🙂 thanks for such a lovely comment. Use around three times of instant yeast in case you use fresh yeast. Also bloom it first with lil lukewarm water and sugar and keep it undisturbed till it’s frothy. Then add it to the flour n knead. Good luck
Hi Pradeepa! Can I use butter instead of olive oil? I don’t right now and want to make one 😁
Yes u can. You can even use any oil
Hi pradeepa
The ‘dough has to be softer than chapathi dough ‘ means we can add more water if required ? Also the more we knead the water gets absorbed & the dough becomes almost dry . So how do we handle this & get the right consistency . Please advise . Would becgrest if you can help on this !
Yes u can wet your hands in between kneading and make the dough..I would suggest you to work with maida for first few times. WWF can be a bit tricky.
Pradeepa what is the quantity of maida to be used?
As much as you want
If using active dry yeast what should the quantity be??
Hi pradeepa
Today baked this foot long & it keep came our well with crusty top & soft inside .. just right for breakfast .. thank you so Much for tips & tricks behind baking … 😊👍
Thanks for the feedback Chamu. You are most welcome
How much quantity to use in cups for both flour and rava?
U can use Andaaz se. Rava gives a better texture. Hence I use it. Around 1 and 1/4 cup atta n around 1/3 cup or less rava
Thanks for replying. Will try for sure
You are most welcome
I just want to let you know I made your foot long bread with multigrain flour, and lentil soup, both came out really good, thanks for the recipes..I enjoy reading your blog…
thank you so much. Its defintely a morale booster to hear such encouraging comments. Thanks a bunch.
What is substitute of milk powder and milk? My kid is milk allergic.. Want to avoid.. Plz suggest something.
Simple water.
You can omit milk powder
What is Chirotti rava ? Any substitute for that??
Its very fine bareek rava. Use normal rava. But use fibe grains n Unroasted one
Beautiful loaf. Is it normal chapati flour atta or whole wheat bread flour
I use 24 organic mantra WWF..No bread flour
What would be the quantity if we r using active dry yeast…thanks
Around 3/4 tsp
What would be the quantity if we r using active dry yeast…thanks
When you say the dough should be softer than chapati dough, does it mean it should be sticky ??
It will be sticky initially, but will smoothen on kneading
Instead of Rava any other substitute ???
Maida or use Whole wheat flour