Search This Blog

Taystit by Hasna

Food, Recipes, and Beyond

  • Home
  • About Me
  • Recipes
    • Main Course
    • Snacks
    • Desserts
  • Uncategorized
    • Chicken
    • Meat
    • Vegetarian
    • Rice
    • Malabar Food
    • Baking
    • Breakfasts
    • Snacks
    • Fish
    • Pasta
    • Drinks
    • Soups
    • Desserts
  • Contact Me

100% Whole Wheat Bread


After the overwhelming response on my white loaf bread recipe, I have been requested to share the recipe of whole wheat bread. Unlike the store bought whole wheat bread, these whole wheat bread slices do not contain any preservativesoor additives. And the best part? It is how easy it is to bake a batch of whole wheat/meal bread.

Now you may wonder, won'tt the bread go stale? No! When I bake one loaf (while another gets baked in the oven, which will be for immediate use and will be used up in 3-4 days) and once that cools down, I cut it into slices and put it into a ziplock bag and store them in the freezer. When you need a fresh loaf of whole wheat bread, just allow to thaw overnight on the countertop or for a couple of hours before consuming and if it’s for toast, you don’t even need to thaw, you may use it right away! 


In my Whole wheat bread, I use whole meal (unlike whole wheat flour, Whole Meal is the entire kernel of the wheat grain that is slightly ground) , that makes it even more delightful with the little specks of the grains on the bread and makes the bread even more wholesome. 

Also do not expect the results of whole wheat bread to be the same as white loaf bread. The process of kneading the flour and water mixed dough helps to form gluten, which is very essential for a soft and risen bread.

Do not be tempted to add too much flour is it gets sticky, (maybe a couple of tablespoons of flour can be added depending on the humidity of the location you are at),  just keep kneading for a good 10 minutes (can be done on a stand mixer on a medium-low setting), after which when you wet your fingers and try to stretch the dough, it should result in a stretchy, elastic and translucent dough, this method is called the window pane test, if it stretches without tearing, that means the gluten in the dough has been activated well.

Why choose store bought whole wheat bread when you can make  healthy and 100% whole wheat bread at home easily and the aroma that fills the air is enough motivation to bake another loaf 😃😍

Ingredients: 

  • 1 cup Lukewarm Water
  • 2 tbsp Honey 
  • 1 tsp Salt 
  • 1 1/2 tsp Instant Yeast 
  • 3 tbsp Olive oil/ Butter, softened 
  • 2 cups of Whole Wheat Flour (Atta)
  • 1/2 cup Whole Meal / 1/2 cup White flour*

Instructions: 

  1. Into a bowl, add in your lukewarm water, honey, salt and instant yeast**and Olive oil, mix everything.
  2. Next add in your whole wheat flour and Whole meal, by gently mixing with your hands to form a soft dough. Now knead the dough using your hands or a stand mixer for around 10 minutes ( this will help develop gluten for a soft and fluffy bread). You can do this test by dipping your fingers in water and gently pull and stretch the dough and check if the gluten has developed well, if it has, you can see the dough would not tear and the dough becomes translucent to the stretch test. 
  3. Grease a clean bowl and allow the dough to sit in the bowl covered for 60-90 minutes or until it has doubled in size.




  4. Now slowly pound the dough to release all the accumulated gas and flatten with your hands into a rectangle and check if the width of the flattened dough fits your bread pan or else flatten accordingly. 
  5. Next, roll the dough into a log and place it into a greased loaf pan and cover with a greased loaf pan lid or a greased cling film, allow to proof for another 45 minutes.




  6. Preheat your oven at 180 deg C and bake your bread for 30-35 minutes.



  7. Allow to cool completely, for at least one hour and slice the whole wheat bread loaf into slices and store them in a ziplock bag or a bread container wrapped in kitchen cloth. 

  8. The bread stays fresher in the ziplock bag for 3-4 days.


Notes:

*Adding white flour can result in a bread with better structure and texture. But if you opt for a healthy version, you can use whole meal or simply atta (whole wheat flour) would do. 

**If you are using active dried yeast, you will have to activate it by mixing the yeast, water and honey/ sugar and cover it and set aside for around 10-15 minutes 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡




Eggplant Fatteh - Fattet Batenjan




There is something about Middle Eastern food, and I just love how easy yet delicious the food tastes! Looks so appealing, healthy and tastes fantastic with a lot of textures and super easy to assemble the dish. 

The Fatteh has many variations, this one being a veg but the meaty umami flavor from the air fried eggplants will not cease you from eating this delicious dish. The toasted pita, the garlicky yogurt sauce, the air fried eggplant, and chickpeas for added protein, with a tomato sauce to add to the tanginess (which is optional) and finally garnished with pomegranate seeds and fried nuts

Usually, for fatteh, the eggplants and khubs/ pita bread are deep fried, but this one is a healthier version. Since it’s Dhul- Hijjah and the first 9 days are recommended to fast. This dish can be prepared for Iftar easily and is very light on the tummy yet at the same time, very filling and delicious too! Do try and let me know, in sha Allah. And do include me and my family in your duaa. 

Ingredients: 

  • 1 Large Eggplant, cubed 
  • 2-3 Pita Bread, cut into small squares 
  • Olive oil
  • Salt 

Yogurt Sauce: 

  • 1 cup Low fat Yogurt* 
  • 1 tbsp Tahini
  • 1 small clove of Garlic, minced 
  • Salt 

Tomato Sauce: (Optional)

  • 1 tbsp Butter 
  • 1/2 Onion, chopped 
  • 1 small Clove of Garlic, minced 
  • Salt 
  • Tamarind , Half a lemon sized (soaked in  1/2 cup hot water) 
  • 1 tbsp Tomato Paste 
  • 1/4 tsp Cayenne pepper or Paprika 
  • 1 tsp Honey 

Garnish: 

  • 1/2 cup Cooked Chickpeas 
  • 2-3 tbsp Pine nuts/ Almonds**
  • Parsley, chopped 

Instructions: 


  1. Cut the pita into squares and toss it in some olive oil and salt and toast/ bake the Pita Bread in the oven for 10-15 minutes until crisp and brown in a preheated oven at 190 deg C. 



  2. Next, toss the cubes eggplants in some salt and olive oil and bake/ air fry for 25-30 minutes until golden and crisp with the insides tender. 


  3. Make the sauce by mixing the ingredients under yogurt sauce and set aside. 
  4. Next, take a small sauce pan and melt the butter and fry the nuts in the butter and set aside, now to the same butter add in your chopped onion, salt as required and sauté well.
  5. Add in the minced garlic, soaked tamrind water/ pulp, mix well and once started to boil, low the flame and add cayenne pepper/ paprika and a dash one honey to balance the acidity. Switch off the flame when you scrape the saucepan with a spatula, the sauce stays seperated.
  6. Finally, to assemble, take a large serving plate and first add in a layer of the toasted pita, then the air fried eggplants, top it with the tomato gravy (add once cooled), next pour in the yogurt sauce, cooked chickpeas, more toasted pita (for added crunchiness), pomegranate seeds, fried nuts and finally garnish with finely chopped parsley.





     
  7. Enjoy immediately!




*You can use full fat yogurt too
** I did not have pine nuts on me, so I soaked the almonds in warm water, removed its skin and sliced and fried them in butter 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Newer Posts
Older Posts

Search This Blog

My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. Welcome to my humble abode on the Internet; wherein I share all my recipes and experiments. I am glad to have you on board!

TRENDING POSTS

  • Emirati Chebab
  • Chicken Steak with Creamy Mushroom Sauce
  • Kerala Style Squid Roast
  • Regag - Emirati Flat bread
  • Kerala Beef Fry/ Nadan beef dry fry
  • Junglee Chicken Sandwich

About Me

May peace be with you!

Welcome to my blog.

I am delighted to have you on board. My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. My homeplace being Dubai, as I am born and brought up here and I am very influenced by the lifestyle and the variety of authentic cuisines I get to try from here, which has made me try anything that comes across me
, click here →

Stay Connected!

Join Our Madness!

Join with Thousands Of Subscribers ! Get Our Latest Recipes Delivered to Your email Inbox!

Powered by follow.it
  • Home
  • About Me
  • Recipes

    • Main Course
    • Desserts
    • Snacks

    Uncategorized

    • Chicken
    • Meat
    • Vegetarian
    • Rice
    • Malabar Food
    • Baking
    • Breakfasts
    • Snacks
    • Drinks
    • Pasta
    • Fish
    • Soups
    • Desserts
  • Contact Me

Featured Post

Triple Chocolate Hazelnut Skillet Cookie

Blog Archive

  • ►  2025 (4)
    • ►  April (2)
    • ►  March (1)
    • ►  February (1)
  • ▼  2024 (36)
    • ►  October (4)
    • ►  September (5)
    • ►  July (1)
    • ▼  June (2)
      • 100% Whole Wheat Bread
      • Eggplant Fatteh - Fattet Batenjan
    • ►  May (4)
    • ►  April (3)
    • ►  March (10)
    • ►  January (7)
  • ►  2023 (47)
    • ►  December (3)
    • ►  September (2)
    • ►  August (6)
    • ►  July (6)
    • ►  June (9)
    • ►  May (4)
    • ►  April (5)
    • ►  March (6)
    • ►  February (3)
    • ►  January (3)
  • ►  2022 (69)
    • ►  November (4)
    • ►  October (6)
    • ►  September (7)
    • ►  August (9)
    • ►  July (12)
    • ►  June (5)
    • ►  May (5)
    • ►  April (12)
    • ►  March (4)
    • ►  February (2)
    • ►  January (3)
  • ►  2021 (24)
    • ►  November (1)
    • ►  October (2)
    • ►  July (1)
    • ►  June (4)
    • ►  May (6)
    • ►  April (4)
    • ►  February (4)
    • ►  January (2)
  • ►  2020 (82)
    • ►  December (5)
    • ►  November (6)
    • ►  October (4)
    • ►  September (2)
    • ►  August (5)
    • ►  July (10)
    • ►  June (10)
    • ►  May (13)
    • ►  April (12)
    • ►  March (8)
    • ►  February (4)
    • ►  January (3)
  • ►  2019 (22)
    • ►  December (1)
    • ►  November (2)
    • ►  October (6)
    • ►  September (1)
    • ►  August (1)
    • ►  February (3)
    • ►  January (8)
  • ►  2018 (15)
    • ►  December (4)
    • ►  November (6)
    • ►  October (3)
    • ►  September (2)

Subscribe Us

Labels

Bake Biscuits Breakfast Brown rice Burger Cheese Chocolate Dal Egg Emirati Fish Iftar Indonesian Japanese Jeerakashala rice Kerala Keto Kuwait food Lunch Milk Mutton Thai food UAE food afghan cuisine arabic beef biryani bread burnt cheesecake cake chicken cream dessert dinner greek healthy indo chinese lamb malabar prawns pudding puffs quick dinner ideas recipe refreshing drink rice salad sandwich stir fry vegetables vegetarian veggies yemeni

Contact Form







POPULAR POSTS AND PAGES

Emirati Chebab

Emirati Chebab

June 01, 2023
Chicken Steak with Creamy Mushroom Sauce

Chicken Steak with Creamy Mushroom Sauce

November 05, 2018
Kerala Style Squid Roast

Kerala Style Squid Roast

June 18, 2020
Regag - Emirati Flat bread

Regag - Emirati Flat bread

December 02, 2020
Kerala Beef Fry/ Nadan beef dry fry

Kerala Beef Fry/ Nadan beef dry fry

October 08, 2019

Pages

  • Home
  • About Me
  • Privacy Policy
  • Contact Me

Copywrite © 2023 TermsFeed®. All rights reserved.

Created By Sora Templates | Distributed By Gooyaabi Templates

Back to top