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Eggless Wholemeal Pao or Crusty Rolls

I have been making my own bread for last couple of weeks and I do get asked if the pao or rolls I had attempted, can be made with wholemeal flour. I am aware that wholemeal bread/pao is not new and it does exist. The best way for me to know was to roll up my sleeves and try to make it... and I did it!


Wholemeal pao turned perfect crusty on the outside and soft inside. Just as how bread flour pao is made. The only notable difference is, the dough takes in extra liquid and butter. Kneading take a little bit extra effort to activate the gluten.


I have used regular chapati atta and it worked perfectly fine. Glad to share my morning experiment. If you do make use of the recipe, feel free to let me know how it turns out. :-)



Ingredients:

4 cups (500gm approx) whole wheat flour (I have used pilsburry)

1 1/2 cup warm milk

2 1/2 teaspoon active yeast

2 tablespoon sugar

30gm (unsalted)

salt as per taste

A bowl of water (oven safe)


Method:

1 - Mix yeast and sugar in warm milk and set it aside for 10mins to be activated

2 - In a bowl, sieve the wheat flour and salt

3 - Stir the milk and pour the milk in the flour (keep 1/2 cup reserve)

4 - Using back of a wooden spatula, stir the flour in one direction until the liquid and dry flour is roughly mixed.

5 - Add the reserved milk and mix again. work to a nice smooth dough. make sure the gluten is well activated

6 - Cover the bowl with a cling wrap and keep in warm place to rise (about 2-3hrs)



7 - Once the dough has risen, punch the flour to remove the air bubbles, flour working surface and give a good knead again (3-4mins)

8 - Now divide the dough until equal pieces (I made 16 small pao). roll it well to get even balls

9 - grease a baking tray with butter, dust some flour and place each ball in the tray with gaps in between for the pao to rise. Cover with a cling wrap and let it rise for an hour

10 - preheat the oven to 220C for 10mins, place oven safe bowl with water in the corner,

11 - Unwrap the baking tray, spray some water over the pao, sprinkle some flour over the pao and place it in the oven



12 - Bake at 220C for 25mins, reduce to 200 and bake for another 10-15mins or until the pao get a desired brown color

13 - Once done, turn off the oven and let it stay inside for 10mins. remove, cover with a kitchen towel and let it sit for 20mins

Your home made healthy eggless wholemeal pao is ready.




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