The Titli renaissance has inspired me to go back and make this loaf. The only wholewheat bread recipe I have ever been successful with. I'm loving the return Titli! Looking forward to my New Year's Day fresh bread with eggs and smoked salmon. Let's do this!
I made this recipe yesterday and it’s the lightest, most delicious wholewheat bread I’ve ever made. Even my husband loved it, and since he’s a white bread fan, that’s a real testament to your recipe. Thank you.
how/why can someone thumbs down this video??? good golly it is a "how to" not a "have to" - takes all kinds to make a world - keep up the good work Titli and we'll just over look the trolls
I'm very new to bread making! I acquired 3 Lodge cast iron loaf pans a few weeks ago and I'm currently at this very moment figuring my ratios to have enough dough to fill all 3 pans but not too much as to be wasted or overflows into mushroom tops! This recipe is by far the simplest of ingredients and directions that I've come across here on you tube or the entire web. And thats what I'm looking for. So i thank you so very much ma'am!! Cheers...
Dear Titli, I've just finished baking my first loaf of whole wheat bread and I must say this is the best bread I've ever tasted - or made, for that matter! For years past, I've tried making bread on my own, eyeballing everything and hoping for the best - a bad idea, as I have come to realize... Thanks to your recipe and all the useful tricks I've picked up on your website (the video on Kneading was particularly helpful!), I'm now enjoying a light, moist and tasty slice of whole wheat bread! Watching your videos made me a better, more confident homebaker. Thank you for the time you put into the making of these videos and know that your efforts are not in vain! - Michaël from Québec.
I am proud to say that your videos were helpful to me ! these are my first attempts of making whole-wheat/sourdough/rye breads and I enjoy your style of concise, straight to the point videos, interspersed with well-hearted humour and memory enhancing tone of voice :) Thank you for your kind contribution to the virtual world of knowledge spread !
And I wondered just yesterday evening if you would revisit your whole wheat loaf again that I've made so often and that I always loved. I think I'm giving this new one a try this evening.
What a great video. I'm currently making a loaf that is half whole wheat and half white bread flour. The recipe was originally intended for a bread machine. I was looking for some tips on the rise and shaping of this kind of loaf and this was perfect. Thank you so much!
Exactly what I was looking for!! Wholemeal bread with no adding of white bread flour and tons of sugar or molasses... miss your baking, hope you're doing well and will return to UA-cam very soon 😊
I've made this loaf today and had made wholemeal bread before I released the secret of the extra water definitely done the trick. Thanks you for your help and advice fabulous woman.
Hi Titli, I'm George. Thanks for sharing the basics of bread making in your tutorials, it's helping me overcome a fear of dough forming without a standing mixer. I'm a self taught cake and pastry chef, but I was always intimidated by hand kneading as it appeared to be a very high skilled culinary form, and after many attempts, I just gave up trying. Now, with all the tutorials on you tube, I find your instruction superior, and my last few attempts have gained in quailty. I'de like for you to explain the importance of "strong flour" in bread making and also to share your expertise on making pumpernickle rye bread too.
This is the best recipe yet. So simple. Will try to give time for a second rise next time too, but I'm delighted with my first go, by far the best I've made. Thank you!!👍
Another great video Titli. I used to add the yeast and salt to the flour then mix the water as most recipies instruct. But like you I now add the yeast to warm water first and let it foam for a while. I also let the dough rise for an hour after mixing and before kneading, this makes kneading whole wheat flour a lot easier.... :D Thanks for your great work Titli.
if you want it lighter use 450 gm brown flour 450gm white flour and 100 gm porridge oats , mix with 3 teaspoons salt 3 teaspoons yeast 55 gms softened butter and 2 tablespoons sugar ( add seeds if you like them and 650 ml of warm water , thrash it in a mixer for 5 mins and put it into 2 tins ,leave for an hour and cook on about 200c ( fan oven) .ps I use sainbury finest seeded flour and finest Canadian white.
I have tried this recipe n it turned perfect. I want to thank u for ur great recipes n great efforts to teach us baking successfully. u deserve five stars.☺👍👍👍👏👏👏
In the past, I have NOT had good luck when baking with whole wheat flour, in fact, some of my loaves have been used when constructing tornado proof housing,,,,lol. Your bread looks delicious. I am going to give your recipe a try. We Texans thank you for sharing.
TheTexasbuddy I always use bread flour in the recipe. It certainly helps in the rise. All whole wheat flour tastes great but doesn't allow for gluten development.I usually go about 50/50 on the mix of WW to bread flour
Shady Pine Home - Capricorn You really cracked me up Shady Pine, I had the same experiences, my loaves could've really some damage if it fell on a child. Just don't know why mine can't rise. Well let me follow Thomas Edison and try again, maybe I'll discover something new (which many people have already discovered, of course). 😬
I made for 2cups atta with 7oz water. I also added milk powder, cherries, raisins and nuts. It was so soft. I am new to baking. I liked it. Just wanna add some sweet next time.
While it looked differently (whole wheat here as I cannot find whole meal) my loaf turned out perfect! First one to not seem like it was hybridized with a brick. Thank, Titli! ;)
+lovableasshole Whole wheat and whole meal flour are the same thing--the former is what Americans call it, the latter is what the British call it. Whole wheat flours can look different depending on the variety of wheat and methods of grinding.
Titli we made it with my partner today and it was AMAZING!!!! you are the best and so cute!!! we hug you from here1 thank youuuuuuuuuuuuuuuuuuuuuuuu!!!!!!
hi i have been making hand made bread for a while now ,but it never turn out as good as your i think my bread tin are the wrong size.do you have the mesament of your please.
Hi Ma'am I love watching your video tutorial it makes me feel comfortable with. I will try this today. I just have to follow your instruction very carefully. Thank you so much Dear. ❤️
Titli, thank you for this video. I've been grinding my own flour for a few years now for my family's bread items. I've made loaves but they never rise like yours. What is it about the fat that helps it rise? I always thought it was the fat from the wheat berries themselves that contributed to "weighing" down the bread.
As usual another great bread making video. I'm having trouble buying a bread/loaf tin here in France. Where abouts can I buy one like that! I find that many are for cakes and the sides just not deep enough. I'm after making a nice tall loaf. Keep up the good work Titli
Omg, it finally worked! Loved making this 100% whole wheat bread so much that I made a second one! Love the way you kneaded! Mine was 80% like yours! God bless!💐😘🤗💖
Thanks for this recipe, Titli! I'm milling my own whole wheat flour now, so I'm going to give it a go with some hard white winter wheat today and see if I can't break free of the VERY expensive cycle of buying $4 per loaf bread every couple of days. Have you ever done this using the fermentation technique, where you don't add yeast?
rapster7 Yes, Olive oil is a type of vegetable oil and acts in an identical way to other vegetable oils. The only thing to be aware of is that olive oil can have a strong aroma and/or taste so be aware that it might fragrance your loaf if you add too much.
My whole wheat breads always have a bitter aftertaste. I've read that the flour must be old. I can never seem to buy freshly ground wheat, I guess. I've tried adding more sugar or honey. Any ideas? thank you and I love your videos.
Use white whole wheat. The red varieties leave that bitter aftertaste. Its all I use and my loaves taste great with my honey whole wheat that I make weekly.
The Bread Kitchen How long did it take for the dough to Double in size ... never said in the video. Lol just need a estimate time cause I don’t think I can sit and watch it cause I’m a busy guy around the house
Hi Mam, a newcomer to your site. please tell me the size of loaf pan. also the whole wheat flour is same as atta (I am from india, is it the same dough used to make chapattis)
The Titli renaissance has inspired me to go back and make this loaf. The only wholewheat bread recipe I have ever been successful with. I'm loving the return Titli! Looking forward to my New Year's Day fresh bread with eggs and smoked salmon. Let's do this!
I made this recipe yesterday and it’s the lightest, most delicious wholewheat bread I’ve ever made. Even my husband loved it, and since he’s a white bread fan, that’s a real testament to your recipe. Thank you.
how/why can someone thumbs down this video??? good golly it is a "how to" not a "have to" - takes all kinds to make a world - keep up the good work Titli and we'll just over look the trolls
Mam, you're super great. No baking soda, no fruit salt, yet you have delivered a masterpiece. Love from India ..
I'm very new to bread making! I acquired 3 Lodge cast iron loaf pans a few weeks ago and I'm currently at this very moment figuring my ratios to have enough dough to fill all 3 pans but not too much as to be wasted or overflows into mushroom tops!
This recipe is by far the simplest of ingredients and directions that I've come across here on you tube or the entire web. And thats what I'm looking for. So i thank you so very much ma'am!! Cheers...
Dear Titli,
I've just finished baking my first loaf of whole wheat bread and I must say this is the best bread I've ever tasted - or made, for that matter!
For years past, I've tried making bread on my own, eyeballing everything and hoping for the best - a bad idea, as I have come to realize...
Thanks to your recipe and all the useful tricks I've picked up on your website (the video on Kneading was particularly helpful!), I'm now enjoying a light, moist and tasty slice of whole wheat bread!
Watching your videos made me a better, more confident homebaker. Thank you for the time you put into the making of these videos and know that your efforts are not in vain!
- Michaël from Québec.
Was it really soft? Mine always comes out dense :(
I am proud to say that your videos were helpful to me !
these are my first attempts of making whole-wheat/sourdough/rye breads and I enjoy your style of concise, straight to the point videos, interspersed with well-hearted humour and memory enhancing tone of voice :)
Thank you for your kind contribution to the virtual world of knowledge spread !
I just want to say I love your picture in your profile. It was my favoirt childhood cartoon
This woman is a bread genius. Her voice reminds me of Julia Child.
John Strabismus more like Professor McGonagall
And I wondered just yesterday evening if you would revisit your whole wheat loaf again that I've made so often and that I always loved. I think I'm giving this new one a try this evening.
What a great video. I'm currently making a loaf that is half whole wheat and half white bread flour. The recipe was originally intended for a bread machine. I was looking for some tips on the rise and shaping of this kind of loaf and this was perfect. Thank you so much!
Exactly what I was looking for!! Wholemeal bread with no adding of white bread flour and tons of sugar or molasses... miss your baking, hope you're doing well and will return to UA-cam very soon 😊
Meee too i was looking for this and m gonna try it right now ♥
I've made this loaf today and had made wholemeal bread before I released the secret of the extra water definitely done the trick. Thanks you for your help and advice fabulous woman.
Turns out great every time. Thank you!
i LOVE your tutorial not only it's straight to the point, you also give valuable tips! and the nice, calming voice is also a plus! thanks!
Best recipe i've seen yet, and i have watched more than a few videos on this topic! Thank you.
Thank you for a great recipe. After a long search I finally ended up here at the right place.
Lovely lady and lovely recipes!! Thank you!!💕💕💕
I've been making bread using this recipe for over 2 years now. It's my favorite!
Hi Titli, I'm George. Thanks for sharing the basics of bread making in your tutorials, it's helping me overcome a fear of dough forming without a standing mixer. I'm a self taught cake and pastry chef, but I was always intimidated by hand kneading as it appeared to be a very high skilled culinary form, and after many attempts, I just gave up trying.
Now, with all the tutorials on you tube, I find your instruction superior, and my last few attempts have gained in quailty.
I'de like for you to explain the importance of "strong flour" in bread making and also to share your expertise on making pumpernickle rye bread too.
Yum yum, Titli. Looks great. Will definitely try.
Really enjoyed your video. Thank you.
This is the best recipe yet. So simple. Will try to give time for a second rise next time too, but I'm delighted with my first go, by far the best I've made. Thank you!!👍
Looking for this because I live in a village and I love to bake whole wheat bread no doubt healthy thanks for the recipe
Thank you for giving instructions as to how long and how to knead and shape the bread. Will try it for sure!
Another great video Titli. I used to add the yeast and salt to the flour then mix the water as most recipies instruct. But like you I now add the yeast to warm water first and let it foam for a while. I also let the dough rise for an hour after mixing and before kneading, this makes kneading whole wheat flour a lot easier.... :D Thanks for your great work Titli.
I saw your video 17 times because of your voice. Thanks for sharing this recipe. Very easy to make.
Lol
Fantastic n easy breadcan we add some sugar or honey
Great tutorials, thanks!
Great job! Thank you Ma'am.
A neat recipe. Will add to my recipes. Will Bake SOON.
if you want it lighter use 450 gm brown flour 450gm white flour and 100 gm porridge oats , mix with 3 teaspoons salt 3 teaspoons yeast 55 gms softened butter and 2 tablespoons sugar ( add seeds if you like them and 650 ml of warm water , thrash it in a mixer for 5 mins and put it into 2 tins ,leave for an hour and cook on about 200c ( fan oven) .ps I use sainbury finest seeded flour and finest Canadian white.
Are you still making videos? I love your breads!!!
Omg how happy i am bump into this channel! Know her once from titli's busy kitchen... 💞
I have tried this recipe n it turned perfect. I want to thank u for ur great recipes n great efforts to teach us baking successfully. u deserve five stars.☺👍👍👍👏👏👏
Thank you for the recipe , how much time it takes the dough to double in size in the first rise?
In the past, I have NOT had good luck when baking with whole wheat flour, in fact, some of my loaves have been used when constructing tornado proof housing,,,,lol. Your bread looks delicious. I am going to give your recipe a try. We Texans thank you for sharing.
TheTexasbuddy You're welcome!
TheTexasbuddy I always use bread flour in the recipe. It certainly helps in the rise. All whole wheat flour tastes great but doesn't allow for gluten development.I usually go about 50/50 on the mix of WW to bread flour
SuperSaltydog77 Thanks Salty Dog I will give it a try.
Shady Pine Home - Capricorn
You really cracked me up Shady Pine, I had the same experiences, my loaves could've really some damage if it fell on a child.
Just don't know why mine can't rise.
Well let me follow Thomas Edison and try again, maybe I'll discover something new (which many people have already discovered, of course). 😬
Thank you so much for making it eggless. Looking for it since long time. I will definitely try this.
I love your videos. Can follow them so easily 🙂 Going to give this a try now. Thanks
Thank you so much！I love this kind of whole wheat bread so much and I will try to make it.
I made for 2cups atta with 7oz water. I also added milk powder, cherries, raisins and nuts. It was so soft. I am new to baking. I liked it. Just wanna add some sweet next time.
While it looked differently (whole wheat here as I cannot find whole meal) my loaf turned out perfect! First one to not seem like it was hybridized with a brick. Thank, Titli! ;)
+lovableasshole
Whole wheat and whole meal flour are the same thing--the former is what Americans call it, the latter is what the British call it. Whole wheat flours can look different depending on the variety of wheat and methods of grinding.
I look for all kinds of recipies but always seem to come back to you. you make more sense than any one else lol. so I think I'll stick with you. :)
That bread looks so good! Would be awesome for lunch with some lettuce and homemade chicken salad!
Titli, always a relaxing view. Cheers!
Titli we made it with my partner today and it was AMAZING!!!! you are the best and so cute!!! we hug you from here1 thank youuuuuuuuuuuuuuuuuuuuuuuu!!!!!!
Thank you so much! This is the most soft whole wheat bread a ever made
best for high cholesterol,can I add some nuts and flex seeds
Thank you a lot for the recipe. Your explanations are very useful.☺
I tried this today , came out reallly tasty ...
Thank you ! I will try this?
Come really good thanks for the recipe
Where are you?. We miss you
Would you be able to do a half and half recipe? Half wholewheat, half white. There aren't many recipes for it out there and your videos are great.
I love it ! Thank you very much ! I was wondering if I could use machine yeast ?
Ildefonso Sosa I guess you could.
This came out perfectly.
oh wow. that looks super light and delicious. will give it a go in the morning :) cheers, Titli
hi i have been making hand made bread for a while now ,but it never turn out as good as your i think my bread tin are the wrong size.do you have the mesament of your please.
michelle from down under in bundy It's 8" x 4" x 4" (20 cm x10 cm x 10 cm)
Hi Ma'am I love watching your video tutorial it makes me feel comfortable with. I will try this today. I just have to follow your instruction very carefully. Thank you so much Dear. ❤️
Thank you for this...because i am a diabetic person, i've been searching for this kind of bread...thank you so much 🤍❤💚🤍❤💚
This helped me so much. Thank you!
What is the size of your bread pan? Please reply. Thanks.
YOUR BREADS ARE ALWAYS PERFECT!!! missing your videos hope all is well
Awesome once again! Always turns out. Xxx
Hii.you do amazing bread!! 🍞
Can I make this bread in mixer .how much time it can be take?
Thank you just made amazing bread as good as marks
Great thankyou i have been having issues making wholewheat each time i try it feels really heavy
James May?
Thank you!
Hi what size tin did you use please ☺️
Awesome presentation, now I know why last time I failed!
Nice video take care
My favourite
Best bread recipe, thank you mam
Hiii Titli thanks soo much I will definetly try this bread recipe thanks alot lots of love 💜❤
How about adding a little vital wheat gluten.
Nah
Superb!!!!
I made this bread today...ummm yummy😋
I am definitely going to make this! Thanks!!
where are you gone??? 😥
Titli, thank you for this video. I've been grinding my own flour for a few years now for my family's bread items. I've made loaves but they never rise like yours. What is it about the fat that helps it rise? I always thought it was the fat from the wheat berries themselves that contributed to "weighing" down the bread.
Lovely 😊
As usual another great bread making video.
I'm having trouble buying a bread/loaf tin here in France. Where abouts can I buy one like that! I find that many are for cakes and the sides just not deep enough. I'm after making a nice tall loaf.
Keep up the good work Titli
Sven Livesey I bought mine online. Look for a pullman tin or sandwich tin or pain de mie tin
Omg, it finally worked! Loved making this 100% whole wheat bread so much that I made a second one! Love the way you kneaded!
Mine was 80% like yours!
God bless!💐😘🤗💖
Thanks for this recipe, Titli! I'm milling my own whole wheat flour now, so I'm going to give it a go with some hard white winter wheat today and see if I can't break free of the VERY expensive cycle of buying $4 per loaf bread every couple of days. Have you ever done this using the fermentation technique, where you don't add yeast?
How do we add instant dried yeast in this recipe; do we mix it in lukewarm water same way you did here? Is there no need to add sugar with the yeast?
Wow, thanks why I didn't watch this before 🤔👍
can you use olive oil instead of veg oil?
olive oil is a veg oil!!!
rapster7 Yes, Olive oil is a type of vegetable oil and acts in an identical way to other vegetable oils. The only thing to be aware of is that olive oil can have a strong aroma and/or taste so be aware that it might fragrance your loaf if you add too much.
My whole wheat breads always have a bitter aftertaste. I've read that the flour must be old. I can never seem to buy freshly ground wheat, I guess. I've tried adding more sugar or honey. Any ideas? thank you and I love your videos.
Use white whole wheat. The red varieties leave that bitter aftertaste. Its all I use and my loaves taste great with my honey whole wheat that I make weekly.
Im curious as to why sugar isnt on the list of the ingredients? Love your channel as always!
aaangelove1 Why should it be? Not all breads need sugar.
The Bread Kitchen How long did it take for the dough to Double in size ... never said in the video. Lol just need a estimate time cause I don’t think I can sit and watch it cause I’m a busy guy around the house
May I know why sugar is not added for yeast? I studied in culinary that yeast needs sugar for reaction and producing leavening effect in breads.
The yeast eats the sugar naturally present in the flour
will this recipe works for bread machine using wholegrain function? can i half this recipe?
can we use instant yeast as a replacement for dried yeast?
Looks great Titli
ma'am, what size is this loaf pan please! I'm looking for some that tall... thank you
Having same question here
Hi Mam, a newcomer to your site.
please tell me the size of loaf pan.
also the whole wheat flour is same as atta (I am from india, is it the same dough used to make chapattis)
Do u suggest mixing this in a machine?
Great !! I will try ❤
I was told to use added wheat gluten to my wheat breads. Is it essential to use?
Hi, I needed to add so much more water to get the consistency of your dough. Can it be to do with Indian whole wheat flour?
Love it! Thanks.