Make It Happen: The Art of Making your Own Bread

We have been bred to like breads. No matter how carb-conscious one may be, our meals don’t look wholesome without them.

Interestingly, our recent compulsive fixation is with the brown bread that grips us tight by our collars and forces us to look in dismay when someone around chooses a white loaf over brown at the supermarket. But is your whole wheat bread really made from the whole wheat grain. Check out some tips here to identify whether the bread you are buying is really healthy.

 While commercially made breads are always an easier option when it comes to quick food, there are healthier bread alternatives that aren’t as difficult to make as you are made to believe. If you are stuck on the idea of a loaf bread as close to the one you find in the supermarket shelf, here is a homemade whole grain bread recipe.

Here are a few other bread recipes:

Sugarless date walnut bread

 Sugarless Date Walnut Breadimage courtesy:warosu

 All you need is:

2 cups whole wheat flour

½ chopped walnuts

1 cup dates

½ cup raisins

1 teaspoon baking soda

1 teaspoon baking powder

1 cup water (for boiling)

2 egg whites

½ teaspoon vanilla essence

Note: you can also add your choice of herbs or spices


  1. Sift flour, baking powder, baking soda and set aside.
  2. In a saucepan, boil raisins, dates, walnuts in water for about 2 mins and cover the saucepan after switching off the flame.
  3. Beat the egg whites with vanilla essence and blend it with the flour mixture.
  4. Slowly add the date raisin walnut mixture to the above mix and stir well. If the mixture is thick and doesn’t have a pouring consistency, you could add milk/water. If the mixture is thin, add flour.
  5. Spread evenly into a greased and floured or lined loaf pan (approximately 9″x 5″ x 3″)
  6. Bake at 180 degree Celsius for 35 – 40 minutes or until tests done.
  7. Cool in pan for 10 minutes and then remove and cool . Wrap and store overnight before serving.

Tibetan Tingmo Bread

Usually made from all purpose flour, this recipe uses multigrain flour. It’s a versatile bun that can be served with any curry or can be stuffed with various fillings. Try it:

Tingmoimage courtesy: fulloftravel

All you need is:

1 tablespoon active dry yeast

2 tablespoon + 1 teaspoon sugar

1 3/4 cup wheat flour

1/4 cup water

1/2 cup warm water

1/4 teaspoon salt

1 tablespoon canola oil

1/2 teaspoon baking powder


  1. Mix together yeast, sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  2. Mix in 1/2 cup warm water, remaining flour, salt, 2 tablespoon sugar, and vegetable oil. Knead until dough surface is smooth and elastic.
  3. Roll over in a greased bowl, and let it stand until triple in size (needs about 2 1/2 to 3 hours).
  4. Spread the dough by punching it down on a flour-sprinkled surface. Sprinkle baking powder evenly on the surface and knead for about five minutes.
  5. Divide the dough into two parts. Keep one part aside, and make about 12 portions from the dough in hand.
  6. Make round balls out of the portion and let them stand for 30 minutes.
  7. Steam them for 15 minutes after placing on a wax paper or a plastic sheet.

Tip: Keep the balls at least 2 inches apart as steaming makes them swell. Make sure that you remove the lid of the steamer before turning off the steamer (switching off the flame if using gas stove) else the water which drips back on the surface may produce blisters on bun surface.


Multigrain Pita bread

Pita pockets make a popular snack as they go well with salads, eggs, sandwich spreads as well as Indian gravies.

Multigrain Pita Breadimage courtesy: tipsfromtown

All you need is

3 cups flour: A mix of wholewheat, ragi and oats

2 cups warm water

1/2 tablespoon yeast

1/2 teaspoon sugar

2 tablespoon canola oil

1/2 tablespoon salt


  1. Stir in yeast with 1/2 cup lukewarm warm water and sugar. Leave it to froth for about 15 minutes.
  2. Meanwhile add salt and oil to the flour and knead with remaining 1 1/2 cups of water.
  3. Add in the yeast water, knead well and set aside for two hours with damp cloth on top to let it rise.
  4. Once the dough rises, gently pat it down and divide into 8-10 rough balls.
  5. Roll it out like the regular roti and tawa roast it without oil or bake at 200 degree Celsius.

Also try all purpose flour pita with chhole here.

Commercial breads are just that, commercial and mass-produced, whether they carry health claims or not. There’s no match to the care and love you add into the healthy ones from your own awesome kitchens. Go ahead, give it a try!

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