The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lofty loaf made from "Chapati/Roti wheat"

Mebake's picture

Lofty loaf made from "Chapati/Roti wheat"

I always wanted to know how Pakistani wheat kernels i have in stock would perform in a loaf pan. I mill my own wheat, so i made a wholewheat loaf from Peter Reinhart's (Wholegrain breads). The loaf is seen here. I happened to find a pullman pan-look-alike on sale, and i purchased it without hesitation. The difference in this loaf, is that i sifted most of the bran out of the milled flour. The dough had a distinct pale yellowish hue to it, due to the carotenoid pigments, as it is technically a green flour. The dough was lovely to work with, it was somewhat extensible, not thisty, and pliable. The flour made from it had few tiny brownish specks. I suspect that the flour is close to a medium extraction of about 80%.

I enriched the dough, as the recipe does, with butter, oil, and brown sugar. The biga and soaker were mixed to full gluten development by hand. The brown sugar, and the effect of the biga, caused a speedy fermentation.

(Notice the flour print. This was my floured finger poking the proofed dough)

The flavor of the bread is superb. creamy/smooth, rich, light in texture, fluffy crumb. It is especially flavorful when toasted.

can't replicate this experience often, as the whole process of wheat tempering, milling, sifting , and baking is time consuming, and tiring.

I wanted to proove to myself that my hard winter wheats are capable of creating good bread, and they did.


pmccool's picture

Isn't it nice when experiments turn out so well?


ananda's picture

Excellent sandwich bread Khalid,

The Biga is a great method to use.

I appreciate how much care and attention must have gone into all aspects of milling your own flour too.

All good wishes


Mebake's picture

Thanks, Paul ! Yes it is an exciting feeling. Baking is the ultimate test you'd put any flour to.

Thank you Andy !


varda's picture

I'm curious if there is large scale wheat farming in Pakistan?   And have you been using this for your hearth breads as well?    -Varda  

Mebake's picture

Thank you Varda. From what i read, Pakistan is the 9th worldwide in wheat production. I live in Dubai, and the only wheat of appreciable quality i could source so far was the Pakistani hard red winter wheat. Australian Hard White Wheat is also available, but is softer. I bake mostly with UK imported Bread flours, mixed with either Uk wholemeal flours, or my own milled flour. For 100% wholegrain breads, i prefer freshly milled.


wassisname's picture

Too bad it's such a laborious process, because it looks like you made some very nice flour, and, of course,  bread.  I think I see where you're headed - the only thing left for you to master now is growing the wheat!  But seriously, your dedication to the process is impressive, thank you for sharing it.


Franko's picture

Wonderful loaves Khalid! I have a great deal of admiration for you in what sounds like a tedious procedure of milling, and sifting etc, before you can even begin the mixing and baking. It shows your dedication to the craft, as all your posts do.

The last photo of the crumb is very inviting with the pale yellow colour and the symmetrical 'break' of the loaf. Great work my friend!


breadsong's picture

Hello Khalid,
Admiring the beautiful result of the hard work you put into this loaf.
:^) from breadsong


Mebake's picture

Thanks, Marcus :) I love sharing my results with all TFL members, just as much as i like others to share theirs. this only proves to me, and many others who are reluctant to use chapati/roti flours, that it is possible to creat nice lofty breads with flours that are readily available.

Thank you so much Franko, my friend! it means alot coming from a professional baker like yourself! Isn't it exciting, for us homebakers a least, to share our passion and enthusiasm for Bread baking with professionals from the industry?

Thank you, breadsong :)