2 ways to make whole grain bread using an air fryer for dieters

Mixing the dough

Put 250g of whole wheat flour and 1/2 teaspoon of salt into a bowl and mix well.

Then, add 3g of instant yeast, 10ml of cooking oil, 110ml of water, and continue mixing until the dough is sticky.

Kneading the dough

Place the dough on the table and knead using the Folding and Stretching technique.

First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away and not press down. Next, rotate the dough 90 degrees and repeat the two steps for about 15 minutes.

When the dough becomes smooth, elastic, and does not stick to your hands, pressing your finger into it should show some elasticity.

Dough Proofing

Place the dough in a bowl, cover tightly with plastic wrap for 40 minutes – 2 hours (depending on room temperature) until the dough has doubled in size.

Shaping the Bread

Gently knead the dough again for 1 minute, shape it into a ball, and place it into a loaf pan lined with parchment paper. Cover the pan tightly with plastic wrap and proof for the second time for 40 minutes – 2 hours until the dough has doubled in size.

Use a knife to make 3 shallow cuts, brush a thin layer of water, and sprinkle black and white sesame seeds on top of the dough.

Baking the bread

Preheat the air fryer at 150 degrees Celsius for 5 minutes.

Then, place the bread in the air fryer and bake at 140 degrees Celsius until the bread surface is golden (the time varies from 20 to 40 minutes depending on the power of the fryer).

Final product

The whole wheat bread baked with the air fryer is soft and fluffy, with a chewy texture, deliciously fragrant, best enjoyed with tasty fruit jam!

Soak the Yeast

Prepare a glass containing 70ml of water. Next, add 20ml of honey to the glass and stir well.

Then, crack 1 egg into a bowl, beat it until smooth, and pour half of the egg into the honey water, stirring well; set the remaining egg aside.

Next, add 3gr of yeast and 50gr of unsweetened yogurt to the glass, mix the mixture well, and let it soak until the yeast expands like crab bricks.

Mix the dough

Add 250g of whole wheat flour into a clean bowl, then add 1 teaspoon of salt and mix well.

Next, add the entire mixture of yeast from above into the bowl and stir well with a spoon.

Knead the dough and let it rise for the first time

After the dough is slightly sticky, use your hands to knead the dough. Knead until the dough forms a smooth and elastic mass.

Then add 20g of unsalted butter to the dough and continue kneading for the second time. When the butter is completely incorporated into the dough, the dough should be elastic, have a certain chewiness, and not stick to your hands.

Finally, place the dough in a bowl, cover the top with plastic wrap, and let it rise for 1 – 2 hours (depending on room temperature) until the dough doubles in size.

Dividing the dough and proofing the dough for the second time

After the dough has proofed, use a knife to cut the dough into 8 equal parts.

Take each small portion of dough in your hands, then shape and roll the dough into round balls.

Finally, place the dough on parchment paper and cover it with plastic wrap, and let it proof for an additional 30 – 60 minutes (depending on room temperature).

Baking the Bread

First, preheat the oven for 15 minutes at 160 degrees Celsius.

Then, line the bread with parchment paper and place it in the air fryer.

Next, add 20ml of unsweetened fresh milk to half of the eggs set aside initially, and mix well. Use a brush to coat the surface of the bread with the egg-milk mixture evenly. Sprinkle a little black sesame and white sesame on top of the bread.

Finally, place the bread in the air fryer and bake at 160 degrees for 10 – 15 minutes (depending on the oven’s power) to complete.

Final Product

The whole wheat butter bread made in the air fryer will have a dark yellow, slightly brown color that looks extremely eye-catching and appealing.

The bread has a wonderfully enticing buttery aroma, and when eaten, it feels soft and chewy, not dry at all, and is incredibly delicious. This bread pairs well with a bit of fresh fruit jam or can be filled with some cold cuts and lettuce for a delightful taste!