Khapli atta bread

Khapli atta is the flour of emmer wheat (Triticum dicoccum), a heritage wheat that COWBERRY sources from Maharashtra and Madhya Pradesh and stone-grinds. The flour itself is nutty and earthy. For the grain's story and its other uses, the khapli atta guide is the place to start; this page stays with the loaf.

Bread dough needs strong gluten to hold a rise, and khapli atta alone tends to give a dense, crumbly loaf. This recipe keeps khapli atta at two of the three cups and adds one cup of sharbati atta, so the dough rises well while the bread keeps the nutty, earthy taste of khapli and a chewy crumb. Many emmer wheat bread recipes rely on a sourdough starter; this one uses plain yeast, so the schedule stays simple: one long first rise, one short second rise, then the oven.

For a fully khapli loaf, use three cups of khapli atta and add two extra tablespoons of warm water; expect a denser bread that needs the full rise time. For a lighter, taller loaf, use two cups of sharbati atta and one cup of khapli atta. Honey can replace the jaggery powder measure for measure.