Healthy Indigenous wheat.
Grown in Natural Farming Practices.
Ideal for Chapattis, Pasta, Pizza & Bread.
High Gluten Upto 10%.
Desi Sharbati Wheat Whole
Indigenous Wheat
Grown by small scale farmer groups across Maharashtra. Souced from Harishji, Madhya Pradesh.
Indigenous seed. Freshly Stone Ground
Chef’s delight! Due to its gluten content upto 10%. It is Ideal for pastas, patisserie, breads, Indian chapatti, desserts and other bakery products.
Sharbati Atta Wheat Bread
Ingredients – 7 ½ cups Sherbati Flour, 2 ¾ cups hot water, 1/3 cup oil, 1/3 cup jaggery, 2 tbsps molasses/ kakvi or any other natural sweetener, 1 tbsp salt, 2 tbsp dry/fresh yeast
Method – Mix hot water, oil, jaggery, molasses/kakvi and salt.
Mix in 2 cups Sharbati Atta. Mix yeast. Then add 4 cups atta.
Mix until the consistency is even. Now slowly add in the remaining 1½ cups of Atta ½ a cup at a time.
When finished mixing, cover the bowl and let rise 30-45 minutes. Grease and flour bread pans. Knead the dough briefly. Cut it in half and create 2 loaf shapes. Bake in a preheated oven at 350°F for 35-40 min.Rich source of essential minerals, such as selenium and iron. Nutritionally superior in protein, dietary fibre, vitamins, & minerals. Rich in B-complex vitamins, especially folate and thiamine. Prevents heart & kidney diseases. Maintains healthy bones & nervous system.
Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.
