Can I make sourdough bread with khapli atta instead of maida?

Yes, khapli atta works beautifully for sourdough. This recipe uses 4 cups Anveshan khapli atta with an active starter, and the ancient emmer wheat gives a nuttier flavour and a gentler-on-the-gut crumb than refined flour.

Why is khapli atta better for sourdough?

Khapli atta is an ancient emmer wheat that is naturally lower in gluten and fibre-rich, so the loaf has a deep wheaty taste and is easier to digest while still developing good structure during fermentation.

How long does khapli atta sourdough take to make?

Plan for about 40 minutes of hands-on prep plus a 45-minute bake, on top of the fermentation and proving time the starter needs. The recipe makes one loaf serving roughly 4.

What oil should I use for the crust?

Brush the dough with Anveshan cold-pressed olive oil before baking; it gives the khapli atta loaf a glossy, golden crust and a subtle fruity aroma.

Khapli Atta Sourdough Bread

Name: Khapli Atta Sourdough Bread
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 4 cups Anveshan Khapli Atta; 1 cup Active sourdough starter; 1.5 cups Water (lukewarm); 2 tbsp Anveshan Olive Oil; 2 tsp Salt; 1 tbsp Honey; 2 tbsp Rice flour (for dusting)

Khapli atta sourdough is a slow-fermented, naturally leavened bread made by mixing khapli atta with an active sourdough starter, then proving, shaping and baking it into a crusty loaf. This version uses ancient emmer-wheat khapli atta, which is naturally lower in gluten and easier on digestion than refined maida, giving the bread a rich, wheaty flavour. A brush of cold-pressed olive oil coaxes the crust glossy and golden.

Time breakdown

Prep Time40 min

Cook Time45 min

Total Time1 hr 25 min

Ingredients

Active sourdough starter
Water (lukewarm)
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil as per your preference.
Salt
Honey
Rice flour (for dusting)

How to Make Khapli Atta Sourdough Bread

1
Whisk the starter, lukewarm water and honey until dissolved.
2
Add the Anveshan Khapli Atta, salt and 1 tbsp Anveshan Olive Oil; mix into a shaggy dough and rest 30 minutes.
3
Do 3 sets of stretch-and-folds 30 minutes apart, then bulk-ferment 4-5 hours until puffy.

Tips for the Best Khapli Atta Sourdough Bread

✓Use a well-fed, bubbly sourdough starter so the lower-gluten Anveshan khapli atta gets enough lift.
✓Hydrate the dough a touch more than usual, as Anveshan khapli atta and its fibre absorb water readily.

Frequently Asked Questions

More about Anveshan Cold-Pressed Khapli Atta

Duration: Best consumed within 6 months of milling.

Storage: Store airtight in a cool, dry place.

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