Guilt free eating is a wonderful start to my day. And to me Whole wheat bread is what certifies a healthy kickoff. As a mother, who’s toddler is a rice eater, this bread helps in getting the mental peace that she has had her share of whole-wheat.
Topped with different seeds, I serve it with Chill and Black pepper flavoured Olive oil.
Time – Preparation – 30 minutes Baking – 35 minutes Proofing – 110 minutes
Ingredients
- Whole Wheat/Aata – 2 cups
- Buttermilk/Curd – 1 cup
- Active Dry Yeast – ½ tbsp
- Gluten – 1 tsp (optional)
- Jaggery powder – ¼ cup
- Salt – ½ tsp
- Oil – ¼ cup
- Milk – 2 tbsp
- Warm Water – 2 tbsp
- Seeds – 1 tbsp (White Sesame/Melon/ Black Sesame/Flax)
- Chilli Flakes – 1 tsp
Method
- Activate yeast by adding it to warm water and jaggery. It should froth up in 15 minutes
- In a bowl mix flour, gluten and salt
- Add activated yeast to the above and mix well
- Add buttermilk and mix again followed by oil
- Ensure that the dough is loose. If it seems tight, add more buttermilk
- Knead for 5 minutes
- Now put it for proofing for 90 minutes or till the dough doubles in size
- Once risen, lightly punch it and place it in the bread loaf tin
- Sprinkle the chili flakes and the seeds and let it proof for another 20 minutes
- Brush with milk
- Put for baking, in a pre-heated at 210 Celsius for 35 minutes
- Serve with plain butter or flavored olive oil
Notes
- Place ice in the bottom shelf when you put the dough for baking
- Keep the dough sticky since depending on brand, whole-wheat can get dry & too crumby
- If you don’t have buttermilk, substitute it with Milk mixed with 1/2 tsp of vinegar
My Medley Rasoi 