Whole-Wheat Bread Loaf

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

  1. Whole Wheat/Aata – 2 cups
  2. Buttermilk/Curd – 1 cup
  3. Active Dry Yeast – ½ tbsp
  4. Gluten – 1 tsp (optional)
  5. Jaggery powder – ¼ cup
  6. Salt – ½ tsp
  7. Oil – ¼ cup
  8. Milk – 2 tbsp
  9. Warm Water – 2 tbsp
  10. Seeds – 1 tbsp (White Sesame/Melon/ Black Sesame/Flax)
  11. Chilli Flakes – 1 tsp

Method

  1. Activate yeast by adding it to warm water and jaggery. It should froth up in 15 minutes
  2. In a bowl mix flour, gluten and salt
  3. Add activated yeast to the above and mix well
  4. Add buttermilk and mix again followed by oil
  5. Ensure that the dough is loose. If it seems tight, add more buttermilk
  6. Knead for 5 minutes
  7. Now put it for proofing for 90 minutes or till the dough doubles in size
  8. Once risen, lightly punch it and place it in the bread loaf tin
  9. Sprinkle the chili flakes and the seeds and let it proof for another 20 minutes
  10. Brush with milk
  11. Put for baking, in a pre-heated at 210 Celsius for 35 minutes
  12. Serve with plain butter or flavored olive oil

Notes

  1. Place ice in the bottom shelf when you put the dough for baking
  2. Keep the dough sticky since depending on brand, whole-wheat can get dry & too crumby
  3. If you don’t have buttermilk, substitute it with Milk mixed with 1/2 tsp of vinegar

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