Cooking is an art but baking is a science. If you want your bakes to look and taste good,you have to be precise like a scientist.Measure your ingredients accurately and follow the procedure to the tee.
Kneading the dough is a pleasure in itself yet at times one is too occupied to knead. In those busy moments,if your child comes and wants to take french toast for her lunch box the next day, the mommy has to gear up for baking. Try this recipe on those days when you are too busy.
The ingredients that we need for a whole wheat bread are easily available in all Indian kitchens. Yeast needs to befriended. Once its done,one can bake at home without difficulty.Kneading is the most important step of baking a bread. Find the recipe for whole wheat honey bread here. If you want to skip it,then the proving should be extended by half an hour.
Whole wheat flour: 450g
Water : 200ml
Milk : 125 ml
Sugar : 2 tbsp
Salt : 1 1/4 tsp
Active dry yeast : 2 tsp
Flax seeds powder : 2 tbsp
Oil : 2 tbsp
Take 50 ml lukewarm water and dissolve sugar into it. Add yeast and keep it aside to froth.
In a big bowl,take flour, salt,oil and flax seed powder. Take the yeast mixture and add it to flour.
Mix it with a spatula. Now add the rest of water and milk. Bring the dough together. You can use your hands. The dough will be sticky. You can add one or two tbsp water if it is giving a dry feel.
Allow it to rest for 1.5 hour or till the dough doubles in size.
Line a loaf pan 10″x 4″ with parchment paper or grease it with oil so that the bread doesn’t stick to the bottom.
Deflate the dough by knocking out the air. Now sprinkle dry flour on the surface and take out the dough to shape it.
Make a tight log. Pinch the seam and place the loaf in pan with seam hidden from the view.
Give the loaf a milk wash and cover it with a greased plastic film. I use plastic shower cap to cover my loaf. Let it rise for 20 to 30 minutes. I did it for 20 minutes as we are in the middle of an extremely hot summer.
Preheat the oven at 190’c for 10 minutes. Bake the loaf for 40 -45 minutes.
If during baking, the loaf is getting brown faster,cover it with aluminium foil.
When done, the bread will give a hollow sound if tapped on the top. Take out and allow to cool on a wire rack.
Apply butter to keep the crust soft. The whole wheat bakes have the best texture if you will cut them the next day.
Store the loaf in an airtight container or wrap it with a cling film. This will protect it from drying.
Time for first rise may vary depending upon the temperature and humidity conditions.
Baking time can vary for different ovens.
I have added flax seeds powder to increase the nutrient value. If you don’t have it, skip it.
Don’t cut the bread before it has cooled completely.