When you bake at home , you can try all the methods which can improve the taste and texture of the bread. Even otherwise whole grain bread is tricky and that perfect texture is always elusive. And then the taste cannot be compromised upon.
Long fermented breads are always healthier and tastier. This method with poolish/pre-ferment uses less yeast and yields a better tasting bread.
This is like creating a starter with commercial yeast.Equal amount of flour and water are mixed and kept for fermentation. Time can vary between 6 -12 hours. The resulting poolish/preferment can be mixed with the bread dough as a substitute or in addition to little more yeast.
Poolish makes the bread dough more stretchable and adds to the texture and flavour of the bread.
In this recipe, I haven’t used milk powder as people always ask what can they use in place of milk powder. I have added 1/4 cup of milk instead. You can reduce the amount of water and increase milk.
If you like to bake with whole grain, you can find an easy focaccia recipe here.
Whole Grain Bread With Poolish
- 100 g Fine Semolina
- 1/8 tsp Instant dry yeast
- 100 ml Water
- 3 cups Whole wheat flour
- 1/4 tsp instant dry yeast
- 2 tbsp Jaggery powder
- 1.25 tsp Salt
- 3/4 -1 cup Water
- 1/4 cup Milk
- 2 tbsp Ghee or any neutral oil
- All poolish
- 1 tbsp Milk for milk wash
- White and black sesame for garnish
- Take 100 g semolina in a big bowl and add water to it. Mix in yeast and keep aside. I rested it for 8-9 hours.
- In a big bowl, take wheat flour and add jaggery and salt to it. Give it a good mix and add yeast. Mix in poolish and milk. Make dough with the help of water as much as you need.
- Apply ghee or oil on the dough and shift it to counter to knead. Keep kneading slowly taking pauses in between until it’s soft and pliable. It will bounce back on poking.
- Make a ball of the dough and keep it in the bowl. Apply ghee/ oil on the top of it. Cover with a kitchen towel or plate and keep it for first rise.
- The time for the first rise depends upon the temperature in your kitchen. On warm days it can be 50 minutes to an hour. On colder days it may take 1.5 hours to 2 hours. Keep an eye and wait until the dough doubles.
- Punch the dough gently to flatten it and roll it into a tight log starting from shorter side.
- Grease a loaf tin of 9 inches or line it with parchment paper.
- Place the dough log in the tin with seam side down and cover it with a shower cap or kitchen towel.
- Keep it to rest for 25-30 minutes.
- Preheat your oven at 190 C for 10 minutes.
- Brush the bread with milk and garnish with seeds of your choice.
- Bake at 190 C for 40-45 minutes or until the bread gives a hollow sound on tapping on the top. Cover the bread with aluminium foil if the crust is browning fast.
- Take it out and allow to cool in the tin for 5 minutes. Remove from the tin and cool on the wire rack. Cover it with a towel while it cools.You can apply butter on the crust to keep it soft.
- Cut and serve the way you like.Whole grain breads tastes better when served with jam or honey.