Feb 5, 2012

Whole Wheat Bread

Whole wheat Bread

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

Makes: 1 bread loaf

Please use standard measuring cups and spoons. Fresh ingredients for best results.

You will need

2 ½ cups ( standard measuring cup of 200 ml capacity) whole wheat flour

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

1 small egg (for final stage of baking) or 1 tablespoon milk

1 teaspoon milk

Extra 1 teaspoon melted butter (for final stage)

For yeast:

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1full teaspoon active dry yeast (please use fresh packet)


For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 small egg with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 2 cups of whole wheat flour and later adjust with remaining 1/2 cup whole wheat flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1 1/2 hours.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Finally make 1 bread loaf.

Place on greased loaf pan (20 x 9 x 4). Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven (OTG) at 375 * F or 190 * C.

Beat egg with 1 teaspoon milk; brush over whole wheat bread or lightly apply with 1 tablespoon milk. Bake at 375° *F or 190 *C for 20 - 22 minutes or until golden brown.

Lightly brush on top the loaves with 1 teaspoon melted butter to prevent the crust from getting hard. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.

1 comment:

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