whole wheat flour bread
My earnest plea to instant noodles manufacturers, adding atta and roping in a celebrity to endorse it will never make it equivalent to three rotis! However, adding whole wheat in home baked breads is definitely going to make it healthier. I have a partiality towards this whole wheat flour and try to sneak it in every dish I bake. This made me research for whole wheat breads, the store brought version of which was my staple for some time, just for the convenience. Then I read somewhere that at times they add colour just to make it look earthy and authentic. I stopped eating it from that day.
The need to bake it resurfaced again when I made moderately successful white breads. I researched and found I was one among millions of other bloggers with the passion to bake healthier. I came across scores of whole wheat bread recipes, few had mixture of whole wheat and plain flour (maida), which didn’t serve my purpose. Finally found one recipe ,without brown sugar (which again I use it very frugally as I save it for my desserts), or molasses ( don’t get it here haven’t tasted it ) . I tweaked the amount of water that went into the dough. After two good attempts but slightly drier breads, I just felt the flour needed more water. That happens most of the times with bread. The quality of flour, the humidity in air they all affect the water content that should go inside the dough. The addition of water helped it in a very positive way. The third loaf was much prettier and softer, the yeast just needed that extra hydration to bloom into glory.
I take this opportunity to thank the person who has introduced me to this reciepe. Suma, who runs a very successful blog by name cakesandmore.in, doesn’t need any introduction. Once I started following her blog, I totally got hooked on to it. Not only her rock solid recipes and beautiful pictures, but the sweet stories she weaves around them are so encapturing. In her blog I came across frequent mention of versatilevegeteriankitchen.blogspot.in from where I found the reciepe for white bread and whole wheat bread. I’am ever grateful to both these seasoned bloggers for their inspiring work.
The reciepe goes as follows: (makes two loaves)
Water – 1 ¼ cup (lukewarm) read note 1
Oil (I used ghee) – 2 ½ table spoon
sugar- 2 ½ tablespoon
salt- 1 teaspon
Whole wheat flour – 3 ¾ cup
Vital wheat gluten – 2 ½ tablespoon read note 2
Active dry yeast/ instant yeast – 2 teaspoon
Note 1: I halved the recipe. Although all the ingredients I halved exactly, I felt the need for slightly more water and added ¼ cup extra water in the halved recipe. Makes kneading much easier and the bread came out moist and soft.
Note 2: vital wheat gluten/ gluten when added to whole wheat bread makes them light and airy. I have seen recipes where it was not used. I haven’t risked making without gluten. I purchased mine from ccdsshop.com . Try procuring it somehow, the effort will be worth the benefit.
- In a large bowl combine warm water, sugar and ghee / oil mix well.
- If using active dry yeast, add it to the water-oil mixture and let it stand for ten minutes before adding the flour mixture. If using instant yeast, add yeast to the flour mixture and you need not wait for ten minutes.
- In another bowl combine flour, salt, gluten, yeast (only if using instant). Mix well.
- Add the flour mixture to the water-oil mixture in 3-4 increments, stirring with a wooden spoon.
- Using hands incorporate the flour into the water till its mixed well and forms a smooth dough.
- Allow the dough to sit for 20-30 minutes, before beginning to knead.
- Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic.
- Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and rotate the ball of dough in it, so that whole of its surface is greased too.
- Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 40-50 minutes depending on the weather.
- Once the dough is doubled, place it on a greased platform, pat it slightly to deflate, roll and shape it into a loaf. Place it in a greased loaf tin.
- Cover the tin and allow the dough to rise again till it doubles. Preheat the oven to 180 degree C while you are giving a second rise to the dough.
- Brush the surface of dough with milk or water and bake it in the oven for 180 degree C for 20-25 minutes.
- Once the crust becomes brown and the bottom sounds hollow after tapping, take the loaf out of the oven, brush the surface with ghee/oil.
- Allow the loaf to cool before slicing.
That’s my whole wheat bread topped with tomato sauce, herbs and cheese, doesn’t it look tempting and healthy?