Whole Wheat Bread ... simply satisfying

Thinking healthy and eating healthy is the in thing these days. Everybody is trying to make healthy stuff for their family. And the fb cookery pages that I follow are flooded with healthy bread baking. I have been into bread baking for quite a while now. We make homemade bread, pizza, stuffed buns, pav buns etc. Now moving onto the healthier side I started using 50% wheat and 50% maida for the base for all these breads. A little extra step ahead and we started making whole wheat bread

I have had some failures when making bread initially. I remember days when I had big trouble in getting good risen loaves or loaves with soft slices that would serve a happy and satisfying breakfast. There is certainly a special feeling and satisfaction when we make something special for our family. When I started cooking I never ever thought I would try my hands on baking breads. But now when my family enjoys homemade bread ... its one great feeling to feel

It definitely takes a lot of time to make bread though hands on time is very less. Recipe is very simple except that you got to get the trick to check proper kneading, proofing and baking times to get it right. If you new to making bread then I would suggest you try making some basic white bread before you try your hands on whole wheat bread

Whole wheat bread is a little denser and bit nuttier in taste than regular white bread and that is what is expected too. I use a little bit of maida or all-purpose flour sometimes but not always.  There are people who use gluten to make softer loaves of whole-wheat bread but I am not sure if I would use it... knowing its side effects. Everybody is running to get gluten-free and should I turn back to add some to my recipe... I dont think so :) As of now I would I say I am not in for gluten but never know :)

I have picked this recipe from a website called jennycancook but made little tweaks to suit my style

Serves... 1 medium loaf

Serve option... Room Temperature

This is what u'll need...

Whole wheat flour - 2 1/2 cups
Maida / All-purpose flour - 1/2 cup
Flax seed powder - 1 tbspn
Sugar - 1 tbspn
Yeast - 2 tspn
Milk 3/4 cup
Oil -  2 1/2 tbspn
Milk Cream / Milk powder - 2-3 tbspn
Salt - 1 tspn

Here is the stir....

• To proof yeast, pour 1/4 cup of lukewarm milk into a cup. Make sure the milk is just just warm, we dont want it too hot or too cold. For more detailed step-by-step intrcutions to proof yeast check out the link here -> How to proof yeast

• Add a tablespoon of sugar to the milk

• Measure 2 teaspoon of yeast into the cup

• Give everything a good stir and let this mixture sit for 15 minutes 

• Meanwhile in another bowl add a tablespoon of flax seed powder

• Add 3 tablespoon of water to this and give it a good mix

• Leave this too for about 10-12 minutes. It will turn little slimy after resting

• Measure in 2 1/2 cups of whole wheat flour into a wide bowl

• Add 1/2 a cup of all-purpose flour and a teaspoon of salt to the wheat flour

• Spoon in 2-3 tablespoons of milk cream to the bowl. I use fresh malai / cream ... cream that floats on top of chilled cows milk after it has been boiled, cooled and refrigerated. If you dont have cream then you can use milk powder too. Sometimes I add both and adjust the proportions :)

• Pour the yeast mixture into the flour mix

• We have used 1/4 th cup of milk for proofing the yeast. Now pour the remaining milk into the flour mix half amount at a time

• Next add in the flax seed mix which is nothing but an egg subsitute

• Use your fingers to pull everything together. As needed add more milk and working it into a sticky mass. Yes it will be very sticky initially. Keep kneading till it form a ball-like mass

• Now lets work with this on a countertop and knead for about 10-12 minutes. Add couple of tablespoons of oil during kneading to avoid the from sticking to your hands

• Finally after thorough kneading, use the remaining half tablespoon oil to oil the dough properly and place it inside a well greased bowl

• Let this rest covered in a warm place for about 45 minutes to an hour or till the dough rises to double its volume

• Remove dough from the bowl and punch down the air gently

• Flatten out the dough and shape it into a rectangle

• Start folding the dough from one and fold down tightly. When you reach the end pinch the edges together to seal properly. Genlty shape the dough a little so that it looks like a log

• Place this loaf in a greased baking tin and keep it covered. Keep this covered in a warm place and let it rise again till it is double in volume

• Brush with milk very gently taking care not to deflate the dough

• Bake this in a 180 degrees preheated oven for about 30-35 minutes or till the top turns dark brown

• Remove from oven and let cool completely

• Once it has reached room temperature slice it. Wrap it in a plastic wrap to keep it fresh till use

• Make sandwiches or toasts and enjoy a healthy bread with your family

• Enjoy your slices bread filled with whole wheat goodness

Note:

• Kneading is very important so make sure you knead atleast for 10 minutes
• Let the dough rest and rise for about an hour in a warm place
• Dont overproof the dough else it will smell yeasty
• This dense will be a little heavier and denser and nuttier in taste than regulat white bread but dont worry that is how it is supposed to be