Whole Wheat Bread
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Let's face it...Breads have become a staple nowadays..Be it breakfast time or easy snacks for kids.
But fact also is that mass produced eatables have a number of preservatives, chemicals and what not.
This raises a question on to their health quotient.
Whereas, with all home made things we are assured of freshness, hygiene, health.
This bread was a challenge for me as I used to be very intimidated by the whole process.
This one was my first success in whole wheat breads and I sure am proud of it....!!
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Ingredients
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Instructions
- From the total water, take 1/4 cup of water and the sugar and heat it for 5 - 7 seconds so that it becomes lukewarm. The sugar will dissolve a bit. Add the yeast and keep aside for 10 minutes, without disturbing.
- After the yeast froths, in a deep bowl, take all the ingredients and add the yeast. Start kneading the dough for about 12-15 minutes.
- When the dough comes together, do the window pane test. Take a small ball and stretch it against the light. If you see, clear cobweb then the dough is ready. Keep this bowl ,covered with a lid in some kitchen cabinet without disturbing.
- Depending on the weather, it will double up in 1 to 1.5 hours. Punch it gently and remove from bowl. Put it seam down in a greased bread rectangular pan.
- The dough should be about half the tins height for it will rise again. Keep it in some closed cabinet or corner undisturbed for about 1 hour till the dough crosses the rim of the pan.
- As you see the dough rising, start the preheating of the oven. Preheat at 220 degrees for 10 minutes. Brush the top of the batter very gently with melted butter or milk using a pastry brush
- Place tin carefully in the oven so as not to deflate the batter. The bread will be baked in 30-35 minutes. Remove from the pan after 10 minutes. Wrap it up in a towel so that it retains moisture.
Notes
Slice it the next day to get even firm slices.
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