Being a part of a healthy baking group is what started off my baking journey. Healthy baking offers a lot of scope for experimentation and I keep trying to come up with something new every time i decide to bake.
I always thought breads are just not for me and there is absolutely no way that i would ever bake one. But once you get your first loaf, there is no looking back. It is absolutely addictive. Home made , hand kneaded, warm fresh breads taste the best.
100% Whole Wheat Bread with Flaxmeal
Being a part of a healthy baking group is what started off my baking journey. Healthy baking offers a lot of scope for experimentation and I keep trying to come up with something new every time i decide to bake. I always thought breads are just not for me and there is absolutely no way that i would
For Flax eggs- Powder the flaxseeds and mix with the 4 tbsps of water. Beat well and set aside for 10-15 minutes. [ Till it turns viscous]
For yeast activation- Mix the yeast, sugar and warm water in a glass. Set aside for 10-15 minutes until the yeast gets frothy.
Sift the wholewheat flour and salt together.
In a large glass bowl beat 1 tbsp of sugar and curd together.
Add the flax egg preparation and 1/4 cup of warm water [set aside the remaining water for kneading] .
Mix in the frothy yeast. Whisk the mixture well.
Add the sifted flour and start bringing the dough together.
Add the remaining water [a little at a time] to knead the dough.
Cover and allow to rest for 10 minutes.
Add the olive oil and start to knead the dough until it turns smooth and pliable.
Cover the bowl with a damp cloth and keep it in a warm place until the dough doubles in size. [about 45 minutes to 1 hour]
Keep a greased and lined loaf tin ready. [This recipe yields a small loaf]
Punch down/ deflate the dough gently and knead for a minute or two.
Place the dough on a lightly floured surface and roll out into a rectangle [whose length is slightly less than that of the loaf tin]
Carefully fashion it into a loaf , seal the edges by pinching the dough together and place it in the prepared tin with the seam side down.
Cover the tin with the damp cloth and allow the dough to rest for the second rise. [about half an hour to 45 minutes]
Pre heat the oven at 180 degrees for 10 minutes. [ Do this around the time the bread dough has almost doubled]
Brush the top of the loaf with milk and bake in the preheated oven at 180 degrees for 40-45 minutes. [tent with aluminium foil in case the top starts browning faster]
Remove from the oven and transfer onto a wire rack. Brush the to with butter.
Allow it to cool completely before slicing.
Measure and keep the ingredients required for the flax eggs, for yeast activation and those for the dough separately. This will avoid any confusion and mix up.
Oven temperature and time may vary.
Though instant dry yeast can be directly added to the flour, I prefer activating it. You can follow the steps as it is, in case you use active dry yeast.
You can also use ready made flax meal [the same quantity as mentioned in the recipe] in place of flaxseeds . The final bread does not have the nutty flax seed flavour , in case you are worried about that.
Slice the loaf only after it cools completely [after about an hour or two]. This will give you neat slices.