“A crust of bread and a corner to sleep in. A minute to smile and an hour to weep in.
A pint of joy to a peck of trouble, And never a laugh but the moans come double.
And that is life.”
Paul Laurence Dunbar
This post is part of the monthly link up party Our Growing Edge.
This event aims to connect food bloggers and inspire us to try new things.
This month is hosted by Marija from Palachinka.
[print_this]Recipe: 100% Whole Wheat Bread 
Summary: Couldn’t ask for anything more in a whole grain bread.This was my first 100% whole wheat bread experiment and I had my fingers crossed. Nice moist crumb, airy bread and great aroma. We loved it. Loved it with butter too. Nothing like fresh warm bread and butter. Yield: 2 small loaves to serve 8.
Prep Time: 10 minutes
Total Time: 1 hour
Ingredients:
- 400g whole wheat flour {aata}
- 2 tsp active dry yeast
- 265ml lukewarm water
- 100g top of the milk cream {malai}
- 1t minced garlic {4-5 cloves}
- 1t red chili flakes
- 2t dried herbs
- 1 1/2 t salt
- Topping
- 1 tsp whole wheat flour to sprinkle on top
Method:
- In the bowl of a standing mixer and add all the ingredients in the order mentioned.
- Mix briefly, then knead for approx 3 minutes. This should result in a smooth yet sticky,stringy dough.
- Turn the dough into an oiled bowl, turned over with damp hands to coat with oil.
- Cover with cling wrap and leave in a warm place for about an hour to double.
- Preheat the oven to 250C. Line a baking sheet with parchment paper.
- Turn dough onto parchment paper and shape into loaf with damp hands. I tried to give it a few rolls as well. Sprinkle over with a little whole wheat flour and leave to rise for 20 minutes while the oven preheats.
- Pop into a hot oven, reduce the temperature to 200C and bake for 35-45 minutes until cracked on top and hollow to sound when tapped underneath.
- Remove to a cooling rack. Serve warm or at room temperature.
- Note: My oven uses only the bottom element for baking. Please keep an eye if your oven uses both the top and bottom elements so that the top doesn’t burn. I made 2 loaves {2/3rd dough first time to get a long loaf, and 1/3rd the second time for a round small loaf. You can slash the top with a fine bladed knife before you pop it into the oven if you like.
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