This is the first time i baked a whole wheat bread.I almost gave up when the dough was more sticky than expected and i think i used more dough than recommended in the recipe...but the end result was beautiful.Perfect soft bread with nice light texture.This recipe is from my first baking book Bread Bonanza by Sangeeta Gupta.I have tried many recipes from that book like Cinnamon rolls , Challah bread ,Sweet Breads,Garlic Knots etc.Will post the recipes soon.
Coming to this Recipe i have used whole wheat stone ground ata which i use to make chapathis.
Ingredients:makes 2 loaves
2 cups warm water (40-45 degree C)
1Tb spoon active dry yeast
Pinch of sugar
1/2 cup Honey
1/4 cup vegetable or olive oil
1 Large egg
1/2 cup non fat milk powder
1/2 cup dried potato flakes
1 1/2 cups whole wheat flour(stone ground preferable)
23/4-31/4 cups Bread Flour (i used all purpose flour)
Melted butter or beaten egg for Brushing (optional)
Sesame for sprinkling (optional)
Step 1:mixing the dough:
Assemble the ingredients carefully.
In a bowl take 1/2 cup warm water.Sprinkle Yeast and sugar over the surface.Stir to dissolve and let it stand for about 10 mins,until foamy.
Combine remaining water,honey,oil,salt,egg,dry milk powder,potato flakes and whole wheat flourin a large bowl.
Beat vigorously with a Whisk for about a minute.
Add yeast mixture and 1/2 cup APF.Beat Vigourously for another minute until dough is smooth.
Switch to wooden spoon,when dough starts sticking to the whisk.
Then add remaining flour little amount at a time,until soft,shaggy dough,that just clears the sides of the bowl,is formed.
Step 2: Kneading:
Turn out the dough on a lightly floured work surface.Knead until firm yet springy .About 3-4 mins dusting with flour only 1 Tb spoon at a time,just to prevent dough from sticking to your hands and work surface.
At this stage dough will be very smooth,yet retain a definite soft,sticky quality,never stiff.
Step 3: Rising:
Place dough in a greased container,grease top and cover loosely with a plastic wrap.
The dough should rise to double in volume at room temprature in 11/2 - 2 hours.
Step 4: Shaping the dough and final Rise:
Lightly grease the bottom and sides of the loaf pan.Deflate the dough.You can use little extra dough during shaping.
Divide the dough into 2 equal portions.Shape the dough into a cylinder about the same length of your pan.It should be only 2/3rd full.Cover lightly with plastic wrap.Let rise again at room temperature until dough is fully double in bulk and about 1 inch over the rim of the pan in about 45 mins to 1 hour.
Pre Heat oven at 175 C (160C If using glass pan).
Gently brush top with melted butter or beaten egg.Sprinkle sesame seeds.Place both pans in centre of rack with plenty of space around each of them to allow proper heat circulation.It is during the first 15 mins of baking when the dough reaches its maximum height.
Bake for 30-35 minutes or until loaves are deep brown in colour,sides have slightly shrunk away from pan,and bread sounds hollow when tapped with your finger.
Note:Since i own a Microwave Convection Oven i do not know what it is to bake in a regular convection ovens.You may Bake this bread in the lower rack according to the recipe.
This is not a recipe for first time bread bakers.I will post a few easier ones to start with.But if you still have doubts then please feel free to mail me with your doubts.