HOME MADE WHOLE WHEAT BREAD (HI FIBRE)
This bread may sound very difficult to make......but once you do it a couple of time the methodology becomes clearer and you will understand why I have not given absolute measurements......as personally I do not need to measure my ingredients when i make
things regularly. My quantities would roughly make 3 loaves. I use glass pyrex dishes to bake and you do need a regular oven. Two of the dishes are regular loaf shaped and one is a boat shaped dish. I bake three loaves at a time and they last me a week. The loaves need to be refrigerated in large tupperware boxes the minute they are cool. They will not slice well when just baked. You need to let them be overnight in the fridge and then they slice beautifully, giving you wafer thin slices.
Grease the glass dishes generously with oil and and coat generously with flour. This will ensure that your bread does not burn.
You will need fresh yeast to bake. To bake the 3 loaves as mentioned above you will need
1/3 of the yeast quantity. The yeast can be typically bought in a slab the size of 500 gms butter.
1 kg whole wheat flour
300/400 gms flour (maida)
1/2 cup oats
1 big tablespoon flax seeds
2 teaspoons sesame seeds
a little rosemary
2 grated carrots
1 bunch parsley chopped
olive oil or any other oil
salt
1/2 litre milk
3 teaspoons sugar
1/3 packet of fresh yeast (explained above)
Heat the milk with the sugar . Put off the fire and add water to the milk (about 3 full big glasses)
Pour some oil and add the yeast. Leave to rise.
Take a big wide vessel and mix all the above ingredients. Pour in the yeast mixture and knead with your hands till you have a firm dough. Divide the dough into 3 and knead each part separately. Use more flour if required. Keep lubricating your hands with a small quantity of oil and shape the dough according to the size of your baking dish. Flatten evenly and score a design on the surfacfe using a knife or spoon or fork. Each will give a different design.
Next take a little hot milk , a little oil and cinammon powder and brush the surface of the loaf with this. Hot milk is important as it will continue the process of rising.
Light the oven on full heat. By now the loaves will have risen so put them in the oven.
After about 20 minutes turn them around and lower the heat. Continue baking till you notice that the bread is a nice golden brown.
This bread may sound very difficult to make......but once you do it a couple of time the methodology becomes clearer and you will understand why I have not given absolute measurements......as personally I do not need to measure my ingredients when i make
things regularly. My quantities would roughly make 3 loaves. I use glass pyrex dishes to bake and you do need a regular oven. Two of the dishes are regular loaf shaped and one is a boat shaped dish. I bake three loaves at a time and they last me a week. The loaves need to be refrigerated in large tupperware boxes the minute they are cool. They will not slice well when just baked. You need to let them be overnight in the fridge and then they slice beautifully, giving you wafer thin slices.
Grease the glass dishes generously with oil and and coat generously with flour. This will ensure that your bread does not burn.
You will need fresh yeast to bake. To bake the 3 loaves as mentioned above you will need
1/3 of the yeast quantity. The yeast can be typically bought in a slab the size of 500 gms butter.
1 kg whole wheat flour
300/400 gms flour (maida)
1/2 cup oats
1 big tablespoon flax seeds
2 teaspoons sesame seeds
a little rosemary
2 grated carrots
1 bunch parsley chopped
olive oil or any other oil
salt
1/2 litre milk
3 teaspoons sugar
1/3 packet of fresh yeast (explained above)
Heat the milk with the sugar . Put off the fire and add water to the milk (about 3 full big glasses)
Pour some oil and add the yeast. Leave to rise.
Take a big wide vessel and mix all the above ingredients. Pour in the yeast mixture and knead with your hands till you have a firm dough. Divide the dough into 3 and knead each part separately. Use more flour if required. Keep lubricating your hands with a small quantity of oil and shape the dough according to the size of your baking dish. Flatten evenly and score a design on the surfacfe using a knife or spoon or fork. Each will give a different design.
Next take a little hot milk , a little oil and cinammon powder and brush the surface of the loaf with this. Hot milk is important as it will continue the process of rising.
Light the oven on full heat. By now the loaves will have risen so put them in the oven.
After about 20 minutes turn them around and lower the heat. Continue baking till you notice that the bread is a nice golden brown.
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