Here is a simple bread recipe, made out of whole wheat flour, and spiked with the classic Indian coriander and mint chutney. If you're not a fan of it, you may skip it. I have used the amazing Tangzhong technique for this, which is nothing but adding a pre-gelatinized flour to the dough, which ultimately leads to a soft bread, which also stays fresh longer.
Hope you enjoy it!
Ingredients for Tangzhong : -
Whole Wheat Flour - 20 gm
Milk - 60 gm
Water - 27gm
Ingredients for the actual Bread : -
Water - 227 gm
Milk - 28 gm
Yeast - 2 1/2 tsp
Whole Wheat Flour - 397 gm
Salt - 8 gm
Honey - 85 gm
Vegetable Oil - 50 gm
A 9x4 inch loaf pan.
Some butter or oil for greasing.
Step 1 : Making the Tangzhong - Put the ingredients for Tangzhong in a pan and mix it, nicely so that everything is incorporated, and then put the pan on a medium flame. Slowly the mix becomes a slurry and then paste(like halva). At this stage stop, and get it off the heat, and transfer it in a bowl and let it cool. The hole process shouldn't take more than 2-3 minutes.
Step 2 : Making the bread - Mix water and milk, and heat it to 95 F, then add in the yeast, and let it sit for 10 minutes. Then in a large mixing bowl, add in the wheat flour, salt, and mix it lightly. Then add in the honey, and mix it.
Step 3 : Once the 10 minutes are over, then stream in the milk-water-yeast mixture.
Step 4 : A shaggy dough would be formed, and now you would add the cooled down Tangzhong mix.
Step 5 : A shaggy yet combined dough would be formed, in about 2-3 minutes.
Step 6 : Then add in the oil, and mix for 2-3 minutes, and then let this dough rest for 20 minutes.
Step 7 : After 20 minutes of rest, once you start kneading the dough again, it will knead nicely into a smooth, a little sticky dough. This should take 5-7 minutes on low speed. If kneading by hands, then keep kneading it for about 10 minutes.
Step 8 : Then put this dough in a greased bowl, and let it rest for about 2 hours.
Step 9 : After 2 hours, the dough would have risen about twice it's size. Then dump this dough onto a floured surface, and roll it out into a 12x15 inch rectangle.
Step 10 : Now spread the chutney on this, and sprinkle some chili flakes on it, and start rolling the dough on it's longer edge.
Step 11 : Now cut the dough into several parts like so, and arrange it in a prepared loaf tin, that is lined with butter.
Step 12 : Let this rise at room temperature for 1 hour, and it would have puffed up by then. After about 45 minutes, preheat your oven to 350 F.
Step 13 : After an hour, bake this at 350F for 40 minutes, and it's done! Rub some butter on it and serve it with some hot tea!!
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