This healthy loaf of bread has been baked with 100 % whole wheat flour. It has a nice golden color with a tinge of mahogany and boasts of its crisp crust and a tender crumb.
It is perfect for making Bruschetta, Garlic bread or you can simply enjoy it with butter/jam.
I have topped the dough with a mix of oats, barely flakes and flax seeds. It gave bread a delicious nutty flavor and increased the health quotient as well. You can knead them into the dough itself. This was a last minute thought, so it was not possible for me to it.
I have mentioned some tips for better understanding of bread-baking process. Please read the same prior to baking bread.
- 2 Cups Whole Wheat Flour
- 1 1/4 Tsp Active Dry yeast
- 1 Tsp Sugar
- 2 Tbsp Olive Oil
- 1/4 Tsp Salt
- 1/2 Tsp Oats
- 1/2 Tsp Barely Flakes
- 1 Tsp Flax Seeds
- Lukewarm Water (To Activate Yeast and Knead Dough )
- A Few Teaspoons of Milk (For Brushing)
- Loaf Tin (Dimension : 8″ * 4″ * 2″ )
- Dissolve sugar in lukewarm water and add yeast to it. Mix properly and keep it aside for activation. It will take around 10-15 minutes. You will see a layer of froth above water once it is activated.
- Transfer whole wheat flour, salt, olive oil and yeast mixture to a big and shallow bowl and knead a soft dough using lukewarm water.
- Grease another big bowl and transfer dough to it.
- Cover the bowl with a cling foil and keep at a warm place for the dough to double. It will take around 1.5 – 2 hours for the same.
- Remove dough from the bowl and punch it to remove gas bubbles formed by yeast during rising process.
- Now shape it into a loaf and transfer to a loaf tin. You can either line loaf tin with a parchment paper or simply grease it.
- Brush the top of dough with some milk and sprinkle oats, barely flakes and flax seeds. Gently press them as well.
- Now it is time for proofing i.e. allow the dough to rest for approximately an hour till it rises again.
- Bake at 210°C for 20-25 minutes in a preheated oven.
- Tap the bread to check if it sounds hollow. If not, bake for additional 6-8 minutes.
- Transfer loaf to a cooling rack. Cut the slices only when it is cooled down completely.
- Be careful with the temperature of water in which yeast is dissolved as hot water kills it.
- Standard time for kneading dough is 10-12 minutes. Be prepared to tackle wet and messy dough as kneading is very important for strengthening gluten.
- The area should be warm enough for the dough to rise. I keep the bowl of dough inside a preheated oven and put another bowl of warm water behind it to maintain moisture. I read it in a magazine and this really works.
- You can also keep it on a shelf inside a cupboard, with a bowl of warm water beside it.
- Time for dough to rise can vary, depending on the temperature of the place where it is kept. So do not be afraid if it does not double in 2 hours. Put it in a warmer place and give time to rise.
- Size of loaf tin also matters. If the loaf tin is too big, bread will be flatter.