Thursday, 16 February 2017

Soft 100% WHOLE WHEAT Bread

                 For busy mommies bread is always a saver and if they are whole wheat then double blessing as its healthy and wholesome

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       I wanted a fluffy and soft bread with minimum handy ingredients.And I found one recipe online . But that used a little too much of yeast for our liking. But the bread was really soft and tasty. Home made breads always tastes much much better than store bought ones even though it's texture won't be that same. So I searched again to find a way to reduce the yeast but still keep the bread soft. Finally my search ended up in a different bread baking method  known as Water Roux our Thanzong method. Here we make a cooked paste of flour and add it to the dough to make it softer. If need more simplification its as simple as the 'Kappi Kachal '  we keralites do for their for Palappam. The texture of this bread reminded of the unsliced breads we used to buy from bakeries in Kerala which we used to call Rotis. Especially it reminds me of my grandmother who loved these Rotis and used to have them with tea.
   
                     To my blessings I could find an online blog also which will help you to change of your bread recipes to water roux method. Here is the link https://simplyafoodblog.wordpress.com/2012/11/05/revealing-the-ultimate-secret-to-softer-fluffier-bread-that-stays-fresh-for-days-part-1-my-universal-tangzhong-converting-formula/.I used this conversion method to convert my bread recipe.I am praying another link too which Will help to understand the tangzhong method. Here is thelinkhttp://www.thefreshloaf.com/node/16753/what-water-roux.


RECIPE

INGREDIENTS

For water roux

1.Water -  1 and 1/4 cup
2.Whole wheat Flour - 1/4 cup

For bread dough .(for 3 loaves)

1.WW flour- 7 1/4 cups
2.Water - 1 and 3/4 cup
3.vegetables oil - 1/3 cup
4.Honey- 1/3 cups+ 1 tablespoons
5.Instant yeast- 1 tablespoon
6.Salt - 1/2 tablespoons

METHOD

Preparing Water Roux

1.Take a small pan and cook 1/4 cup WWF in 1 1/4 cup water until its cooked in to a thick paste in low flame.Be care ful not to burn it and keep on stirring to avoid burning.
2.Allow it cool.

Preparing Bread dough

1.Mix 1/2 cup warm water,1 tbsp instant yeast,1 tbsp honey and allow it to stand for 10- 15 minutes.
2.Mix 11/4 cup water,11/4 cup WWF ,1/2 tabsp salt,1/3 cup Honey,1/3 cup oil,and cooled roux and yeast starter .Combine well either using  a mixer  fitted with mixing hooks or hand .
3.Now  add remaining flour slowly in to the above mixture and change to dough hook if using a mixer or knead with hands until all the flour is used up and keep kneading for 8 to 10 minutes in a mixer or 15 to 20 minutes by hand.

4.Flour  or oil a working surface and pop the dough in to the surface and knead a few minutes  and divide the dough in to three equal halves ,shape the log and place them in greased loaf pans.

5.Preheat the oven to 100 degrees .keep the loaf pans inside and switch off the oven and keep the pan inside for 20 to 30 minutes
For a quick rise.Then take them out.

6.Preheat the oven to 180 degrees and bake the bread for 25 to 30 minutes.

7.Take the bread out when the top is brown or when tapped on the bottom produces a hollow sound or an instant read food thermometer read 190 degrees Fahrenheit. brush the top with butter and cool and slice them.

Note: I usually freeze the left over bread after slicing and reheat by microwaving for few seconds.The bread isalways kept inside hot oven for a quick rise to reduce the rising time.if you want  can try normal rising and two rise method also ,which may result in better texture.I haven't tried but would like to do in future.




Happy Baking..




Thursday, 2 February 2017

No knead 100% WHOLE WHEAT BREAD.



Home made breads always tastes much better than store bought ones.These breads are not only tasty but healthier than them too.But getting the perfect texture especially with 100% whole wheat bread is little difficult  and the perfect kneading and the two rising too needed for a good bread.But this one is a quite easier one regarding this as this is a no knead one rise bread.I adapted it from kingarthurflour.com.I always find it quite difficult to get a perfect texture for 100% whole wheat breads especially with less yeast but this one is having only 2 teaspoon yeast and have a good texture too .And the no knead ones are considered to be the best for a beginner in bread baking so I give it a go and it came out fine.In our home only healthy bakes and cent percent whole wheat ones are only welcomed so this one is a go to recipe.I have tried few kneaded ones too but this one really worked good regarding a better texture for me as a beginner in bread baking.Orange juice here helps to reduce the nutty flavour of whole wheat so its better not to avoid it.

INGREDIENTS

1 cup lukewarm water
1/4 cup Orange juice
1/4 cup Vegetable oil
3 tablespoons  sugar/molasses
2 teaspoon instant yeast
1/4 cup milk powder
11/4 teaspoon salt
3 cups whole wheat flour


METHOD

1. Grease an 81/2 "x 41/2 inch loaf pan and grease it with oil thoroughly as the dough will be very sticky.

2. Combine all ingredients together in a large bowl.Beat the mixture vigorously for 3 minutes with an electric beater.you will get a very sticky dough which will neither be pourable nor kneadable.Scoop it in to the prepared pan.

3. Cover the pan with a lightly greased plastic wrap and let it rise for 60 or 90 minutes.it should just rise to the rim of the pan.while the dough is rising preheat the oven to 180 degrees Celsius.

4. Uncover the bread and bake it for about40 to  45 minutes.Tent or cover it with aluminum foil after 20 minutes.The bread is done when the top is golden brown and when tapped on the bottom a hollow sound can be heard.Another exact way is an instant read thermometer will read190° F - 195°F.when inserted in to the center.

5. Remove it from oven as its done and remove to a rack after 5 minutes and brush the top with butter to keep the crust soft.Cool completely before cutting.