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