Whole Wheat Cumin Bread

Hi.

I have finally started to try my bookmarked recipes and I am starting from the oldest. This bread I had bookmarked from Shilpa’s site and I was particularly attracted to this preparation as she mentioned that it has the flavour of Parle’s cumin biscuits which were my favorite during childhood.

I revisited this preparation several times but my fear for yeast never encouraged to me to try it. But now after overcoming  my fear for the yeast I had to bake this. I made some minor changes to the original recipe and to my delight the bread turned out beautifully. My aim was to have a soft crust unlike the crunchy crust in the original recipe which I thought I managed well. I was particularly inclined to try this as it had whole wheat in it making it a much healthier choice. The bread is nicely soft and my kids liked it lightly toasted with some butter. I would have preferred the aroma of cumin to be a bit more stronger, which I would definitely try the next time.

The over all preparation of this bread is quite simple and  for some one who is attempting bread the very first time, this is just apt.

Ingredients

1 cup whole wheat flour

2 cups APF

2-1/4 tsp active dry yeast

1 –1/4 cups water

a few tsp milk

1 tsp sugar

1 tsp salt

1 tbsp butter

2 tbsp  olive oil

1 tsp roasted cumin (I would add more next time)

Method

In luke warm water add sugar and then the yeast and proof it. To understand the details of bread baking check here.

In the food processor jar mix the APF, whole wheat flour,  pounded roasted cumin, salt and butter. Now  add the yeast gradually and knead a soft dough. 

Remove on the platform and knead using oil for  another 5 mins. The dough may feel sticky, but that the right texture.

Grease a bowl and place the dough in it to rise. In about 45 mins it doubles in volume.

Punch down and deflate the dough and shape it again. Keep it on a greased baking plate and let it have a second rise. This takes about 20 mins.

Apply  a milk wash. In a 220C preheated oven bake it for  15-20 mins till it golden brown colour on the top crust. I avoided a deep golden color as I prefer my outer crust a little more soft.

Cool on a cooling rack and then cut and serve.

 

Sending this to Priya and Aipi’s Bookmarked recipes every Tuesday

and this bread is Yeast Spotted.

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