For the last day of the edition under Tame the Yeast, I have tried the other bread suggested by Mir
. It was whole wheat milk bread. Even though it was clear that I was going to bake this, things have been little hectic at home front, and I wasn’t sure how I was going to manage it. I had done only one side dish with the No Knead Bread and for the third day I had to bake this bread, I had no other option. I hoped I will be able to make it and knead the bread.
The story is quite complicated to share, rest be said instead of an hour rise, it was left unattended for more than an hour, same happened with the second rise as well. Only at the last moment I realized that my baking tin was little big for the dough. I finally put it back to bake and checked it after an hour or so. It had that lovely brown top, which never happens to my breads. However since the pan was too big, it didn’t rise as expected.
I couldn’t click the final pictures and Peddu was refusing to eat, saying he wanted the bread. So asked Konda to plate as she likes and click it. She was super excited and both she and Amma ended up removing one part of it thinking it should be that way and also it came out. Anyway they liked the bread and the texture was good, though little more dense.
I did feel the yeast smell, but then others didn’t get so it’s the baker’s problem I guess. Needless to say I will be trying this in better mind frame soon.
Proofing the Yeast
Making the bread dough
Shaping the bread
Whole Wheat Bread
Yield: 1 loaf
All purpose flour / Maida – 1 cup
Chappati flour / Indian whole wheat flour – 1 1/4 – 1 1/2 cups
Dry active yeast – 2 1/2 tsps
Salt – 1/2 tsp
Milk – 3/4 cup
Water – 1/4 cup
Butter – 1/4 cup
Honey – 1 tbsp
Butter, melted – 1 tbsp for brushing
How to make the Whole Wheat Milk Bread:
For yeast proofing
Heat milk, water, honey and butter until butter melts. Transfer to a bowl and cool. (Mir suggests up to a temperature of approx. 48 C).
Add yeast and give it a quick stir. Leave for 10 minutes until yeast is foamy.
For making the bread dough:
In a large bowl, combine all purpose flour, salt and 1/2 cup of the wheat flour. Mix with a wooden spoon.
By hand, knead in the rest of the flour a little at a time until you have a soft and elastic dough, about 10 minutes.
Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise for 1 hour, until doubled in size.
Lightly brush a loaf pan with butter.
Punch out air. Divide dough in two halves.
On a lightly floured board, roll each half into a rectangle, about 10”x7”.
Starting at the narrow end, roll up rectangle.
Place seam side down in the prepared loaf pan. Place the two rolls side by side in the loaf pan.
Cover with a kitchen towel and leave to rise another 40 minutes, until doubled in size.
Preheat oven to 375 F / 190 C. Bake for 30-40 minutes, until the loaf sounds hollow when tapped. Brush melted butter over the top of the loaf.
Remove from pan. Cool completely before slicing.
These are Mir’s notes, I didn’t want to miss out anything. Even I normally leave my yeasted bakes in the oven for want of a better place..:)
If yeast does not foam, then yeast is dead and you will need to try again with a new package of yeast.
I usually leave my dough inside the oven to rise, with the oven being off.
Due to the lower protein content of Indian flours, it may take a little longer to rise using maida.
Use full fat milk. The fats in the butter and milk will help the dough rise.
Quantities of flour and rising time will vary slightly due to humidity and other environmental factors.
Add the last bit of flour a little at a time, just enough to yield a soft and elastic dough, but not sticky dough.
Use standard loaf size pan of 8.5×4.5 or 9×5. 8.5” pan will yield you a loaf with more height.
has done this so beautifully! Pavani
had compared both in US and India, you must check it out for sure.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43