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Sunday, 22 January 2012 15:38 |
Home made breads have become a way of life for dinners and snacks. From bringing the ingredients together and looks at the beautiful rise and knowing that no preservatives or class action aditives go into the bread makes me feel I am feeding my family the purest!. I have been working with whole wheat breads and try my best to get the best recipe online. Working with whole wheat and getting the perfect taste to the palate that pleases many is a tough task I challenged myself. But this time I was able to please a crowd of 10 at home who simply loved the freshly baked bread from the oven! I hope you enjoy it too and will look forward to your feedback
As you bake this you might feel there is a lot of water, but dont fret, that sometimes gives in moistness inside and crispiness outside. Enjoy and dont feel bad if you dont get it right the first time. I used the Pillsbury Multigrain flour that you get in the Indian Stores for making Roti's (Indian Flat bread), but you can use the whole wheat flour as well.
Ingredients
6 cups multigrain flour or whole wheat flour
2 teaspoons salt
1/4 cup honey
2 1/2 tablespoons active dry yeast
1/2 cup chopped fresh rosemary
1/4 cup olive oil and more for coating and brushing
3 cups water
Method
In a large bowl, stir together the flour, salt, honey, yeast, and rosemary. Gradually add in the oil and water and knead well until all the ingredients are well combined. I use a KitchenAid mixer and it takes less than two minutes for me to get the ingredients together and mix it all up into a complete mass. Having said that your hands work well as well and you would build some good muscles.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Grease a large bowl with olive oil and place the dough in the bowl. Cover the bowl with a light fitting lid and let it rise in a warm place for two hours.
Sometimes I make the dough rise for two hours and then place the same bowl in the refrigerator to be baked for the next day. This kneaded dough will stay in the refrigerator for at least 5 days, so you could bake a small portion of bread for every single day of the week for dinner or a snack.
Preheat oven to 250 C. Punch dough down and place on floured baking sheet. Pat and spread into a 1/2 inch thick rectangle and make finger imprints over the bread. Brush the top with olive oil and you could optionalyl sprinkle with Parmesan cheese and mozzarella cheese or even ringed onions.
Bake in preheated oven for 15 minutes, or until golden brown and crusty. Serve warm.
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