Wholewheat Bread (called German House Bread - recipe courtesy my friend Elke) 600 gm (4 and 1/2 cup) floor (i used 2 cups multigrain, 2 cups AP floor, 1/2 cup mixed about equally oats+ground flaxseed+dalia) 10-11 gm active yeast (2 tsp, which is one packet usually) 1 tsp coriander (dhania) powder 1 tsp cumin (jeera) powder 1/2 tsp salt 4 tbsp sunflower oil 1 tbsp honey about 250-300 ml warm water Mix all the ingredients well (everything together) for about 6 minutes, till the dough holds together and is sort of shiny. Should be soft. Rest for one hour. Place the bowl inside a big polythene bag and tie it well for the dough to rise faster. Keep in a warm, draught-free area. A cool blast, as from an open door or window, could kill your bread :). Knead again for about 3 minutes. I used the mixer. Oil and flour the pan. Place the dough in the pan, pat it in place and let it rest for another hour, again inside a tightly-tied plastic bag. Will double in volume. Meanwhile heat the oven to 200 degree C, and put a wide low pan with about 200 ml or 1 cup of water in the oven on the bottom-most shelf. This is so the bread will stay moist. This pan will stay in the oven through the baking process. Make a cut across the top with a knife, in the centre along the long sides, not too deep, less than half cm. Sprinkle some flour, oats and/or seeds on top. Bake at 200 for one hour. My oven is very hot, so I baked at 190. Even that was too much, and the crust got slightly burnt. I left the bread in the oven and went out for about half an hour. Came back to the house smelling of bread needing to be rescued :), so please know your oven and watch the bread. Do not open the oven to check, just peep through the glass!
Posted on: Sat, 29 Mar 2014 15:32:44 +0000
Trending Topics
Recently Viewed Topics
© 2015