The perfect Whole Wheat bread Loaf

Finally!! A perfect whole-wheat quick rise bread! Joy!

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I have been experimenting a lot with whole wheat breads and got good results only with the long fermentation process like this 100% whole wheat no-knead bread, whole wheat boule and paninis, or with biga like the Baguettes and herbed loaf,  but was not happy with the results I got with quick-rise loaves. They were far too dense for my taste and the boys refused to touch it.

I am a big fan of ‘The Kitchn’ and often refer to the blog for ideas and great tips. I was very happy with this half and half loaf I baked using the recipe from here. This is a very versatile recipe and allows you to go from fully APF to fully whole wheat. I go for the half and half as suggested and am very happy with the results. The honey gives it a beautiful earthy flavour.
Here is a step-by-step pictorial to help bake this wonderful loaf!

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This recipe makes one 9×5 loaf

Aata/Whole wheat flour- 1 cup+6 tbsp
Maida/All purpose flour- 1 cup+6 tbsp
Instant yeast ¾ tsp or Active dry yeast 1 tsp
Warm water- ½ cup + sugar  1 tsp (to prove the yeast)
Honey- 2 Tbsp
Milk- ½ cup (Add more warm milk or water as required to knead the dough)
Oil-1 tbsp
Salt- 1 tsp

Warm the water and add the sugar and yeast to prove it. Leave to bloom for 12-15 minutes till the mixture froths well.

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Add milk, honey and oil to the yeast mixture.

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Add 1 cup of Maida/all purpose flour and salt to this mixture and mix with a wooden spoon/ladle.
Stir to form rough/shaggy dough.

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Leave covered for 20 minutes so that the dough absorbs the liquid.
Add the remaining flours and knead for 10 minutes adding more water if required for kneading.
The dough is done when it
–  is smooth and slightly tacky (sticky)
–  forms a ball without sagging
–  springs back when pocked

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Transfer the dough to an oiled bowl and leave covered for 1 ½ to 2 hours till the dough doubles (This is the first prove)

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Deflate the dough gently  and allow to rest for ten minutes.
Shape the dough and transfer to greased bread loaf tin. The surface of the loaf should be stretched taut.

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Let rise again till the loaf domes over the edge of the pan. This takes about 30-40 minutes.

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Preheat the oven at 200C for ten minutes,
Slash the top of the loaf with a serrated knife and bake at 185C for 30-35 minutes till the top is nicely browned and the bottom sounds hollow to tap.

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A slice topped with clotted cream is heavenly!

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This toasts well and is great with soup too.