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Ingredients:
Whole Wheat Flour - 200 g.
All Purpose Flour - 200 g.
Active Dry Yeast - 1 tsp.
Honey - 3 Tbsp.
Salt - 1 tsp.
Lukewarm Water - 50 ml
Oil - 2 Tbsp.
Baking Soda - ½ tsp.
Butter Milk - 200 ml
Milk for milk wash - 1 Tbsp.
Melted Butter - 1 Tbsp. for glazing (optional)
Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.
3. Add the flours gradually to the prepared solution & knead the dough for about 10 minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.
4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.
6. Roll up the dough to form a log shape. Place the log shaped dough in a greased loaf pan(8"*3") with seam side facing down.
7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.
8. After the second rise, remove the cling film & bake in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious
Ingredients:
Whole Wheat Flour - 200 g.
All Purpose Flour - 200 g.
Active Dry Yeast - 1 tsp.
Honey - 3 Tbsp.
Salt - 1 tsp.
Lukewarm Water - 50 ml
Oil - 2 Tbsp.
Baking Soda - ½ tsp.
Butter Milk - 200 ml
Milk for milk wash - 1 Tbsp.
Melted Butter - 1 Tbsp. for glazing (optional)
Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.
3. Add the flours gradually to the prepared solution & knead the dough for about 10 minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.
4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.
6. Roll up the dough to form a log shape. Place the log shaped dough in a greased loaf pan(8"*3") with seam side facing down.
7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.
8. After the second rise, remove the cling film & bake in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious
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