whole wheat bread

Whole wheat bread

Whenever I bake this bread, it takes me back to my school days. I have already shared in one of my posts that our breakfast on Sundays used to be bread and vegetable stew. On Saturday evenings the whole area fills with the mesmerizing smell of freshly baked bread. In this whole wheat bread, I have given a fruity and nutty flavor by adding some raisins and flax seeds.

Ingredients

• Whole wheat flour – 500g
• Dry yeast – 1 ½ tsp.
• Sugar – 2tsp.
• Lukewarm water – 2tbsp.
• Lukewarm water (for kneading)-350- 400 ml
• Raisins – 2 tbsp,
• Flax seeds – 2tbsp.
• Oats for putting on top and a mixture of milk and oil on brushing on top of the bread.
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Method

• Grease a 9-inch x 5-inch loaf tin with oil. 

• Mix dry yeast and sugar in lukewarm water and keep it for fermenting for 15 minutes.

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• Take whole wheat flour in a big bowl and add the fermented yeast.

• Add 350 ml of lukewarm water and mix it quickly to get a slightly sticky dough. (add more water if needed)

• Slightly sprinkle a little extra flour on top of a wooden board, take out the dough and start kneading for at least 10 minutes.

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• Add raisins and flax seeds in between kneading, round it to get a smooth top and cover it with a damp cloth.

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• Keep the dough for proofing for 45 minutes. 

• Preheat the oven to 180 degrees Celsius.

• Take out the dough again on the wooden board and knead the dough and punch out the air, cover it with the damp cloth again and keep it for another 15 minutes.

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• Slightly powder the wooden board again with flour and roll it to a 12-inch x 6-inch rectangle.

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• Tuck both the bigger sides in and start rolling from the smaller sides and put it onto the greased pan.

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• Press it down to get a flat top and brush it with a mixture of oil and milk. Sprinkle the top with whole grain oats.

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• Keep it again for proofing by wrapping it with a cling film.

• Bake in the preheated oven for 20 to 25 minutes. Brush it with a table spoon of butter. Slice it after it cools down.

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