There are a lot of NGOs in the hills that are doing a magnificent work in encouraging local farmers in the interior of the hills to grow the crops by the old conventional methods. The NGOs are buying their produce and marketing them. This gives the farmers their due and saves them from the rigmarole of selling their produce by physically getting their harvest to the mandi. Last week we bought water mill crushed Maize flour from the hills. The gritty texture of the flour makes it excellent for breads and biscuits.
Yesterday I made Whole Wheat and Maize Bread. I got back to my recipe of Multi grain bread and substituted some ingredients with a half cup of maize flour and prepared whole wheat sponge. The loaf was mildly sweet and soft. We had it for dinner with steamed vegetables and a slice with home made CherryPreserve in the end.
|Loaves before rising|
|Loaves after rising. Ready to be baked.|
WHOLE WHEAT AND MAIZE BREAD
Ingredients ( Gives two loaves)
Whole Wheat sponge
1 ¾ cup whole wheat flour (atta)
1 tablespoon honey
1 tablespoon sugar (we love our loaf a little sweet. Sugar can be omitted)
1 ¼ cup water
1 ¾ cup all purpose flour
½ cup maize flour (coarser the better)
2 ¼ teaspoon instant yeast
2 tablespoons milk powder
2 tablespoons canola oil (any neutral oil will do)
½ teaspoon salt
½ cup water (depending on requirement while kneading)
In a deep bowl, prepare the sponge by mixing wheat flour, honey, sugar and water. Mix well, cover and keep aside.
Sift together all purpose flour, maize flour and salt. Add oil, milk powder and yeast. Mix well.
Add whole wheat sponge and knead the dough. Knead for 6 to 8 minutes till smooth and soft. Add more water if the dough feels tight or dry.
Grease a bowl and keep the dough in it. Cover with a damp towel and keep it for 45 minutes to rise.
Remove from the bowl and knead for another 5 minutes.
Grease two loaf tins. (7.5 inches x 3.5 inches)
Divide the dough into two equal parts. Make four oblong rolls from each part. Place the rolls in the loaf tins. Cover and leave to rise for another 1 hour or till the rolls are doubled.
Bake in a pre heated oven at 200 degrees C for 30 to 35 minutes.
Remover from the loaf tins after 5 minutes. Cool in the rack.