“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Thursday, 14 November 2013

100% Whole Wheat and Honey Bread

It is the fag end of autumn here. Trees and bushels are laden with flowers. Air is nippy and nights are cold. It feels nice and light to have a few slices of bread and hot soup for dinner.
A glimpse of Autumn in garden
My search for whole wheat bread ended at Cathy’s site. I finalized on whole wheat batter bread. It is a no knead bread made with bread machine. I always knead the dough with my hands, an activity I find very relaxing. After a rigorous kneading session, I realized that the dough was a little hard (perhaps due to honey). I added some more water and kneaded again. It took about 10 minutes for the dough to reach the desired softness and elasticity.

The bread needs only one rising. It has a lovely flavor of honey and hence, the name 100% Whole Wheat and Honey Bread.

It requires a lot of muscle power to knead the dough, but is worth giving a try. I have halved the ingredients.
This is how I made 100%Whole Wheat and Honey Bread-
100% Whole Wheat (Atta)  and Honey Bread
Ingredients
2 cups Whole Wheat Flour
3 tablespoons honey
2 ¼ teaspoon instant yeast
½ cup warm water
¼ cup milk
1 tablespoon olive oil
1 teaspoon salt
Method
Add instant yeast to warm water, cover for 15 minutes.
Whisk whole wheat flour and salt. Add olive oil, mix well.
Add honey and milk to water yeast mixture.
Knead dough with the above ingredients. While kneading the dough, add liquids gradually kneading well after addition. The dough will feel very hard initially; keep kneading for 10 minutes till it becomes smooth and supple. (You might require some more water than the quantity specified)
Grease one 7x3 inches loaf tin.
Roll the dough into a rectangle no wider than the loaf tin you are using.
Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 hour or till the loaf becomes double its size.
Bake in a pre heated oven at 190 degrees for 25-30 minutes or till the bread becomes brown and the bottom of the tin sounds hollow when tapped.
Remove from the oven and remove from the tin after 10 minutes.
Cool and slice it the next day.

Submitted for Yeastspotting



7 comments:

  1. Think of those muscles that you are developing Namita! ;). Seriously though this bread, as always, looks really scrumptious. We have been having very wintery weather here for about a week now and I had soup last night for my tea. I might have to rustle this loaf up and have it again :)

    ReplyDelete
  2. That loaf looks so perfectly shaped. I like the fact that you have added in honey in it and that it is 100% wholewheat! Yet another healthy bread treat to your family Namita! Lovely... Been a while since I baked... Hopefully something this weekend :)

    ReplyDelete
  3. So perfect . Will definitely make this and let you know.

    ReplyDelete
  4. This looks so amazing and to know that it is super healthy is such a bonus. Lovely texture and easy to follow recipe.

    ReplyDelete
  5. Looks so perfect... u are a great bread baker

    ReplyDelete
  6. Whenever i want to make bread, i know your blog is the only place to find the perfect receipe.. Never fails to bake the perfect bread..Thanks to you Namita for making it so simple and so good...

    ReplyDelete
  7. Hello Veronica,
    Thanks for your motivating words. I love baking breads and it becomes all the more special when my friends try out my recipe and write to me. How can i get in touch with you?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...