Honey Wheat Bread

Nowadays I have craziness for freshly baked bread, just like what will happen when fish is put in front of a cat, yes I will be excited even thinking of baking bread. I stopped buying bread from the store. I love the smell of freshly baked bread from the oven. It makes me intoxicated. After trying Rye bread and braided bread I got some confidence in baking bread. My hubby also agrees that homemade bread tastes better than the store bought one. 

We usually buy 100% whole wheat bread from store. However I am not confident in baking 100% whole wheat bread at home. So I am using 66% of whole wheat in my bread gradually I want to change to complete whole wheat bread that is my goal. For the time being I will stick with my ratio of whole wheat. I want to make the bread healthier by adding flaxseed meal and oat meal (That is an excuse to finish the flax seed meal sitting in my refrigerator). I used only quick oat meal. If you are using old fashioned rolled oats you need to soak it over night. Most of the times I will forget to soak them in the night. So I found out that using quick oats is easier. 

This bread is really good sandwich bread with touch of sweetness. Already I have made it 3 times, every time it came out perfect. It tastes great that you can even eat browned crust. You can make wonderful breakfast toast with them. Earlier I was afraid of yeast and not knowing how much kneading is important and end up hockey puck like bread. Now after trial and error I am able to make good bread. 

Here goes my no fail bread recipe, if you want, add more multigrain’s and seeds to make them more healthier version.

What you need

Whole Wheat flour: 2 cup (I used Atta flour)
Bread flour: 1 cup
Oil: ¼ cup (I used canola oil)
Salt: 1 ½ teaspoon
Yeast: 1 ¼ teaspoon
Sugar: ¼ teaspoon
Flax seed meal: 1/5 cup
Oat meal: ½ cup (I used quick oats)
Honey: 1/8 cup
Water: 1 ½ cup










How I made

In a small bowl add active dry yeast in 1/2 cup lukewarm water along with 1/4 teaspoon sugar. Keep aside for 10 minutes or until yeast gets foamy. I kept it for about 20 minutes.

In a large bowl, stir together the whole wheat flour, bread flour, flax seed meal, oat meal, salt, and the yeast. Keep aside 1 tablespoon of oat meal for sprinkling in the top of bread. Add the honey, oil, and water into the flour mixture. Mix everything until the dough forms a loose ball, adding an additional tablespoon of water or two if necessary to bring the dough together. Knead for 7-10 minutes. The dough should feel supple and pliable but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling to coat it all over. Cover and set aside.

Keep aside knead dough in slightly oiled vessel for doubling.

It took about 1hour and 36 minutes to double.

Transfer the dough into a lightly floured surface and spread into loaf and keep it in a lightly greased loaf pan. Press the loaf with oat meal. Cover with a proof cover or greased plastic wrap, and let the loaf rise for 45 minutes, or until they're quite puffy. By the end of second rising time preheat oven to 350 Fahrenheit. 

Bake them in a preheated 350°F oven for 50minutes, or until they’re well browned or registered an internal temperature of 200 to 210°F on an instant-read thermometer. 30 minutes into the baking time cover the loaf pan with aluminum foil to prevent the crust become harder. Remove them from the oven, and allow them to cool completely before serving.

Preparation time: Preparation time: 30 minutes for preparing dough,
Doubling time: 1.36minutes + 45 minutes for second rise
Baking time: 50 minutes
Yield: 1 loaf
Verdict: Yummy
Will you make it again: Yes

This bread is  going to
Yeast spotting event  hosted by Susan
It also going to bread mania hosted by Chaitra



Swathi