If you love eating breads, whole-wheat ones are not the best in taste, but healthier! Of late we have been trying to eat healthy but of course being Indian, we cannot ignore carbs. They form an integral part of our diet, and I really love my carbs! And breads are pretty regular buy in the house.
Baking has always been like a therapy and I thought why not give breads a try. It’s been almost two years that we have been trying to eat healthy and we switched to whole-wheat bread. It took us sometime to develop the taste of this drier and so tastier version of white bread. But for the sake of health, we stuck to it. And so, when I was baking my own bread I tried experimenting with ingredients to make it ‘healthy and tasty’.
This recipe of mine is the easiest, tastiest and has always worked! So, I thought of sharing it with you guys J
This easy to make bread can go well as your tea snack and also tastes great just the way it is. You can make changes according to your taste and it only turns out to be better.
- 2 + 1/2 cups • Whole wheat flour atta
- 1/3 cup • All-purpose flour maida, optional
- 4 / 5 tbsp • Cane sugar / Honey
- 2 tbsp • Custard powder –** Use corn starch alternative to custard powder.
- ½ / 1 tbsp / tsp • Dry Active Yeast / Instant Yeast
- 1 tsp • Salt
- 4 tbsp • Oil I used olive oil but you can use unsalted butter or sunflower oil)
- 1 cup • Water
- 2 tbsp • Pineapple roughly chopped **Make sure the fruit you choose is sweet else it will make the bread taste bad.
- 2 tbsp • Cherries roughly chopped
- 1 tbsp • Mixture of cashew and almonds chopped.
- If you are using dry active yeast – Warm the water , add a pinch of sugar and stir. Add the dry active yeast and stir well. Keep aside while you prepare the rest. The resting time should be atleast 10 minutes. If the yeast proofs then it will froth, and if it does not you have to throw the mixture and start all over again with the proofing.
- In a big bowl sieve both the flours and the custard powder/corn flour.
- Add the fruits, salt, sugar, oil and knead into a smooth dough with the proofed water. ** If you are using instant yeast add you yeast now and the warm water to knead into a smooth dough.
- You may use a little more water if the dough looks dry.
- Grease the though with some oil so that it does not dry out and let is stay in the same bowl.
- Cover the bowl with a cling film or kitchen towel and let the dough rest and rise for 3 hours.
- After 3 hours take the dough out and punch and knead lightly.
- Grease and line 9*4 inch loaf tin.
- Put the dough in the tin and shape the dough like a loaf.
- Cover the tin and keep it aside for more 45 minutes, it will rise some more.
- While the dough is getting ready in the tin, pre-heat the oven.
- After 45 minutes of resting the dough bake it at 180*C for 45 – 50 minutes.
- Remove when still hot and let the load cool on a wired rack.
- Can be stored for a week.
And here are some tips for you –
Before adding the fruits I dehydrated the fruits in the oven, so that the fresh fruit don’t leave excess water during proofing.And for the option of fruits – You can go crazy with your choices!Any fruits, tutti fruitti, candied fruits, berries, dry fruits, nuts, seeds like sunflower/sesame/pumpkin or just healthy flax seeds.
When breaking a bread I don’t like the surface getting too dark and dry so I cover it after 30 minutes and continue baking.
If you cannot do the whole process on the same day, the dough can be stored in the refrigerator to be baked the next day. But make sure the tin resting time is not more than 8 hours.
If you do not have oven, you can use the convection mode in a microwave and follow the same temperature and baking time. • To check if the bread is done – tap the top of the bread and if its done it will make a hollow sound.