Good morning!
Whole wheat & semolina bread are soft, healthy perfect for breakfast time. You can store this bread in refrigerator for 3-4 days and in freezer for 6-7 days.
* Use chirori rava / Bombay rava for bread recipe. If you are using normal rava / sooji just pulse it in mixer so that you get a fine texture.
* To get brown crust on bread you need to brush milk + honey.
* Sieve whole wheat flour for 6-7 times. This is time taking process but your cake / bread will be soft, airy, light in texture.
Ingredients:
Whole wheat flour - 1 cup (120 gms)
Semolina - 1 cup (165 gms) approx.
Honey - 1 tablespoon
Instant active dry yeast - 3/4 tsp
Milk + water - 1.5 cups
Salt - 1 tsp
Oil - 1 tablespoon
Honey + Milk - 2 tsp (for brushing bread)
Butter - 1 tsp
Method:
# Mix whole wheat flour, semolina, yeast, honey, salt. Make a well add water+ milk. Knead the dough. You can sprinkle water if required. Stretch and fold the dough. Knead for 10-12 minutes. (until you get a soft, elastic, stretchy texture)
# Apply oil in bowl place your bread dough apply oil cover and proof for 45 minutes to I hr.
# Once dough doubles in size...punch down remove excess air and knead for 2 minutes. Wet you hand then stretch the dough.
# Roll the dough to rectangular shape and fold it tight. Pinch the ends well. Give a log shape.
# Grease your bread tin with oil / butter.
# Place your bread dough in tin cover it. Let it rest for 20 - 25 minutes. (2nd proofing) Bread tin size 7×3.
# Preheat your microwave convection mode / oven @ 180'c for 10 minutes. (just before the dough reaches the trim of the pan)
# Once dough reaches the brim of the pan brush milk + honey mixture.
# Bake @ 180'c for 25-30 minutes.
# Once bread is baked apply butter and allow it to cool.
# Demould after 10 minutes. Let it cool completely on wire rack.
Slice your bread after 2-3 hrs.
Do try and provide your comments.
Thank you!
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