I was much inspired by my fellow bloggers Anita, Priya , Monisha, Asha by their culinary experiments in baking. I have been wanting to indulge in bread making for long time but never had the time and heart for it. I found that this is a perfect chance to learn bread making. I must thank Nandita for inspiring me in the new arena.
I just love the sweet smell of yeast and always walk real slow near the bakeries and now that I brought the yeasty smell into my kitchen, you would wonder where I slept last night. Ha Ha Ha!
Now to the bread, I got the recipe here and made little alterations.
Hodgson Mill active dry yeast – 1/2 packet ( dissolved in 1/4 cup warm water)
Olive oil- 1/8 cup
Honey- 1/8 cup
Nonfat dry milk- 1/8 cup
Salt- 3 pinches
Whole wheat flour- 1 cup
All purpose flour- 3/4 cup
Proof the yeast as said in the packet to test whether the yeast is active.
Combine all ingredients in bowl and mix until the dough pulls away from the sides of bowl. When dough starts to come together, turn out on a floured surface and knead 5 to 7 minutes or until dough is smooth. Transfer dough to a clean bowl, cover with a damp paper towel and let rise for about 60 minutes. It would have doubled in volume. Sprinkle flour on work surface. Lightly knead and shape the dough into a ball. Place it on a lightly greased cookie sheets. Cover loosely with greased plastic wrap and let it for a second rise, for about 30 to 45 minutes. Preheat oven to 350 degrees. Sprinkle sesame seeds (the original recipe called for wheat bran) on top. Bake bread 30 minutes. Let it cool completely before you slice it.
Lesson learnt: Don’t show your hurry in slicing. After all you waited for hours, so wait till it cool down completely.