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Friday, December 25, 2015

Whole Wheat Milk Bread

This yeast based bread was suggested by Mireille for one of the blogging marathon events last year. I had baked it then but couldn't post it somehow and this was lying in my drafts for more than a year now. The recipe is a simple and straight forward one and yields a bread good for toast / sandwich.

3/4 cup milk
1/4 cup butter
1 tbsp. honey
2 & 1/2 tsp. active dry yeast
1/2 tsp salt
1 cup all purpose flour
1&1/4 to 1&1/2 cups whole wheat flour (I had to use 1.5 cups + few extra tbsp. flour)
1/4 cup water
1 tbsp melted butter

* Heat milk, butter and honey in a sauce pan just until butter melts. (If using not pasteurized milk, you can use boiled and cooled milk or can bring the mixture to a boil.) Bring the mixture to luke warm temperature. Add yeast, stir and set aside for about 10 minutes, until the mixture turns frothy.
* Combine flours, salt and yeast mixture in a mixing bowl. Knead into a smooth elastic dough, about 10 minutes. If the mixture is sticky, grease your palms while kneading.
* Place the dough in a greased bowl, cover and set aside in a warm place until the dough doubles in size, about an hour or more.
* Grease a 8.5"x4.5" loaf pan with cooking spray or butter.
* Transfer the dough onto the work surface and lightly punch it down and divide into 2 halves. On a lightly floured surface, roll the dough out into a 10"x7" rectangle. 
* Starting from the narrow end, roll the dough into a tight log. Place the log seam side down in the prepared loaf pan.
* Repeat the step with the the other half of the dough and place the log next to the first one in the loaf pan.
* Cover the pan loosely with a greased plastic wrap or a kitchen towel. Let the dough rise until it crests 1" over the rim of the loaf pan, about 40 - 60 minutes.
* Preheat the oven to 350F. 
* Bake the bread for 30~40 minutes or until the loaf sounds hollow when tapped. Brush melted butter on top for a softer crust.
* Let the bread cool in the pan for 4~5 minutes. Then remove onto a wire rack and let the bread cool completely before slicing.
 This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.



Priya Suresh said...

Love to start my day with this beautiful bread, well done..

Sandhiya said...

It looks amazing..Perfectly baked bread.

Sapana Behl said...

Very soft looking bread.Beautiful

Pavani N said...

I made this bread too. Yours turned out great.