Holla. I find baking stressful. Because baking is a science and not art like cooking. You cannot adjust your recipe in between. Sometimes you cannot even see what’s happening in baking. Hence, I find it stressful. Add on it the fact that there will be more number of utensils to wash than in cooking. 😉
But you should never stop trying isn’t it? I make sandwiches for tiffin. Or a quick toast with omelette is also a good breakfast option. Hence, I like to have bread in my pantry. However, I do not like the idea of purchasing bread. Hence, I began baking breads.
So this is a whole wheat egg less bread. The difference is clearly evident when compared to flour/ maida bread. Flou/ Maida has that glutten that gives the elasticity in the white bread we enjoy. But we all know how dangerous and unhealthy that is for us. So I don’t completely avoid maida but try to whenever I can.
Hope you would give it a try and let me know your opinion.
Wheat flour – 3 cups
Dry Yeast – 1 tsp
Luke Warm Water – if required only
Luke Warm milk – 11/4 cup or as per needed
Sugar – 1/2 cup or as per needed
Salt – 1/2 tsp
Olive oil – 3-4 tblspn + for pan greasing
- In a small bowl take milk and mix sugar in it. Add in yeast and let it sit for 5 minutes for proofing. (you will see small bubble and cloudy texture at top of bowl)
- In another bowl take flour and add salt.
- Mix well.
- Make a well in the center of the bowl and add the yeast mix in.
- Combine all together to form a dough.
- Add olive oil and knead again into a smooth dough. (If your mix is dry add little lukewarm water)
- Place the dough in the bowl and cover and let it proof for one hour in a warm place.
- After one hour open the bowl and check if it has doubled in size.
- Take the dough out and start punching. This ensures the air incorporated in the dough is punched out.
- Kneed again for 5 minutes.
- Shape it like a bread loaf and place it in a greased bread loaf pan.
- Cover with a cling wrap and let if proof again for another hour.
- In the last 10 minutes of the proofing time, pre- heat up the oven at 220 degree celcius.
- Bake for 20-25 minutes.
- Let the bread pan cool for 20-25 minutes.
- Remove the bread from the pan and cool on a wire rack.
- Let the bread cool down completely before slicing.
- Sprinkle some sunflower seeds or any other seeds of your choice on the top.