Another bread recipe on my recipe list and its almost the similar wheat bread recipe which is uploaded 2 weeks back except for the fact it contains a combination of all purpose and wheat flour flavored with some honey.
We did have some honey in our stock and so used almost a 1/4th cup in the dough batter to make it a honey wheat bread , if you are running out of stock like in terms of honey and other spices right now , this can be totally avoided and use it just with the flour combination.
Lets get to the recipe.
- 2 1/2 cup of all purpose flour
- 1 1/2 cup of whole wheat flour
- 2 to 1/2 tsp of instant or active dry yeast
- little lukewarm water ( if its active dry yeast then take 1+1/2 cup of warm water for the dry yeast to proof)
- some more water for kneading
- 2 tsp salt
- 1 tsp sugar
- 3 tbsp honey
- 3 tbsp any vegetable oil which is in use.
- In a large bowl , add your flour and salt and mix well to make the two types of flour combined
2. Make a small well inside add in the instant yeast with sugar and some warm water , stir it , very small quick bubbles will be popping up if its instant yeast , then start your mixing process by adding more water and continue it
Add in your vegetable oil and the honey along and try to form the dough with it
If you have dry active yeast , it should be proofed before adding to the flour mixture , for which take 1+1/2 cup of warm water ( not too hot or cold ) add the yeast sugar mixture , stir and leave aside for 10 minutes , once a bubbly form layer formed on the surface of the water , its ready to be incorporated
3. Kneading process – once your mixing is done and your dough is almost formed , transfer it to a clean surface dusted with flour and start your kneading process with a drag and pull of the dough , knead it for almost 10 to 15 minutes in order to form a smooth dough surface on top
4. The dough should be proofed for 1 to 2 hours in order it to get doubled in size
5. once doubled , remove the dough from the tin , try to form a loaf according to your pan size , place it in a well greased loaf pan and let it proof again for 2 hours in order to get doubled or slightly raised from the tin.
6. once the second proofing is done , preheat your oven to 175 degree Celsius and place your proofed loaf dough into the oven and bake it 40 to 50 minutes , if you see your dough surface getting dark on the process of baking , remove it cover it aluminium paper and continue baking.
7. Once baked allow it to cool for 1 to 2 hours and the slice it accordingly
Storing your home made bread is very essentials as there are no preservatives added
Use a butter paper or aluminium foil or any thin paper and cover the loaf , put the loaf into a plastic bag , seal it tightly with a band.
It should be refrigerated once wrapped in order to retain the moisture for the loaf if not the bread will spoil in just 1 or 2 days
Try making these little time consuming soothing recipes now and the ingredients are very minimal as shown.