Here is a recipe for wholewheat bread. Although it may not seem that different to our rye bread recipe, it is a bit lighter in both colour and texture. That said, it tastes just as good and is just as good for you. Enjoy!
4 cups wholewheat flour (atta flour)
3 tablespoons linseed
2 teaspoons salt
2 tablespoons dried compressed yeast
2 tablespoons of sugar OR golden syrup OR malt extract OR molasses
2-3 tablespoons oil or butter
1 & 3/4 cups warm water or milk
- Place wholewheat flour, salt and linseed in a bowl.
- Make a well in center. Add all the remaining ingredients to the well.
- Mix all ingredients initially with a wooden spoon, until roughly mixed. If mixture seems too dry, add a little more water/milk.
- Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
- Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp tea-towel.
- Leave to prove for 2 hours.
- Lightly oil a baking tray or loaf tin and dust with flour.
- Take the cover off the mixing bowl. Punch the dough down in the center.
- Shape dough into desired form (e.g. free-form round shape, or in loaf tin, etc).
- Leave alone until nearly doubled in size. While this is happening, preheat oven to 180°C.
- Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like your bread.
- The loaf should be cooked when it gives a hollow sound when tapped.
Allow to cool before serving – it is usually better the day after baking.