100% Whole Wheat Bread (Autolyse)

After achieving some success in all purpose flour(apf)/maida breads, it was but natural for me to try out a fully whole wheat bread. I tried making it using various blog recipes, but I was not fully satisfied with the final outcome. I realised that getting a nice tall loaf with 100% whole wheat flour is a bit tricky. The researcher in me made me read various blogs on bread baking on the internet. I saw many videos and tried to understand the various aspects of kneading, proofing etc. I was just thinking about breads and breads even in my dream.

That was the time when Chennai faced one of the worst calamity in the form of cyclone Vardah. We were all stuck at home without power for more than 2 days. Though I was feeling sad and sympathetic towards out city and  the number of trees that got uprooted because of Vardah, somewhere in my heart I was concerned about the instant yeast that I had stored in my refrigerator. I didnt want it to get spoilt.  So, as soon as the power supply got restored, my first task was to check whether my dabba of instant yeast was alive or not.  Also was itching to make a successful tall 100% whole wheat loaf. So, here I m with my tall loaf.

As I have written before, the whole reason behind me starting bread baking is my childhood friend Anju. She added me a to the most happening group of very very talented bakers, the Home Bakers Guild (HBG). I was highly motivated seeing various posts of these home bakers. Though initially very reluctant and embarrassed to post my first post on the guild, these days I look forward to try and bake something so that I can post it on the forum. The guild has given me lot of friends and well wishers too. Thanks to all those who motivated and encouraged me when I had a series of flop whole wheat flour breads and inspired me to come up with my tall loaf.

Ingredients:

• Whole wheat flour 425 gm ( little less than 3 1/2 cups)
• Salt as reqd
• Sugar 2 tsp
• Instant yeast 1 tsp
• Olive oil 2 tbsp
• Milk plus water 1 1/4 cup plus 1-2 tbsp

Method:

• Add the yeast and sugar to the diluted lukewarm milk and keep aside for 20 minutes. Mix approximately 3/4 th of the flour or roughly 2 1/2 cups of the flour to the yeast solution without the salt and stir well. (This will be like a thick cake batter and not like bread dough). Keep it aside for 15-20 minutes.
• Now add the remaining flour and salt to the autolysed dough. Add the oil and knead into a soft dough for 14-15 minutes, till the dough becomes very very soft and elastic. When the dough is poked with a finger, it should bounce back. This indicates that the dough is ready for proofing.
• Keep the dough in a well oiled bowl and cover the bowl with a clean cling wrap for an hour or more during winters for the dough to rise to double its volume.
• Gently punch the dough to remove air bubbles and roll into a tight log and place in an oiled bread tin (I use 9 x 3.5 x 3.25 tin) for 30-40 minutes or till the dough comes to an inch above the rim of the bread tin. Smear the top of the loaf with oil or milk or butter so that it doesnt dry out.
• Bake in a preheated oven at 180 degree celsius for 40-45 minutes. Incase you feel the top of the bread is browning too much, cover the bread tin with an aluminum foil like a tent and bake.
• Take the tin out and apply milk wash or butter on top and bake for 4-5 minutes till you get a nice colour on the crust.
• Remove from oven and allow it to cool. Keep a wet clean towel on the bread while its cooling. Slice and enjoy.
• The biggest compliment…. Hubby ate 2 slices without applying anything and said “This is the best whole wheat bread I have ever eaten.” 🙂

Notes:

• You can add vital gluten if you want to increase the gluten content in the flour. But its better to avoid it for health reasons.
• An egg can be added to the flour along with the liquid ingredients. If so, the milk water measurement can be altered accordingly.
• Also to get a golden sheen on the crust, the loaf top can be given an egg wash instead of milk or butter wash.
• Keep an eye on the bread after 35 minutes or so. Each oven behaves differently, so the bread might get over browned sooner.
• Instant yeast can be added directly to the flour while kneading. But in case you are doubtful about your yeast, its always better to proof it separately using sugar and lukewarm milk or water and keep it aside for 10-15 minutes till its nice bubbly and frothy.