60:40 APF:WWF

As every wife and mother, my family’s health is of prime importance to me. I was happy that I was no longer buying those store bought breads and making 1-2 loaves every week over the past few months. I have subjected my hubby and Neha to all my trials and experiments in bread making. They have been kind enough to try out all my not so successful bread loaves too without any complaints. But there was always one query in my mind. Am I depriving them of the soft white sandwich bread that we get in the markets? In my obsession for whole wheat breads, am I being too hard on them? So, an unhealthy indulgence once a while is perfectly fine, isn’t it?

There was a time, when the standard cheese slice used to be a bit bigger for my bread slice and my daughter was reluctant to take my bread to school, but today my slice is way too big for the cheese slice and I am very happy to see my growth. Whenever I bake anything, the first question my daughter asks is “amma, is this 100% whole wheat?” I have read somewhere that even a home made 100% maida bread is far healthier and better than a store bought 100% whole wheat bread. So, here is a 160 gm whole wheat flour and 240 gm maida with just 1/2 tsp instant yeast bread. My hubby too ate it with a smile on his face.

Ingredients :

• Maida 240 gm
• Whole wheat flour 160 gm
• Salt as required
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Olive oil 2 tbsp
• Milk plus lukewarm water 1 1/4 cup or more as required

Method :

• Mix the flour, sugar, yeast and salt well. Add the water and milk mixture and combine.
• Add the oil and knead into a soft, smooth and elastic dough using the stretch and fold method  for 12-13 min. Keep it in an oiled bowl for 1 – 1 1/2 hrs or till the dough doubles in size. Cover the bowl with a clean cling wrap film.
• Gently punch the dough to remove air bubbles and knead for a minute or two. Roll it into a tight log and place in an oiled bread tin ( I use 9 x 3.5 x 3.25 tin) for 40-50 minutes or till the dough rises to almost the rim of the tin. You can apply little oil or butter or milk on the top of the dough to avoid a film formation on the top.
• Bake in a preheated oven at 180 degree celsius for 30-35 minutes or more.
• Take it out and apply butter on top and bake for 7-8 minutes at 200-210 degree celsius or till you get a nice golden sheen on the crust.
• Remove from oven and allow it to cool on a wire rack. Allow it to cool for atleast 2-3 hours before you slice the loaf.
• You can cover the loaf with a soft moist clean cotton towel while its cooling. Slice and enjoy!