Whole wheat flour -2 3/4 cups
Maids/All purpose flour- 2 3/4 Cups
Flaxseed powder – 2 tbsp
Salt -1 tbsp salt
Lukewarm water – 1.5 cups
Yeast(active dry) -2 tsp
Liquid Jaggery/Honey – 1/3 cup
Vegetable oil/Melted Butter – 2 tbsp
Lukewarm milk – 1 cup
In a small bowl, sprinkle yeast over 1 cup lukewarm water. Stir well, cover and keep aside for 5 minutes until it becomes slightly frothy. In a large bowl, add the flours, flaxseed meal and salt. Stir this well with a fork and keep aside.
Take another bowl, mix all the liquids- liquid jaggery/honey, milk and oil with a fork.
Once the yeast gets frothy, make a pit in the flour and add the yeast-water and other liquids. Stir with a wooden spoon until all the liquids are absorbed by the flour and it comes together.
Shift this on a working area or kitchen slab and gently knead. Add up to 1/4 cup more water if this dough is too dry. Knead for 2-3 minutes until it all comes together to a rough ball.
Cover this with a big bowl and let it rest for 20 minutes. This step is very important for a soft loaf.
Once the dough has rested for 20 minutes, it is easier to handle. Knead it manually or with food processor for 10-12 minutes. Kneading should be such that dough pushed away and folding it back towards you.
Repeat this process for at least 10 minutes till the dough turns soft and elastic. Shape this into a ball. Grease a huge bowl with oil, place the ball in this. Cover with a fitting lid + tea towel and keep in a warm area.
Rest the dough until it doubles the volume. Generally it takes 1-2 hours.
Once the dough has doubled, divide it into two equal parts with a sharp knife. Gently shape each half into a ball and keep aside to rest for 10 minutes.
After 10 minutes, start shaping each ball. Gently push out into a rectangle.
The end result should be a taut dome shaped top of each loaf. Make sure you don’t push air out of loaves.
Place the shaped loaves into two loaf tins. You can brush water on the loaves and sprinkle any whole grains or seeds on the top to give it a more gourmet look like oats, millets, sesame seeds, or just spread 1 tsp of all purpose flour over the top.
Cover the tins with a tea towel and keep in a warm place until the dough rises to the edge of the tin. This takes around 40 mins to 1 hour. The middle of this stage is when you turn on the oven to preheat at 220 Celsius / 450 F and let the oven heat at this temp until the loaves rise outside to final level.
When the loaves have risen to just above the tins, brush them with some water. Using a sharp bread knife, make an incision along the length of the loaf. This not only makes the bread look good, but also helps it rise well.
Reduce the oven temperature to 190 Celsius / 375 F and bake for 30-35 minutes, until the top is nice and golden brown.
Turn out the loaves from the tins. Turn them upside down on a cooling rack and keep them covered with a breathable cloth.
Leave them like this overnight or for an hour or so. During this stage, the bread continues to cook inside and it becomes easier to slice later. Now, place the bread on a chopping board and with a sharp bread knife, slice it and enjoy.