I recently bought the Tassajara Bread Book and was going through it when I saw variations of their basic bread recipe using various flour combinations. So I got a little adventurous and decided to experiment with some wholegrain flours I had in my kitchen while following the basic recipe from the book. I was very pleasantly surprised with the results.
My bread was surprisingly soft and crumby with a soft crust. I say “surprisingly” because I thought the flours I used would give me a very dense bread. Here’s my recipe.
Multi-Wholegrain Flour Bread
- 1 tbsp active dry yeast
- 1 tbsp honey
- 1 1/4 cups water warm
- 2 1/2 cups wholewheat flour
- 1/2 cup corn meal
- 1/2 cup oats
- 1 tbsp amaranth flour (rajgire atta)
- 1 tbsp soya flour
- 2 tbsps milk skim powder
- 1 1/2 tsps salt
- sesame seeds seeds or nigella for topping (optional)
- In a big vessel, dissolve the yeast in the warm water. Add the honey and 1 cup (of the 2 xbd cups) of wholewheat flour and mix well to form a thick batter. Now beat the batter well, using a wooden spoon. The book says 100 strokes but I must have done about 40 or so. Cover this and allow it to rise for about 45 minutes.
- Now add the salt, oil, remaining wholewheat flour (keep aside 2 tbsps for dusting when kneading the dough), the other flours and milk powder. Add enough water to make a dough that is firm. I did this part in my food processor. Then tip out the dough onto a lightly floured work surface. Knead by hand, adding a tsp of water at a time until the dough is smooth and just beginning to feel a little sticky.
- Lightly oil a bowl and transfer the dough to this, cover and allow to rise till double. I had to go out at this point, so I kept it in the fridge and took it out after about 5 hours, by which time it had risen perfectly. It should take about an hour or so, if kept outside at room temperature. Of course, I live in a warmer climate!
- The book recommends two rises, but I did it only once. Please keep it for the second rise if you prefer, I shall the next time I bake this bread. After the rise, lightly press down the dough and shape into loaves and/ or rolls. I divided the dough into two halves (approximately) and made one small loaf and 6 rolls. YOu can make 1 large loaf or 2 smaller loaves.
- Bake the loaf at 180C (350F) for about 50 minutes to an hour and the rolls for 30 to 35 minutes till theyu2019re golden brown. Remove and cool on a rack. This bread is very nice when warm and best eaten the same day. It tends to dry out and become a bit hard the next day.