Go Back

A Bunch Of Light Whole Wheat Grapes! (Bread, Actually)

Just the other day I came across a blogger (sorry, don't recollect who it was) saying that she was a "carbs" person. I really know what that means. My favourite food group is carbohydrates (think rice, wheat, pasta, bread….) and if I stay away from them for too long, I actually get severe "carb crav
Course breads
Cuisine global vegetarian
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups water warm
  • 3/4 tbsp yeast dry active
  • 3/4 tsp salt
  • 1 3/4 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • corn meal for dusting the pizza peel / tray

Instructions
 

  • Mix the yeast and salt with the warm water in a 3 L food container which has a lid. Mix in the remaining ingredients. You may use a food processor/ stand mixer with dough hooks but I did this by hand.
  • I initially mixed everything using a wooden spoon and incorporated the flour in two batches, using wet hands to mix the dough after the adding the second batch of flour.
  • Cover the food container with the lid loosely (not airtight) and allow the dough to rest at room temperature for about 2 hours, till the dough rises and collapses on itself.
  • The dough can be used right away for making bread or be refrigerated (do not close the lid and make the container airtight) and used over the following 14 days.
  • When you are ready to bake bread, dust the surface of the dough with flour and cut off about half the dough.
  • Pinch off small portions needed to shape the bunch of grapes. Dust each portion with more flour and quickly shape into small balls by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  • Remember to have one portion a bit elongated for the stalk at the top of the bunch.
  • Place all the pieces on a baking tray (I don't have a pizza peel) to resemble a bunch of grapes, leaving a little space between the pieces. As the dough rises and bakes, the spaces will get filled.
  • Let the shaped bread rest, covered by a kitchen towel, for about 30 to 40 minutes. Brush the dough with some milk and bake at 230C for about 35 minutes till brown and firm.
  • Cool on a rack before eating.

Notes

This lovely bread is my contribution to BBD #24 where this month's edition is being hosted by Idania with the theme "Mixed Breads". My bread is also being YeastSpotted!