This was not my first attempt to make bread at home. The previous experiments were not very pleasant.. I am not sure what went wrong. Lately R and me have started experiencing trouble eating foodstuff with yeast especially bread i.e store-bought... Having said that I always crave for a toast still. So I was planning to try baking bread but without any yeast.
This one surprised me with the taste and aroma... R really liked it and most of all he could eat it without having to worry about the untoward side effects of eating usual bread. It was such a hearty yummy bread that we enjoyed it just as it was, with soups and for breakfast. R kept on saying that this was the BEST BREAD that he EVER ATE... which was THE VERDICT for me because he is a very honest customer...
It took me 40 minutes totally to bake this bread. I added some seeds and extra virgin olive oil. I am going to try olive bread, sundried tomato bread and honey nut bread in the coming weeks...
Ingredients
Wholemeal bread flour - 3 cups
Baking powder - 4 tsps
Olive Oil - 1/4 cup
Water - 1 1/2 cups
Milk - 2 tbsps
Mixed seeds (Optional)
Salt - 1 tsp
Method
- Preheat the oven to 200 degC.
- Combine the flour, baking powder and salt and mix well.
- Add the seeds.
- Add water, oil and milk. Use your judgement to achieve the correct consistency. Dont add everything at once. See if you need more or less liquid and add accordingly.
- Mix everything together with hands and knead into a firm, moist but not sticky dough. (pretty much like chapathi dough but a bit more moister than that)
- I made it into 2 round loafs but you can use your imagination. You could even use a loaf tin.
- Bake it in the oven at 180 - 200 degC for about 30 minutes.
- To check, turn the loaf upside down (be careful not to burn your fingers) and tap it firmly. If you get a hollow sound.
Dont go by the looks... You have to taste it to believe it... :)
