Whole Wheat Milk Bread

August 24, 2014

Ingredients
1 Cup All purpose flour

1 ½ Cups Chappati flour
2 ½ Teaspoons dry active yeast
½ Teaspoon salt
¾ Cup milk
¼ Cup water
¼ Cup butter
1 Tablespoon honey
1 Tablespoon melted butter

Method

Heat milk, water, honey and butter until butter melts. Transfer to a bowl and cool to luke warm temperature. Add yeast and give it a quick stir. Leave it until yeast is foamy.

In a large bowl, combine all purpose flour, salt and ½ cup of the wheat flour. Mix with a wooden spoon. Add the rest of the flour little by little and knead it until you have a soft and elastic dough.

Place in a greased bowl. Cover with plastic wrap or a kitchen towel. Leave to rise until doubled in size.

Brush a loaf pan with oil.

Punch out air. Divide dough in two halves.

On a lightly floured board, roll each half into a rectangle.

Starting at the narrow end, roll up rectangle.

Place seam side down in the prepared pan. Place the two rolls side by side in the loaf pan.

Cover with a kitchen towel and leave to rise, until doubled in size.

Preheat oven to 375 F. Bake for 30-40 minutes, until the loaf sounds hollow when tapped. Brush melted butter over the top of the loaf.

Remove from pan. Cool completely before slicing.

This bread was an easy and spongy bread. I made this bread with home ground chappathi flour, you can also use ready made whole wheat flour. My theme for this week's blogging marathon is Tame the yeast. This bread was baked and suggested by Mireille of East West Realm.