For the last day of the edition under Tame the Yeast, I have tried the other bread suggested by Mir. It was whole wheat milk bread. Even though it was clear that I was going to bake this, things have been a little hectic at the home front, and I wasn't sure how I was going to manage it. I had done only one side dish with the No-Knead Bread and for the third day I had to bake this bread, I had no other option. I hoped I will be able to make it and knead the bread.
The story is quite complicated to share, rest be said instead of an hour rise, it was left unattended for more than an hour, the same happened with the second rise as well. Only at the last moment, I realized that my baking tin was a little big for the dough. I finally put it back to bake and checked it after an hour or so. It had that lovely brown top, which never happens to my bread. However, since the pan was too big, it didn't rise as expected.
I couldn't click the final pictures and Peddu was refusing to eat, saying he wanted the bread. So asked Konda to plate as she likes and click it. She was super excited and both she and Amma ended up removing one part of it thinking it should be that way and also it came out. Anyway, they liked the bread and the texture was good, though a little denser.
I did feel the yeast smell, but then others didn't get so it's the baker's problem I guess. Needless to say, I will be trying this in a better mind frame soon.
Making the bread dough
Shaping the bread
Whole Wheat Bread
Yield: 1 loaf
All purpose flour / Maida - 1 cup
Chappati flour / Indian whole wheat flour - 1 1/4 - 1 1/2 cups
Dry active yeast - 2 1/2 tsp
Salt - 1/2 tsp
Milk - 3/4 cup
Water - 1/4 cup
Butter - 1/4 cup
Honey - 1 tbsp
Butter, melted - 1 tbsp for brushing
How to make the Whole Wheat Milk Bread:
For yeast proofing
Heat milk, water, honey, and butter until butter melts. Transfer to a bowl and cool. (Mir suggests up to a temperature of approx. 48 C).
Add yeast and give it a quick stir. Leave for 10 minutes until yeast is foamy.