Being passionate about using wholegrain in my baked goods and knowing how tough it is to get gluten free flours to behave themselves, I was thrilled when I received my KitchenAid Bowl Lift type stand mixer from KitchenAid India. While I will take a bit of time to experiment and work it to its optimal potential, I thought I would start with this simple single rise loaf of bread that is made healthier with the addition of whole wheat flour. The possibilities with this machine are endless and and I am eager to play with my new toy and create excitement !!!
So here is my awfully simple bread which has been made awfully simpler by the KitchenAid Open-mouthed smile
The joys of providing your family with fresh baked bread, ranks high up on the general list of Joys !!!
Kneading timings are by trial and error since it is my first ‘production’ using the machine but I will perfect this with continued use.
A special mention has to be made about the KitchenAid Professional grade Aluminized Steel loaf pan. A pan so amazing that I wanted to ask it – where it had been my whole life ?!!! Ideal for breads and I am sure, cakes too, this makes the extraction of the loaf a real breeze and barely requires much greasing.
Time – 1 hr 45 min from start to finish
Serves – 4
– INGREDIENTS: For the Bread
1 – All-purpose flour (maida) – 200 gm
2 – Whole Wheat flour (any brand atta) – 100 gm
3 – Instant Yeast – 2 teaspoon
4 – Coconut sugar (or any sugar) – 3 teaspoon
5 – Salt: 3/4 teaspoon
6 – Butter (melted and lukewarm) – 40 gm
7 – Egg – 1
8 – Milk (lukewarm): 160 gm (same as 160ml)
9 – Oil (for coating the dough) – 1 teaspoon
INGREDIENTS: For brushing and topping
– Oil (any neutral type. I used Sunflower oil) – 2 teaspoon
– Egg (lightly beaten) – 1/2
– Wheat bran – 1 teaspoon
– Chis seeds – 1 teaspoon
– Whole oats – 2 teaspoon
– In the bowl of the KitchenAid Bowl Lift Stand Mixer, add the ingredients 1-5. Using the flat beater (paddle), mix together the ingredients at speed 1 for around 2 minutes.
– Mix the ingredients 6-8 lightly in a small bowl and add it to the above.
– Run the mixer for around 3 minutes starting from speed 1 for a minute and ending with speed 2 till the wet and dry ingredients come together.
– Stop the mixer and switch the paddle for the dough hook.
– Run the mixer for a total of 6-7 minutes, stopping from time to time to scrape down the sides with a silicon spatula.
– When the dough comes together into a smooth, cohesive mass, gather it out of the bowl. It will weigh nearly 600 gm.
– Shape the dough with your hands into a 9 x 5 inch cylinder (you can also shape it anyway you like)
– Grease the Loaf pan with 2 teaspoons of oil and place the dough log into it.
– Brush 1 teaspoon of oil on the surface of the dough and cover the pan loosely with cling film. Keep in a warm place for 30 min or until it rises to half an inch above the pan rim..
– Pre-heat the oven to 230 degrees Celsius (or 250 if your oven permits)
– Brush the top of the dough lightly with the beaten egg, using a silicon brush.
– Sprinkle the toppings evenly
– Place the loaf pan in the pre heated oven.
– Reduce the temperature to 180 degrees C after 5 minutes or after the top of the loaf gets brownish
– Bake for another 25 minutes or until the loaf sounds hollow when tapped.
– Remove and invert immediately onto a wire rack to cool.
– Slice only after it cools completely to room temperature.
Recipe by: Caroline Radhakrishnan, Blog Name: Currylines