Whole wheat -Herb Bread

"Herbs"....sounds quaint especially if you pronounce it with the "h" silent ...the french way...sounds sexy ...the [pronunciation of the word..almost...but do they taste so...so...quaint?no ...anything that's good for you and good to your taste buds is super sexy....

This bread is not quaint...its better!

So we make the bread again...and again...but the flavours must be different after all the dal has to have a new tadka every time...

I altered the flour....and hoped the gluten would do its bit...what you need to remember is that just because the bread is made from whole wheat flour or atta can only be tall and handsome....never tall ,dark and handsome...like that you buy from a commercial bakery....

So don't worry if it is only a few shades darker than a regular white bread ..you know what you put into it... so here goes

for the 

Whole wheat -Herb  Bread

you need

2 cups whole wheat flour...regular atta
1 1/2 cups plain flour or maida
1 1/2 tsp  plus a pinch of dried yeast
2 tbsp melted butter
1 tsp salt plus extra to sprinkle
200 mils milk
1+1 tsp sugar
1/2 cup warm water
Assorted herbs...throw in whatever you have...I used a fist full each of chopped coriander,mint, and a tsp of dried dill weed
1 tbsp chopped garlic
1 tsp red chili flakes...for the oomph factor..lest you forget

now first attack the yeast.The extra pinch is for the atta...it needs a little kick it is denser than plain flour.

In a glass add the yeast ,water and 1 tsp sugar and set aside for 5 minutes

In a bowl place the flours (leave out 1/2 cup plain flour -helps in kneading the dough) add the salt and the sugar.

Prepare the herbs

Add the herbs and half the melted butter to the flour and pour in the now frothy yeast

Knead with the milk...ensuring it is warm to the touch to get a  sticky dough.

Now sprinkle the remaining flour and knead it to a soft dough.

Cover and leave an hour to double.Winters ...you need a warmer place and a little more time and may be 2 pinches of the yeast!But summer...all the bacteria and water vapour take care of this for you.

Punch,punch ,punch and knead the dough a bit again.Oil a loaf tin.and shape the now flat dough into a roll and put into the tin.

Brush the top with the remaining butter and sprinkle with the salt.If you want to.......it just adds to the taste.Cover with AL foil and leave at least an hour.Pre heat oven to 210C and when hot pop the tin in..35-45 minutes depending on voltage ,flour quality ,yeast etc.

Knock on the back of the tin for the hollow sound.

You need not wait...dump the bread out as soon as you bring it out of the oven....don't start slicing just yet...too many crumbs.

Pretty huh??
Now cut out a thick slice and make that Egg in a Broat...
http://baketitude.blogspot.com/2011/08/egg-in-boat.html
The commercial bread could'nt hold the egg or compliment its sublime taste!

Butter ...as much or as little..in this home baked slice of goodness....
Try it...home made is always better...


So what are you baking today???