100% Whole Wheat Bread and Not Just Sweet Things !

It is a common misnomer that baking is all about sweet stuff . Mention the fact that you bake and chances are you might get a response like "Ohh...your kids must be happy to always have an ample stock of cake and brownies "  well...I do bake the aforementioned but most people don't realize that there is more to baking that just the usual array of cakes and cupcakes that we all get a pictorial overdose of online. I believe these heavily frosted "sweet devils" take all the limelight while the humble life sustaining bread and countless other savory baked things have to take the  backseat . 

I personally believe that baking bread is very therapeutic. Few things give more pleasure than the sight of home baked bread straight from the oven . One feels a connection to all those souls who have lived centuries before  and enjoyed this so rewarding pursuit.On more than one occasion , I have wondered how it would feel to bake bread in the royal bakery of KIng Ramses ! But, the chances of me being involved in some sort of time travel and whisked to Ancient Egypt is practically zilch so for I will stop my day dreaming and  concentrate on this blog post.

It all started with this so proper English aged cheddar cheese that I was lucky enough to sample. I'm not a cheese lover but this one had won me over .Immediately bought it but knew that in order to fully enjoy  it , had to be paired with whole wheat bread. My favorite fresh rosemary bread  would not do in this case as it would overpower the cheese. The quest for whole wheat bread began and King Arthur came to my rescue . I found a great recipe that turned out according to my expectations..it even exceeded them judging by the copious amount of cheese that has already disappeared .

Ingredients - 

1 packet instant yeast ( 7 grams)

3 1/2 cup whole wheat flour

1/4 cup honey or maple syrup (I used honey)

1/4 cup dry milk powder

1/4 cup vegetable oil

1 to 1 1/4 cup warm water 

1 tsp salt

Method - 

Take 2 tablespoons from the required amount of lukewarm water and dissolve the yeast in it Wait till bubbles form.

In a bowl ,mix all the ingredients along with the yeast-water mix and stir it together till it dough leaves the sides of the container.
Let the dough mixture rest for 20-25 minutes in order to fully absorb the liquid and the bran to be softened.

Now on a well dusted surface, knead the dough for a good 8 minutes till smooth. You may also use the stand mixer .

Transfer the dough to an oiled bowl , cover it with plastic  and keep in a warm draft free place for rising .  Do not wait for it to double in size. It should give a puffy appearance. 1-2 hours rising time is ideal.

After the first rising. take it out and on a oiled work surface, shape it into a loaf . Place it in the  pan ,cover with plastic wrap and keep it for the second rising. This should take another 1-2 hours .

Preheat the oven to 350 degrees F while you are the end of the second rising period.
Bake the bread for 35-40 minutes . You may cover it with aluminium foil if you find it to be over browning.
Remove from the oven and cool on a wire rack . When completely cooled, cut in slices and enjoy .