Sunday, 5 October 2014

Cracked Wheat Bread | Dalia Bread

 
It rained heavily in the evening. The retreating monsoon left puddles and dipping temperature with a pleasant, cold and windy night. We went out to breathe the fresh air…so invigorating, rejuvenating and brimful of energy.


Our fish pond looked beautiful with the half-moon reflecting in the tranquil waters. A frog perched on the edge of the pond jumped in and the moon in the pond quivered and danced. This is perhaps the same frog that fell into our water tank and was rescued after four days with great efforts.



Next morning I got down to baking Cracked Wheat Bread.



 This is a yummy bread full of cracked wheat and all the health benefits that it has to offer.


The bread  oasts really well and makes a great meal with a simple veggie.


Cracked Wheat Bread
Recipe adapted from www.redstaryeast.com

Ingredients
2 ¼ cup all-purpose flour
½ cup Cracked wheat
¾ cup + 2 tablespoons water
1 tablespoon + 1 teaspoon Olive oil
1 tablespoon + 1 teaspoon sugar
1 ½ teaspoon Instant dry yeast
1 teaspoon salt

Method
Bring ¾ cup water to a boil.  Place cracked wheat in a bowl. Pour boiling water on it. Cover and keep for 1 hour or till the cracked wheat becomes soft and swells up.
Add yeast, sugar, salt and oil to the cracked wheat (the cracked wheat should be warm). Stir to mix well.  Empty this mix to a big bowl or a kneading plate. Add flour and stir. Knead with hands for 5 to 7 minutes to get a soft and elastic dough.   Add more water if the dough feels hard. Transfer the dough to an oiled bowl and turn around to coat evenly with oil. Cover. Leave to rise for 1 hour or till it doubles in volume.
Knock down the dough on a floured counter. Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal.
Grease one 9 inch x 5 inch loaf tin. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place or till it rises ½ inch above the lip of the pan.
Preheat the oven to 190 degrees. Bake for 35 to 40 minutes till the top turns golden and the bottom sounds hollow when tapped. Tent with a foil if the top is browning too fast.
Remove from pan after 5 minutes. Cool in the rack. Slice next day.

Submitted for Yeastspotting 


4 comments:

  1. I love the idea of a pond. We found 2 small frogs when we cleaned out the glasshouse so they must be enjoying living in there. Hopefully they stay now that I have made a space for me to put a potting bench and pot up my summer veggie seeds. I am thinking of putting a pond (small one) inside Sanctuary for the insects and frogs to take advantage of over the long dry summer. My only worry is that it might attract our local tiger snakes as well...EEK! Might rethink the pond idea! What a gorgeous loaf of bread. I can see delicious food futures slathered on that bread. Steve loves eggs on toast and we have so many eggs at the moment that I could see this bread snaffled up over a matter of days. Lovely fresh avocado and tomato sliced on top of fresh cracked wheat bread and heaps of salad leaves. Can you tell I am ready for summer veggies? ;). Another awesome share Namita. I truly appreciate all of your efforts and love your baking. You continually give us food for our bellies and food for thought at the same time. Lovely stuff :)

    ReplyDelete
  2. What a cute little frog, we get them in our garden sometimes from our neighbour's pond. That bread looks so perfect ; you are such a good baker!

    ReplyDelete
  3. Lovely loaf recipe...tried this y'day & was perfect for the b'fast table today morning. Liked the slight bite of cracked wheat. Rolled the dough into a loaf (small one) & a few buns too. Thank you

    ReplyDelete
    Replies
    1. Hello Sudha, I am so happy that you enjoyed cracked wheat in your bread. Idea of buns sounds great. I will give it a try!

      Delete

Related Posts Plugin for WordPress, Blogger...