My son wants a tortoise as a pet. Ever since he saw one at a farmhouse, he is intrigued by the humble creature lugging leisurely with a huge shell on its back.
We were mesmerised by the avian fauna at the farm
We spotted some Grey Tits pecking the grains from the fields and from the granary by stealth till they were spotted and shooed away by the owner.
By the time we reached home, it was almost late afternoon. A bread had to be baked for dinner. With less time at hand, I baked a whole wheat bread.
A simple no knead bread that rises very well and has a soft spongy crumb.
It can be veganised easily. Replace honey with maple syrup or agave nectar.
No Knead 100% Whole Wheat Bread
3 ½ cups whole wheat flour
2 tablespoons honey / maple syrup / agave nectar
2 tablespoons olive oil (1 tb for dough, 1 tb for greasing the pan and hands)
1 ½ teaspoons instant dry yeast
1 teaspoon salt
2 cups warm water
1 to 2 teaspoons cormeal
Grease one 8 ½ inch x 4 ½ inch bread pan. Sprinkle cornmeal.
Take water in a deep bowl. Add honey / maple syrup / agave nectar. Add yeast.
In another bowl whisk together whole wheat flour and salt.
Add flour mix and oil to the first bowl. Mix vigorously with a wooden spoon for about 2 minutes till a shaggy dough forms. Cover the bowl with a cling film and leave in daft free place for 1 ½ hours or until doubled.
Stir the dough vigorously again with a wooden spoon for 1 to 2 minutes. Cover and leave to rise for another 1 ½ hours or until doubled.
Stir the dough for about 1 minute and empty the dough into the prepared pan. Apply some oil in your palm and level the dough. Keep the pan in plastic bag ensuring that there is enough room for the dough to rise. Keep for 40 to 45 minutes or till it crests above the lip of the pan. The dough has high water content. It may spill over the sides of the pan. If it does, take the edges of the dough and stretch it over the loaf on the other side. It will keep the loaf in proper shape as it bakes.
Bake in a preheated oven at 190 degrees C for 40 to 45 minutes or till the top of the bread turns golden brown. Tent the loaf with a foil if it browns early. Remove from the oven after 5 minutes and remove from the pan after another 5 minutes. Cool in the rack. Slice when cold.
Submitted for Yeastspotting