Wednesday, 19 August 2015

50% Wholegrain Yeasted Banana Sandwich Bread | 50% Whole Wheat bread | Banana Atta Bread



The rhapsody of the rain continues to enthrall us. Landscape is verdant green, dotted with fresh and lush vegetation. Rain lilies have sprung up everywhere ….some pink and some yellow. 


Some wild flowers too have shown up, breaking the monotony of green. 


The colours and the greenery is soothing to the eyes as well as the soul.



We heard a bird’s call in the nearby tree and discovered a Great Barbet. It let out another call and glided away to another tree.


Some overripe bananas in our kitchen were beginning to fall off the bunch. A bookmarked recipe of a yeasted bread with bananas was waiting to happen and this was the right time to go ahead with it.
 I have baked this bread twice. 


 I incorporated whole wheat flour in the recipe, thus making it 50% whole grain bread. The bread is soft and moist with a very subtle- almost imperceptible flavour of banana. The bread has a wonderful balance of sweetness and salt.



50% Wholegrain Yeasted Banana Sandwich Bread
Ingredients
1 ½ cup whole wheat flour
1 ½ cup all-purpose flour
1 teaspoon salt
2 ¼ teaspoon instant dry yeast
1 medium size ripe banana (mashed)
1 cup warm milk
2 tablespoons honey
2 tablespoons butter
¼ to ½ cup warm water
Method
Whisk together first three ingredients in a large bowl. Add melted butter and whisk well.
Mix together warm milk, banana and honey.
In a separate bowl, mix yeast and 3-4 tablespoons of warm water. Cover and let rest for 10 minutes. Yeast will turn frothy. Add yeast to milk mix.
Add this to the flour mix and knead. Keep adding warm water while kneading. Knead for 6 to 8 minutes till you a get a really soft and supple dough.
Place the dough in a greased bowl. Cover and keep for 1 hour or till it doubles.
Transfer the dough to a floured counter and shape into a log. Place it in a greased 8 ½ x 4 ½ inch loaf pan. Cover with a kitchen cloth and leave it to rise for 1 hour or till it crests above the rim of the pan.
Bake in a preheated oven for 35 to 40 minutes or till it turns golden from the top and the bottom sounds hollow when tapped. If the bread appears to be browning too quickly, cover with a foil.
Remove from the pan after 10 minutes. Cool in the rack.
Slice next day.





6 comments:

  1. What an interesting idea. I am used to seeing "banana bread" and associating it with a sweet unyeasted bread but baking actual yeasted bread with bananas is novel. Did it taste good? I am guessing it would be lovely toasted the next day for breakfast. Thank you for sharing this lovely recipe Namita :)

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  2. I have made bagels with banana, which turned out well, so I think this bread is going to be a winner. I will be making this soon. Thanks!

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    Replies
    1. Hi Karen, you'll surely love this one. It rises well and is super soft and moist.

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  3. Glad to see you after a long time

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    Replies
    1. Hello Abha, Thank you. How have you been?

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  4. Hi Namita, what a lovely bake. Had overripe bananas lying on the kitchen counter and then got reminded of this yeasted bread. Had baked today with 2:1 ratio of Wholewheat flour and APF. It is baked perfectly but seems little dense. After second proofing in baking tin, upper layer started shrinking. I guess dough had proofed for extra time as there was a delay in oven preheating.
    Will slice it in the morning. Fingers crossed.

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