One of the first things we need to understand is that selling something under the tag of healthy has been a great marketing activity for years now. One baked item for which this is misused extensively is brown bread.
The brown bread is pretty much maida or refined flour based along with a million other chemicals, colours and additives. And then it is sold as Wholewheat bread with x number of flours and z number of seeds. And consumers fall for it.
I don’t say this from a higher moral ground because many years ago I have also assumed the same – that it means healthy bread. But let me tell you what I have learnt in the years that have gone by is that it ain’t healthy unless you bake it at home. And with the right ingredients that are supposed to be there in it.
Homemade won’t be the same as store bought bread. And that’s not the aim either. So remember that when someone tells you that – this doesn’t taste like what you get at the shop. Homemade tastes like homemade. As it should.
Have a look at this Wholewheat bread here – getting ready to be popped into the oven. Khapli wheat, almond flour and psyllium husk have been mixed to get the flour ( the second and third in smaller proportions as of now).
Sweetener – Used jaggery powder to activate the yeast
- Khapli wheat flour – 180 grams
- Almond flour – 25 grams
- Psyllium husk – 10 grams
- Water – 200 ml
- ½ tablespoon dry active yeast
- 1 tablespoon jaggery powder
- 1 tablespoon melted butter
- 1 tablespoon yogurt
- Some milk for brushing the top of the bread
Onion flakes added to flour
Seeds for topping
- Warm the water and add the yeast, as well as jaggery. Allow it to remain aside until the yeast starts getting ready. Usually around 10 minutes.
- Add the flours into a big bowl. Add the melted butter and yoghurt.
- Add the yeast mixture and begin to knead the dough.
- Continue to knead, until you get smooth dough.
- Keep in a covered bowl to rise for 1 1/2 hours.
- After 1 1/2 hours, remove the dough and punch. Form a log and place it inside the loaf tin.
- Brush lightly with milk on top and sprinkle seeds.
- Cover the loaf pan and let the dough rise for another 40 minutes.
- Preheat the oven at 200 degrees C for 15 minutes.
- Bake at the same temperature for 20 – 25 minutes or until done.
The texture – superb, especially due to the almond flour and husk. The taste – amazing and very earthy. Neither of the above is like what we get in the store bought breads – far from it. Its a denser loaf but packed with flavour – difficult to explain it unless you actually eat it.
I tried mine with green chutney from our homegrown mint and Thai basil.