Thursday, December 22, 2011

Whole wheat oats spinach bread

Baking this bread is just one of my endeavors to bake a healthy loaf with less sugar & more healthy ingredients . I am just trying to eliminate any refined flours from my bakes. Since this was my first attempt I tried mixing wheat flour with all purpose flour  & adding the Spinach & cumin really gives it an Indian flavor.......though the spinach just seems to have vanished / which probably means that we could add a lot more of it. Soooo until next time let's relish what we have here.

2 1/4th tsp active dry yeast
1 tablespoon sugar ( I used agave)
1 cup water
2 cups whole wheat flour ( Atta)
1 cup all purpose flour ( Maida)
1 cup oats ( I used Quaker old fashioned)
1 tsp salt
1/2 tsp cumin seeds
3 tablespoons extra virgin olive oil
1 cup packed chopped spinach
2 tablespoons Flax meal( ground flax seeds) . As per the info on the Flax meal box 1 Tablespoon of Flax meal mixed with 3 tablespoons of water =1 egg
1 tablespoon milk ( for brushing the top of the bread loaf)


Activate the yeast by mixing with 1/2 cup lukewarm water & sugar. Let it sit for about 10 minutes till the yeast froths up.
MIx the ground Flax seed with 6 tablespoons of water & let it sit for 10 minutes as well.
Meanwhile mix the flour, oats , salt & cumin seeds together .
 Once the yeast mixture is ready add the oil, flax meal mix , chopped spinach &  start adding the flour & mix well. ( I used the stand mixer).
 Incorporate all of the flour, oil & spinach & knead  it into a soft dough using water as required.
If using the stand mixer let the dough knead well for about 8-10 minutes , if doing by hand then transfer the dough to a work surface, sprinkle flour  & knead for about 10 minutes. The dough should be soft but manageable.
Grease a big bowl with oil & as the dough is ready transfer to the oiled bowl & cover with clean kitchen towel. Let the dough sit for about 1 to 1.5 hours or until it has doubled in size.
Once the dough has doubled , punch it down & knead for another 2-3 minutes. I generally oil my hands to avoid the dough sticking to my hands.
Roll out the dough into a thick rectangular sheet about 8 inches by  10-12 inches long ( with your hands or by using a rolling pin) Now roll the dough into a cylinder & pinch the edges to seal it tightly. Transfer the dough to a 9/ 5 inch loaf pan, brush the top of the loaf with some milk & sprinkle with some oats or any seeds of your choice. Let the dough rest for another 1/2 hour for the second rise.
Bake  in a 350 F  preheated oven for about 1 hour. The bottom of the loaf  pan should sound hollow when you tap it . Let the bread cool in the pan for about 1/2 an hour , now transfer to a cooling rack & let it cool completely for 2-3 hours. Enjoy the delicious bread  with condiments of your choice.