Tuesday, September 25, 2012

The Whole Bread

On arriving in Tuam, Ireland, we realised that the Indian shops are quite far from the town. So I explored the local stores for our daily food requirements and picked up long grain rice and stone crushed FINE whole wheat flour. The first trial was with the rice which was really good and with more satiety. I was heart broken when I opened the flour pack to actually find the FINE to be quite COARSE for my liking. That's when I decided to make my own BROWN BREAD. That's how this recipe took birth.


Whole wheat flour 3 cups
Dried active yeast 1tbsp
Honey                   3 tbsp
Salt                        1 tsp
Oil                         1.5 tbsp
Sunflower seeds    2 tbsp
Warm water           2 cups


1. Dissolve the yeast in little warm water and keep aside for 5 minutes.
2. Take the salt, oil, honey in a large bowl and add the yeast mix and mix well.
3. Add the flour little by little along with required amount of water and knead into a soft dough.
4. Knead for 10 minutes and don't worry if the dough is sticky and allow it to prove for 1.5 hours.
5. Soak the sunflower seeds in some normal water and keep aside till required.
6. After 1.5 hours, punch down the dough and knead again and again let it prove for 45 minutes.
7. Grease the loaf tin with some oil or butter and put the dough into it and sprinkle the soaked seeds on top.
8. Preheat the oven to 200 degrees C and bake for 30 - 40 minutes.
9. Remove from the tin and cool on a rack and cut into desired size.

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