Cracked Wheat & Oats bread

Ever since the winter winds set in, I have been cranking up the oven every bit that I can. Like for baking our daily breads. These days whenever I bake breads for breakfast, I try to incorporate as much whole grains as I can. Take this bread for example, its got whole wheat, cracked wheat, oats and ground flaxseed. Its wholesomeness in a single loaf but it is no less in texture. Its soft, its moist and its homemade. The bread flour is important here cos thats what gives the bread structure and body. But if you donot have access to bread flour then you could replace it with all purpose flour with a tablespoon of vital gluten added to it.

~*What U Need*~ Bread flour - 1 cup Whole wheat flour - 1 cup Cracked wheat - 1/2 cup Oats - 1 cup Ground flaxseed - 1/4 cup Vital gluten - 1 tbsp Instant yeast - 1.5 tsp Sugar - 1 tsp Bread flour - 2 tbsp cooked in 1 cup water and cooled Egg - 1 Salt - 1 tsp How I Made it: Warm the water and add the sugar. Sprinkle the yeast, add the cracked wheat, mix and set aside for 20 mins. The mixture would have risen slightly after 20 mins. Add the rest of the ingredients and using the dough hook of your standing mixer, knead for 5-10 mins. Allow the dough to rise for 45 mins to 1 hour. Once doubled, deflate and form a loaf and place in a greased 9x5 loaf pan. Brush top with milk and bake in a preheated oven at 400F for 10 min and then at 350F for 25 mins. Cool completely.

Slice and serve with jam or peanut butter or spread of choice.

So thats it Folks...
With Love,

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Wholewheat Flaxseed Pumpkin Bread | Yeasted Bread Recipes

Baking a soft, cottony, just-like-the-one-you-get-from-the-store bread is one thing that I have always wanted to do. But try as much I never get that texture but I don't get calcium proprionate, lecithin, polysorbate 60 and sodium propionate and many more preservatives in my diet when it comes to home made fresh bread. And when I replace the white flour with home milled whole wheat flour it becomes all the more healthy. So whenever I have time, I try and bake some whole wheat bread. It turns out dense always but when it comes to your very own hard work, you enjoy it nevertheless.

I love adding fruit purees to my breads and so when I had some pumpkin puree ready to be used some way or the other, I thought making a whole wheat pumpkin bread was the right choice. I made it healthy by replacing 1/4 cup of the said flour with flaxseed powder. Healthy all through. It was dense but "good" dense and I served it with some fresh strawberry preserve.

~*What U Need*~ Water - 1/4 cup + 2 tbsp Sugar - 1/2 tbsp Active dry yeast - 1/2 tbsp Pumpkin puree - 1/4 cup Salt - a pinch EVOO/Canola oil - 1/2 tbsp Wheat flour - 1 cup Flaxseed - 1/4 cup How I Made it: In a large bowl, add 2 tbsp of warm water, sugar and yeast and allow to froth. Add all the other ingredients and knead for 5 mins to a soft dough. Cover the bowl with a damp towel and let rise for one and a half hours or until doubled. Once doubles punch down the dough and shape into a loaf. Place shaped dough in parchment lined or greased bread pan. Allow to rise for 30 mins. Bake at 180C for 35-40 mins.

Enjoy warm with a dollop of butter and strawbeery preserve.

So thats it Folks...
With Love,

Signs off!!!

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