For You

Did you know that the brown bread you buy every morning is probably not whole-wheat at all? That it may be a caramelized sugar trick? Wake up… And if you’re up to it, use this recipe to fill your home with the smells of freshly baked bread.
Dissolve about 10gm of dry yeast and 2 tablespoons of sugar in 500m lukewarm water; keep in a dark, warm place till it bubbles. To 750gm of atta add a2tbsp of sugar. Knead with the yeast water till the dough (slightly wetter than roti dough) leaves the surface. Cover with a moist cloth; keep in a dark, warm place. When the dough starts rising, mix it a few times using a wet spoon. Keep aside (2 hours) till it doubles in volume.
Mix 100gm oat flakes, 100gm pre-soaked dalai, 25-30gm of flax seeds and 10-15 ml oil. On a flat, floured surface, knock down the dough and knead softly. Roll till soft and elastic. Flatten and fold over one third from left over the middle and from right. Roll and shape it (high at the middle, tapering at ends). Place in a greased tin, cover with a damp cloth. Let it rise till it double. Remove cloth. Sprinkle til and khuskhus make a lengthwise cut down the middle. Bake in a preheated oven at 160°C and 25-30 minutes. At first, use only the lower heating filament; after 10-15 minutes switch on to the top filament. Allow the surface to turn brown and crusty. Remove from oven and allow it to cool.

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