We all love breads specially for our breakfast and tea time. We can make a variety of recipes if we have a loaf of bread ready in hand. Sandwiches, bread butter, crispy toast, bread and cheese or jam, bread pakoda, French toast and many more to add is all possible with a good loaf of bread and baking them at home is much more fun and we can select healthier options too. This is a half n half bread i.e. half refined flour and half whole wheat flour. This is a savior for all those who feel whole wheat breads are not tasty or they are too hard and to be honest while wheat bread is a bit tricky to make. Baking is fun with refined flour. As it gives fluffiness and moisture to the bread. So, this half n half bread is a healthier option and turns great too every time. So let’s get baking.

Ingredients

Refined flour – 1 1/4 cup

Whole wheat flour – 1 1/4 cup

Milk – 1 cup

Water – 1/4 cup

Milk powder – 2 tsp

Sugar – 1 tbsp

Salt – 1 tsp

Butter – 1 tsp

Yeast – 2 1/4 tsp

Oil/ butter – for greasing the bowl and tin

Milk – 1 tbsp for milk wash

Method

1. Heat a cup of milk for a minute. Add sugar and allow it to dissolve. As the sugar dissolves the temperature of the milk might be warm. When it is still warm and yeast and allow it to rest for ten minutes. If your milk is not warm heat the milk for a few seconds before adding the yeast. After 10 minutes you might notice that your yeast has risen well. If not change the yeast, try again or do not proceed further.

2. In a big bowl add refined flour, whole wheat flour, salt, milk powder and give a good mix.

3. Add the yeast mixture and start mixing. You can do this process with your hands, a food processor or even a stand mixer. Slowly start kneading the dough. You need to get a sticky dough. 1/4 cup water should be used as a reserve to make the dough sticky.

4. Once the flour is combined and it turns to a sticky dough then start kneading exactly for five minutes. You shall notice that gradually the sticky ness goes away and the dough turns smooth.

5. Add a tsp of butter and knead again for five minutes. You would notice that you get a soft and spongy dough with a beautiful shine. Grease a bowl with some butter/ oil and allow it to rest for an hour. Keep the dough closed with a cloth or a plate. Keep it in a warm place.

6. After an hour you might notice that the dough has doubled in volume. Slowly remove the dough and punch it for a minute. Now shape the dough into a log form according to the size of your tin. Grease the tin well with oil or butter and place the dough. Allow it to rest for an hour.

7. After an hour, you will notice that dough has risen further. Give a milk wash on top. Preheat the oven at 200 degree Celsius and bake for 30 minutes. Once done slowly tap the tin and remove the loaf. Take a damp cloth and cover the loaf for an hour. After an hour slice the bread with a serrated knife-and serve as desired.

TIPS

1. If the yeast does not ferment well then please do not proceed. You may rest the milk + sugar + yeast mixture in an oven so that it stays warm and ferments well.

2. Grease every edge of the tin with oil or butter so that the loaf comes out easily after baking.

3. Giving a milk wash is a must to get the perfect color. Using full fat milk gives good color. The rustic color of the bread makes it look good & adds a good taste too.

4. When the dough rises for second time, make sure it rises till the edge of the tin. If it doesn’t rise well bread might crack. If it is over risen then it might deflate while baking.

5. If you don’t have an oven then you can bake it in a cooker as well. Do not use whistle and gasket. Cover the bottom of a the pressure cooker with salt and place a stand and preheat on high flame for ten minutes. Place the baking tin and close the lid. Bake it for 30 minutes on a medium flame. Check after 20 minutes.