Wholewheat multigrain bread

Ever since I had a successful trial with making incredible dough for chapati using the mixie /blender , I have been trying the same technique for making the bread dough as well . Everytime I have had the same consistent result and now baking has become even more exciting a breeze knowing that I wont have to struggle sometimes to get the dough right , by adding more flour or unnecessary oil , to manage a stickly dough .

All you have to do is follow the recipe perfectly with measurements and no room for approximations, it is not needed also as it works just like the stand mixer, except in stand mixer the machine runs continously in a slow to medium speed, whereas in mixie /blender method, we have to manually adjust the pulsing speed .

Believe me , once you start making dough using mixie / blender, you will not do it any other way except maybe to use your kitchen aid if you have one or any processor for that matter . So this post and many more like this are meant for seniors, the elderly in kitchen who do not have access to such machines and have to hand knead the dough , no more ! The mixie method is here and you can give a shot .

Ingredients:

• 3/4 cup warm milk or water total requirement for kneading dough , may go upto 1 cup depending on flour texture and how much water it absorbs to form daough . so do not add all water at once .

• 1 tsp yeast

• 1 tsp jaggery powder or sugar

• 1.5 cups wholewheat flour ( i have used a market brand of flour which has multigrain flour like millet flour, fenugreek, oat flour and bengal gram flour )

• 1/4 tsp salt 2 tbsp oil or ghee or melted butter

  Method

• Take a bowl or glass, add yeast , jaggery or sugar ,

• add warm water or milk , about 3 tbsp or about 1/4 cup enough to mix the yeast and sugar .

• keep this liquid aside , allow yeast to activate .

• Take a blender jar , add in some oil to grease inside the jar, with a brush .

• add the flour keeping some aside for finishing .

• add salt, add the activated yeast mixture, pulse the ingredients briefly . check on dough .

• add more water from the remainder , pulse briefly . open jar, check on dough , it will be coming together in centre in rough texture.

• add in 1 tbsp oil , again pulse briefly .

• add left over flour and pulse .

• add in 1 more tbsp oil and finish the mixing of dough in blender .

• Take out dough to a work area, note it wont be sticky if you have followed instructions , but will be pliable and smooth .

• Now with few short turns and folds you can shape the dough into a smooth ball and allow to proof on counter.

• After an hour the dough would have doubled , take it out , do not flatten it too much , but again make into a ball , cover with cling wrap and now keep in fridge for cold proofing for 8 to 12 hours or overnight .

• This method gives a very good textured bread , great taste and also easy to handle dough . after cold proofing next day , take out dough ,

• use as much as you require, put back remaining in fridge for later .

• shape into loaves or small buns, or dinner rolls . place on counter for proofing for an hour or till they look bigger .

• Bake the bread / buns or rolls in a preheated oven at 180 C for 25 minutes or till done .

• brush with melted butter , allow bread to cool before slicing .

Watch my youtube channel vidoe of this recipe step by step. Consider subscribing to my channel for regular uploads .