Friday, 5 December 2014


Soya, WholeWheat & Olive Bread


Whole wheat flour/atta              - 2 cups
Soya Bean Flour                       - 1 cup
Water                                        - 1 + 1/4 cups
Instant Dry Yeast                      - 1 tspoon
Yogurt                                       - 2 tblspoon
Salt                                            - 1 tspoon
Olives                                        - 1/2 cup finely chopped black or green
Cane Sugar                                - 1 tblspoon
Oil                                             - 2 tblspoon


Sieve both the flours with salt. Add the 1 tsp instant dry yeast and just lightly mix.
Now add sugar, oil, yogurt and mix well.
Mix everything gently and then slowly start adding water in intervals to knead it to a smooth, soft dough.
Add more water if required. The dough should be slightly sticky.
Keep the dough in a deep wide bowl, brush it with oil, covered with a cling film or kitchen towel for 1 hour.

After an hour remove the dough from the bowl and then lightly punch & knead the dough again.

Now stretch the dough and sprinkle the finely chopped olives onto it.

Now make a log of the dough and seam the edges under the log.

Put it in a greased bread loaf tin for 40-45 minutes. cover and let it rise again for about 45 min to 1 hour.
Preheat your oven at 220 degrees C.
Once the bread has risen in the loaf pan, place it in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
If the bread begins to brown from the top, then cover with butter paper or aluminium foil.
when the bread is still slightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Slice the bread only once it cools down completely, as sometimes it keeps on cooking with heat inside it.

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