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<blockquote data-quote="aroy" data-source="post: 505621" data-attributes="member: 16090"><p>Bread with roughage.</p><p></p><p>In India we use wheat flowers of different coarseness</p><p></p><p>1. Dalia is coarsest, particle around 1/2mm across. It is used mainly for poridges and sweets.</p><p>2. Semolina is a bit finer.</p><p>3. Atta is fine grind with bran . This is used for making flat bread all over India.</p><p>3. Maida or fine flour is the finest grind available. The quality varies and there is no bran.</p><p></p><p>I try to make bread a bit healthy, so mix about 10% Atta with flour. As the proportion of Atta goes up, the bread rises less, 50% is more or less the limit. So all the Brown Bread and Whole Wheat bread that is sold in the market is a bit of a misnomer as it always contains a lot of Maida - Fine ground wheat.</p><p></p><p>So here are the steps. I made two loaves with 1 kg of fine flour and 2 cups of Atta. The yeast is from a 1/2 kg bulk pack. Milk used is low fat variety.</p><p></p><p>[ATTACH]186083[/ATTACH]</p><p>Water with sugar. heat the water in microwave for 30 sec</p><p>[ATTACH]186084[/ATTACH]</p><p>1 1/2 TBS dried yeast</p><p>[ATTACH]186085[/ATTACH]</p><p>Mix the yeast, it will rise while the flou is sisfted</p><p>[ATTACH]186086[/ATTACH]</p><p>One 1/2 kg pack of Maida and 2 cups of Atta sifted. What you see is the bran, which goes back into the flour. The reason I sift is to check for insect if any</p><p>[ATTACH]186087[/ATTACH]</p><p>Second packet of 1/2 kg MAida in. Now salt and more sugar</p><p>[ATTACH]186088[/ATTACH]</p><p>The yeast has bubbled over. The milk at the right is also heated</p><p>[ATTACH]186089[/ATTACH]</p><p>Pour all the liquids in the flour mixture. Add water as needed</p><p>[ATTACH]186090[/ATTACH]</p><p>The kneaded dough after 15 minutes of kneading</p><p>[ATTACH]186091[/ATTACH]</p><p>Rise after 1/2 hour. In winter it may take an hour to rise as much</p><p>[ATTACH]186092[/ATTACH]</p><p>I decided to try "Braided bread for one loaf along with one loaf in the normal tin</p><p>[ATTACH]186094[/ATTACH]</p><p>One loaf in the tin</p><p>[ATTACH]186095[/ATTACH]</p><p>Braided Loaf on a lid. The lid is 12" across</p><p>[ATTACH]186096[/ATTACH]</p><p>After 1 hour of rise</p><p>[ATTACH]186097[/ATTACH]</p><p>Into the oven</p><p>[ATTACH]186098[/ATTACH]</p><p>Baked</p><p>[ATTACH]186099[/ATTACH]</p><p>Loaf in the tin</p><p>[ATTACH]186101[/ATTACH]</p><p>Another View</p><p>[ATTACH]186100[/ATTACH]</p><p>Out of the tin</p><p>[ATTACH]186102[/ATTACH]</p><p>Upright on the stand</p><p></p><p>NOTES</p><p>1. I got two loaves from about 1.2kg flour</p><p>2. The salt and sugar add to the taste and aid in making the bread fluffy.</p><p>3. The stone in the Oven is my Thermal Regulator. Once hot it keeps the temperature constant and I can open the door to check the progress without cooling the oven. We use bottle gas, so there is always a chance that the gas cylinder may run out while baking.</p><p>4. What you see below the bread in the oven are potatoes in aluminum foil. A foolproof method of getting baked potatoes with no additional effort.</p></blockquote><p></p>
[QUOTE="aroy, post: 505621, member: 16090"] Bread with roughage. In India we use wheat flowers of different coarseness 1. Dalia is coarsest, particle around 1/2mm across. It is used mainly for poridges and sweets. 2. Semolina is a bit finer. 3. Atta is fine grind with bran . This is used for making flat bread all over India. 3. Maida or fine flour is the finest grind available. The quality varies and there is no bran. I try to make bread a bit healthy, so mix about 10% Atta with flour. As the proportion of Atta goes up, the bread rises less, 50% is more or less the limit. So all the Brown Bread and Whole Wheat bread that is sold in the market is a bit of a misnomer as it always contains a lot of Maida - Fine ground wheat. So here are the steps. I made two loaves with 1 kg of fine flour and 2 cups of Atta. The yeast is from a 1/2 kg bulk pack. Milk used is low fat variety. [ATTACH=CONFIG]186083._xfImport[/ATTACH] Water with sugar. heat the water in microwave for 30 sec [ATTACH=CONFIG]186084._xfImport[/ATTACH] 1 1/2 TBS dried yeast [ATTACH=CONFIG]186085._xfImport[/ATTACH] Mix the yeast, it will rise while the flou is sisfted [ATTACH=CONFIG]186086._xfImport[/ATTACH] One 1/2 kg pack of Maida and 2 cups of Atta sifted. What you see is the bran, which goes back into the flour. The reason I sift is to check for insect if any [ATTACH=CONFIG]186087._xfImport[/ATTACH] Second packet of 1/2 kg MAida in. Now salt and more sugar [ATTACH=CONFIG]186088._xfImport[/ATTACH] The yeast has bubbled over. The milk at the right is also heated [ATTACH=CONFIG]186089._xfImport[/ATTACH] Pour all the liquids in the flour mixture. Add water as needed [ATTACH=CONFIG]186090._xfImport[/ATTACH] The kneaded dough after 15 minutes of kneading [ATTACH=CONFIG]186091._xfImport[/ATTACH] Rise after 1/2 hour. In winter it may take an hour to rise as much [ATTACH=CONFIG]186092._xfImport[/ATTACH] I decided to try "Braided bread for one loaf along with one loaf in the normal tin [ATTACH=CONFIG]186094._xfImport[/ATTACH] One loaf in the tin [ATTACH=CONFIG]186095._xfImport[/ATTACH] Braided Loaf on a lid. The lid is 12" across [ATTACH=CONFIG]186096._xfImport[/ATTACH] After 1 hour of rise [ATTACH=CONFIG]186097._xfImport[/ATTACH] Into the oven [ATTACH=CONFIG]186098._xfImport[/ATTACH] Baked [ATTACH=CONFIG]186099._xfImport[/ATTACH] Loaf in the tin [ATTACH=CONFIG]186101._xfImport[/ATTACH] Another View [ATTACH=CONFIG]186100._xfImport[/ATTACH] Out of the tin [ATTACH=CONFIG]186102._xfImport[/ATTACH] Upright on the stand NOTES 1. I got two loaves from about 1.2kg flour 2. The salt and sugar add to the taste and aid in making the bread fluffy. 3. The stone in the Oven is my Thermal Regulator. Once hot it keeps the temperature constant and I can open the door to check the progress without cooling the oven. We use bottle gas, so there is always a chance that the gas cylinder may run out while baking. 4. What you see below the bread in the oven are potatoes in aluminum foil. A foolproof method of getting baked potatoes with no additional effort. [/QUOTE]
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