Quick whole wheat bread

Another experiment at bread making, and another perfectly baked bread. This one is a quick 2 hour bread. However, the process is hastened by the use of a food processor to knead. I guess without the food processor, you can add another 10-12 minutes and some exercise in the kneading process. 

Ingredients

2 Cups Whole wheat flour (atta)

1/2 + 1/4  Cup bread flour (maida)

2 Tbsp Sugar

1 tsp Salt

2 tsp Yeast (I used instant, but I guess you can use Active dried as well)

1 Egg

2 Tbsp Olive oil

2 tsp Sesame seeds

1 tsp chilli flakes

2 tsp Flax seeds

2 tsp Italian seasoning

The last four ingredients are optional. 

Method

Combine all the dry ingredients (except 1/4 Cup maida).  Put it into the food processor. Add the warm water, egg and olive oil and knead at medium speed till it forms nice soft dough. Add the leftover 1/4 Cup maida. increase speed to high for a minute.

Take out the the dough and knead a bit with your hands, turning and folding the dough. Once the dough has some spring in it, proof it for around half an hour by covering it with a kitchen towel. Unlike most dough the cue of doubling does not apply here, the dough does rise a bit though. Now take it out and flatten it out on the work surface, then roll it up to the shape of a loaf. Seal the ends. 

Grease a bread tin (4x8 in). Put in the dough with the sealed side at the bottom of the pan. Proof it again in a draught free place for another 25-30 min. Here you can use the cue of the bread rising about 1/2 - 1 inch above the bread tin.

Pre-heat your oven to 375°F / 195°C. 

Then bake the bread for 15 min at 195°C. By now the top is fairly browned. Now cover the top with aluminium foil and bake for another 15 minutes at 195°C.

Take out, let cool for 10-15 min and then slice it.

Enjoy with butter or in a sandwich.