100% whole wheat and oats seeded bread

Bread baking is an art as much as it is a Science. 

The gluten development, how the yeast behaves in different climates is all a science. And it takes some practice to understand this perfectly. 

I have always baked whole wheat breads, and resist to try with APF. I'm no expert, am learning myself. 

Beginners find it easy to use APF for breads since it gives a great crumb and a soft and pillowy texture. But I do not use APF since it is not as healthy as whole wheat. As a result, Whole wheat bread that I bake is slightly more dense, but a lot healthier. Bread needs good quality yeast and perfect kneading. Whole wheat breads always are more dense than APF breads.

If the yeast doesn't become frothy, toss it. Good quality dry active yeast should get frothy in lukewarm water in 10 minutes. 

The water content depends on the climatic conditions. Dry and cold areas might need water slightly more than humid climate. That is why this is a science. Means after some trials (and may be errors) you will crack the correct technique!  

Here is the Recipe.

What went in

3 cups whole wheat flour
1/2 cup oats (i used the instant variety)
1 1/4 cups lukewarm water
2 1/4 tsp dry active yeast
1 1/4 tsp salt
2 tbsp oil ( I used Rice bran oil)
2  tbsp sugar
Seeds - 3-4 tbsp ( I used a mix of  flax seeds, sunflower seeds and black sesame seeds) Roast these well. 

Wheat flour for dusting 

Oil for greasing 

Milk for brushing on loaf top. 

Directions

1. Dissolve the sugar in the lukewarm water. Add the yeast, give it a quick stir and let it proof for 10 minutes. The mixture should become frothy.
2. Mix the flour, oats, salt and oil in a big bowl.
3. Add the proofed yeast-water mixture and mix exerything with a wooden spatula. It will look like a shaggy mass. Leave this for 10-15 minutes, which is when the wheat absorbs some of the water ( I did all this by hand and used up a lot of my energy (read calories)... you might want to use your Kitchen Aid or food processor ) 
4. After 15 minutes, the dough should look better and will start becoming one mass. ( I accidentally added more water hence had to add some flour) Start kneading it on a lightly floured countertop. Push it away with the heel of your hand and fold. Then repeat. Knead for about 10-12 minutes till it is smooth and elastic. Add the seeds till it gets uniformly mixed in the dough. Continue kneading. Kneading is complete when the dough bounces back when slightly prodded.
5. Once kneading is done, shape the dough into a smooth ball. Place it in a greased bowl. Cover the bowl with cling film and leave in a dark place. The oven is a good place.
6. The dough should rise to double. It took 90 minutes and I let it rest for 30 more. This is the first rise. 
7. Take the dough and punch it and knock down on a wooden surface. This will release the air bubbles. Knead for a minute or two till it is soft and elastic. 
8. Grease the loaf pan and keep ready. Flatten the dough into a rectangle with the loaf pan as a guide for the measurement.
9. Fold one edge inside and fold the other edge on top of this just like you would fold a letter. Pinch the edges and sides so that it sticks well. This will prevent formation of carbondioxide pockets at the folds as the loaf gets baked. 
10. Place the log shaped loaf into the greased loaf pan and cover with cling film. Allow this to rest in a dark place. If you live in colder climates, you might consider covering the film wrapped pan with some thick kitchen towel as well. This is the second rise. Let this sit for one hour.
11. Preheat oven to 170 deg. Brush milk generously with a brush on the top of the loaf. This will make it soft. Sprinkle some seeds. 
12. Bake for about 30-40 minutes or so, or till the pan sounds hollow when tapped from outside. If you find that the top is browning fast, place an aluminium foil loosely on the top and continue baking. 
13. Once done, remove from oven. Brush some butter on the top. Yields a softer crust. Let the loaf cool for 10 minutes in the pan. Then unmould it and let it cool.on a wire rack completely. 
14. Slice after it cools completely.

Muthiya

Muthiya is a traditional gujarati snack dish which is nothing but spicy steamed rice flour dumplings. The very fact that the main cooking procedure is steaming makes it a healthy alternative.
This contains rice flour, so actually its a meal in itself.

Try this with different vegetables every-time, and you will have more variety.
The next time you are bored of the regular Roti, Sabzi, Dal-Chawal routine, try this. Best ejoyed for dinners. Makes the dinner light for the tummy and healthy for the body.

Muthiyas in Gujarat are especially enjoyed in the June-July months, at the onset of monsoon. This is because the greens are available only for about a 15 day period. You may not find this in the markets, these are available usually with ladies who bring veggies in baskets which they carry on their head. They get the greens from villages, or probably even grow them in their small patches of land. ( I know this as we buy our veggies from these ladies :-) They get us fresh veggies, which has not undergone a long journey to reach my kitchen, like the veggies purchased from malls. If you live anywhere in Gujarat, you may get this. If you are not in Gujarat, you can still enjoy muthiyas made of Fenugreek leaves(Methi) or Bottlegourd (Doodhi)

What goes in:

Muthiya greens - two bunches, finely chopped.
Options other than muthiya greens are Methi (Fenugreek), Bottlegourd, Onion etc - Bottle gourd should be grated.
Chilli - garlic- ginger paste - 2 tbsp
Rice flour - 1 cup
Bengal gram flour ( Besan) - 2 tbsp
Jowar flour (sorghum) - 2 tbsp (optional)
Salt - to taste
Oil for kneading - 3 tbsp
Water for kneading
Asafoetida - 1/2 tsp
Red chilli powder - If you prefer a red colour and more spice
Turmeric powder - 1 tsp

For the tempering -
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 10-12


How you make it.

1. Take a bog bowl and toss in the chopped greens. Add one tsp of salt to it and mix well. Let it rest for some time. This will release some water from the chopped greens. 
2. To this, add the chilli-garlic-ginger paste, salt, chilli powder, turmeric powder and Asafoetida. Mix well. 
3. Add the flours and first, dry mix all of this. 
4. Add oil, and little water, slowly kneading into a a consistency where you can roll the dough into a log shape and it remains firm, yet soft. To get the consistency right, try taking a fistful of the dough and press firmly. It should get shaped well. 
5. make cylinders 3 inches long and about 1.5 inches thick. 
6. Steam this for about 15 minutes. 
7. Once steamed, let these cool. 
8. Cut them into half inch pieces. 
9. For the tempering, heat the oil, add mustard seeds. As the mustard seeds start sputtering, add the sesame seeds and the curry leaves. Add the muthiya pieces. 



Muthiya preparation

10. Toss well and serve hot! 

Enjoy 

Variations: 

• For the not-so-health-conscious people, if you enjoy fried food, the good news is Muthiya can be fried ! ( At home, we are two groups, one likes the steamed one and the other likes the fried ones ;-) ) 
• For the fried version, use only gram flour. you can add some sorghum flour. But like any other indian fritters, gram flour works best here. 
• Incase the steamed version is leftover, and you are wondering what to do with it, just crush it with your fingers. And toss into a wok with some heated oil. Makes for a nice rice upma! 

Enjoy! 

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