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Whole wheat bread
In the bowl of a standing mixer and add all the ingredients in the order mentioned.
Ingredients
400g whole wheat flour (aata)
2 tsp active dry yeast
265ml lukewarm water
100g top of the milk cream (malai)
1t minced garlic '94-5 cloves)
1t red chili flakes
2t dried herbs
1 1/2 t salt
Topping
1 tsp whole wheat flour to sprinkle on top
Method
In the bowl of a standing mixer and add all the ingredients in the order mentioned.
Mix briefly, then knead for approx three minutes. This should result in a smooth yet sticky, stringy dough.
Turn the dough into an oiled bowl, turned over with damp hands to coat with oil.
Cover with cling wrap and leave in a warm place for about an hour to double.
Preheat the oven to 250C. Line a baking sheet with parchment paper.
Turn dough onto parchment paper and shape into loaf with damp hands. I tried to give it a few rolls as well. Sprinkle over with a little whole wheat flour and leave to rise for 20 minutes while the oven preheats.
Pop into a hot oven, reduce the temperature to 200C and bake for 35-45 minutes until cracked on top and hollow to sound when tapped underneath.
Remove to a cooling rack. Serve warm or at room temperature.
