Fresh from the oven!

They say there is nothing like the smell of freshly baked bread….. i couldn’t agree more!
It’s been a couple of months since i’ve been experimenting with bread making…the ingredients, proportions, temperature…not to mention the number of loaves which turned out like heavy rocks & others that remained soggy and refused to cook. Until, i finally chanced on two recipes that have worked brilliantly every time i’ve tried them…

You’d ask why i suddenly started making bread..what happened to all the cakes and curries and kebabs?! Well, Cribby gifted me a KitchenAid for my birthday!


As i learnt more about breadmaking, i also realised that some of the best breads turned out with simple reciprs and hand kneading!

So here goes a simple recipe, which has worked for me every time i have tried it. Within 2 hours, you will have your very own homemade bread….full of health & flavour!

Homemade multigrain bread

For a big 10″ round loaf

  • 360gms all purpose flour
  • 100gms wholewheat flour
  • 40gms ragi flour
  • 2tsp salt
  • 8gms instant yeast
  • 260 ml water
  • 50 ml milk


1. In a big bowl, mix all the flours, salt and instant yeast.
2. Make a well in the middle and add the oil, water and milk.
3. Mix well with a rubber spatula, until it all comes together. If the dough is dry or too hard at this point, add driblets of water.
4. Transfer dough to a work surface and allow to rest 2 mins. Wash and dry your bowl meanwhile.
5. Knead the dough by holding it in place with the fingers of one hand and stretching it by pushing with the heel of your other hand. Then lift the further end & fold it back towards you. Repeat this about 10 times and allow another 2 mins rest.
6. Repeat another 10 times. The dough should be quite smooth by now. Make into a ball and transfer to a lightly oiled bowl. Cover and allow to rise upto twice its volume.
7. Knock back lightly and again form into a ball.
8. Dust with flour and make a cross on the top. (It is important to slash the top with about  1/2 inch deep slanting slashes, as this allows the bread to swell well!)
9. Bake in a 210 degree oven for about 25-30 mins. If the top is not well browned, bake at 220 degrees for another 2-3 mins.

This loaf tastes great with jam & butter or you could make some wholesome sandwiches….
Do drop in a line on how your loaf goes…Happy Baking


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