Yet another loaf of bread. Baked 2 loaves and delivered one to my parents.
Love how soft this loaf is even when it was made using the straight dough method. I made this yoghurt loaf before and did this again, with some changes to the recipe. Added a tablespoon of wholemeal flour, threw in chia seeds and raisins to give it some bite. Yummy!
Had it on the 3rd day and it was still soft. I love pairing it with coffee and jam :)
Yoghurt Wholemeal loaf with Chia seeds & Raisins
(Straight dough method)
240gm bread flour
60gm + 1 tbsp wholemeal flour
4.5 tsp skimmed milk powder
1.5 tbsp castor sugar
3/4 tsp salt
2 tsp [12gm] instant yeast
2 tbsp chia seed
raisins (as desired)
125ml warm water
1 tbsp [15gm] butter
1. Using a food processor or mixer, pour in water and add in yeast in the mixing bowl. Leave for about 5 minutes to froth. Then add sifted flour, milk powder, salt and sugar. Start machine to knead ingredients on medium speed into a soft dough [about 5 minutes]. Add in yoghurt, continue kneading for another 5 minutes.
2. Then add in the butter. Continue kneading till dough is soft and smooth [takes about 20 minutes]. Remove mixing bowl and cover to proof for about 20 minutes or until double in size.
3. Punch down dough and roll into a ball. Roll flat in rectangular shape, fold to centre from left and right, then roll flat into a long rectangular shape. Roll up swiss roll, seal the edges and put into a greased Pullman's tin. Leave to proof for 40-50 minutes [or until it rises to 80% of the tin].
4. Preheat oven at 180 degrees C and bake bread on lower rack for about 25-30 minutes. Remove bread from oven and baking tin immediately to cool on rack before storing.
Off it goes to my parents!