Wednesday, August 13, 2014

Yoghurt Wholemeal loaf with Chia seeds & Raisins (Straight dough method)

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 
70ml yoghurt 

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!

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