Farmer's loaf

1 servings

Ingredients

Quantity Ingredient
500 grams Atta; (wheat flour)
150 grams Dallia; (cracked wheat)
60 grams Bhussi; (wheat bran)
1⅓ litre Lukewarm milk
40 grams Yeast; crumbled
40 grams Salt
100 grams Desi ghee; (clarified butter)
60 grams Malt
Atta for dusting

Directions

Sieve the flour and wheat flour together with salt. Pour the lukewarm milk into a round-bottomed bowl. Add crumbled yeast and stir until it dissolves.

Keep for about 10 minutes or until the mixture turns frothy.

To prepare the dough:

Mix 100 g of the cracked wheat (reserve the rest for coating), bran, clarified butter and malt with the sieved flour. Make a well in the centre and pour the yeast mixture into it. Gradually mix to a smooth dough. Cover with a moist cloth and keep aside in a warm place to prove for 30 minutes in summer and for 40-45 minutes during winter or till the dough, when pressed, returns to its original position. Divide the dough into six equal portions and roll into smooth oval shaped loaves. Using a sharp knife, make an incision on the surface of each loaf, down the middle, from edge to edge, leaving 2½ cm on each side. Sprinkle the reserved cracked wheat on the loaves, ensuring they are evenly coated, dust with atta and arrange on the baking trays. Put the trays in the pre-heated oven and bake at 350 F for 30 to 35 minutes or until a crisp crust is uniformly formed. Slice after two hours or when the loaves are cool. Reheat until warm and serve as an accompaniment.

Converted by MC_Buster.

Recipe by: makes 6 500g loaves

Converted by MM_Buster v2.0l.

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