There is a healthier version for every food we consume. Bread, for the most part, contains tons of gluten and carbohydrates, consuming which is nothing less than a nightmare for weight watchers. This does not mean they have to compromise on this incredible delight, because there exists a healthier version of bread as well. A straightforward way to make bread healthier is to bake your own, using unprocessed ingredients.
Things to consider
Whole grains: Whole grains are the best items you can choose to bake your healthier version of bread as they contain germs which sprout into a new plant when left untouched, endosperm and the bran that is enriched with vitamins and fibre.
Moisture: Add enough moisture to the dough to prevent it from drying and falling apart.
Ingredients for multigrain bread
- 2 cups of whole wheat flour
- A quarter cup of millet flour
- A quarter cup of Jowar flour
- A quarter cup of Bajra flour
- One tablespoon flaxseeds
- One tablespoon sesame seeds
- One tablespoon rolled oats
- Quarter tablespoon of gluten powder
- A tiny pinch of calcium propionate1 tablespoon salt and instant dry yeast
- 1 tablespoon castor sugar
- Start by combining the yeast and sugar in a quarter cup of lukewarm water and mix well. Once the ingredients are mixed thoroughly, cover it with a lid and keep them aside for about 10 minutes.
- Now, combine all the remaining items, with the above mixture. This forms loose sticky dough after kneading for about 15 minutes continuously. Now add one and a half cups of warm water to the dough mixture.
- Use a bread loaf of 200mm, grease it well with butter and add the mixture to the pan. Grease your fingers as well and pat gently on the dough to settle down.
- Sprinkle toppings if any, evenly on the surface of the dough and place a muslin cloth over and wait for 30 minutes
- Preheat the oven at 210 degrees for about 20 minutes.
- Once heated, lower the temperature to 160 degrees and bake it for about ten minutes.
- Once done, keep it aside and allow it to cool so that all the ingredients become crisp and settle down.
Best whole grains
Although there are plenty of whole-grains available in the market, some are better than the other, and some are best when chosen for baking bread.
Whole wheat flour: It is the most used as it has a milder flavour to it and is easily mixed with refined flours.
Spelt flour: This protein-rich flour has a slight hint of nutty flavour to it and is from the same family as the wheat. Hence, more comfortable to handle.
Oats flour: It is the healthiest as it adds sweetness and heartiness to the flour.
Rye flour: It is a rare kind of flour that might not be the healthiest. However, it still adds good flavour and aroma to the bread.