I find baking bread to be therapeutic. It is relaxing and calming. Though personally I would like to bake every day but life is refusing to give me any space. I don’t have a helper at present and it is a big challenge to manage the zillion tasks of being mother to 3 kids. This statement will only make sense if you live in a developing country. Our life is designed around helpers as it is assumed that every household will have help to do the chores. Hence a ridiculous amount of chores. Just the school pick and drop eat away good 3 hours of the day.
Well so is life not cribbing but just trying to learn to live with this.
Coming back to bread. I try to bake bread at least once a week.
This week I made Oat Barley Buckwheat Milk Bread with flaxseeds, nigella seeds and date syrup.
I often try new variations of ingredients and this recipe was inspired from a conversation I had with a friend.
My Mother had been complaining about the texture of the earlier bread. She wanted a bread with a softer crust.
I decided to go 3 grain with seeds and used milk to soak and soften the grains. I generally use whey water in my bread but didn’t have it on hand so substituted it with milk. In retrospective I think yoghurt would have been better substitute.
This bread is 50% grain with strong bread flour. To balance the salt in recipe I used Nigella seeds. I have figured with experience that these seeds give a salty taste allowing you to reduce the salt in a recipe.
This bread was flavoured with date syrup as a sweetener which gave it the added benefit of iron.