Healthy can be tasty too

Have been enjoying way too much good food while I was in Singapore vacationing. I guess that's natural for most people, since who would look out for healthy food when you are enjoying yourself? But now, guilt is slowly sinking in and besides exercising, I have better make something more healthy this time round instead of all those sweets stuff. Since I have been thinking of making wheat bread for a long time now, I immediately got in to bake it. There are so many whole wheat bread recipes out there, it's really hard to know which one is the right one....a tasty one more importantly. But I guess, only trying it out yourself can only solve this riddle. Anyway, I remembered I found a pretty good whole wheat bread recipe from a Taiwan blog awhile back and so I decided to give it to try.

The other good reason why I have chosen this recipe over others was my mom gave me some really good honey that she bought from Korea during her recent vacation. Cute looking container don't you agree, heehee. ;) My mom told me that this figuring is the symbol of the Earth God whom looks after the land and flowers which yield this delicious and nutritious honey. ;)She did instruct me to take a tablespoon whenever I want to smooth my throat. But I figured using some of the honey to bake this wheat loaf, it probably gonna yield a better tasting bread?! You bet! ;) But I guess if you don't have imported quality honey from Korea, you can still make this loaf with your usual honey, no problem.;0

I did make some changes to the original recipe, so here is my version:
Ingredients for Honey Whole Wheat Loaf:
250g bread flour
50g whole wheat flour
35g caster sugar
1 tbsp of quality honey
4g instant active yeast
3g salt
50ml fresh whipping cream
160ml fresh milk
20g unsalted butter, room temperature

Method:

• Mix all ingredients except butter in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 15 to 20 minutes.
• Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
• Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
• Punch out the air in the dough and divide it into 3 equal portions.
• Roll out each portion into a long flat oval shape and roll up one end to make it into a swiss roll form.
• Placed the dough into a greased loaf tin and repeat with the rest of the 2 portions.
• Cover and let proof for another 2hrs or till the loaf fills 90% of the tin.
• Preheat the oven to 180°C. Brush the top of loaf with egg wash.
  
• Bake loaf in the oven for 35 minutes. If top browns too quickly, cover with aluminum foil till baking time is up.
• When done, take out from oven and unmold immediately and let cool on rack before slicing.

Usually people that love white bread will not choose wheat bread since it's texture is slightly coarse. But this whole wheat bread I made is really not bad, it does have the grainy texture but yet it's soft and yummy. The ultimate test will be with my children since they don't like wheat bread. But guess what, even my little girls just devour it with just some butter and jam without giving it a second thought! Success! ! Not convinced? Okay okay, check out the photo below:
Need I say more? Hurry and go make a loaf for yourself and your family today! Cheerio!