Experimenting is something I Knead. This was a dough yield of about 900 grams.
- Daliya : 100 grams.
- Semolina : 100 grams.
- Whole Wheat Flour : 250 grams.
- Milk : 175 grams.
- Vital Gluten : 25 grams.
- Butter : 50 grams.
- Sugar : 20 grams.
- Yeast : 7 grams.
- Salt : 9 grams.
- Water as needed.
Soak 100 grams of Daliya in 50 grams of boiling hot water till it naturally cools down. This will soften it for use in the bread dough.
Combine the soaked daliya with all the remaining ingredients. It will form a stiff dough. Let it autolyze for 20-30 minutes.
Start kneading. Add a little water at a time to soften it as you knead. Knead till its a soft and bouncy dough, which passed the window pane test.
Rest it for an hour or two till its almost doubled in size.
Shape and rest till its proofed correctly.
Bake at 180C for 30 minutes in a preheated oven.