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Ingredients for 2 loaves:


1 tablespoon + 1 teaspoon dry active yeast

3/4 cup water

3/4 cup bread flour



1 tablespoon Hot Curry Powder

2 cups bread flour

3 cups whole wheat flour

1 tablespoon sea salt

1 pint container plain yogurt at room temperature

1/3 cup warm milk (as needed)



Starter: The evening before making this bread proof the yeast in water until it foams.  Stir in enough bread flour to make a thick batter.  Beat it for 30 seconds, cover with plastic wrap, and let it stand overnight.


Garam masala: Combine the curry powder with 1/2 cup bread flour and stir to blend.  Heat an unoiled non-stick skillet over medium heat on the range.  Pour in the four mixture and toast it, stirring constantly for 3 minutes or until the flour is fragrant.  Cool briefly.


Dough: Combine the spiced flour with remaining dry ingredients (flours and salt)and stir together using the paddle attachment on the electric mixer.


Stir in the starter dough and yogurt adding just enough additional milk to form a soft dough.  Let the dough rest for 1 minutes while you remove the paddle and replace with a dough hook.  Machine knead the dough for 5 minutes on a low speed adding more flour to keep the sides and bottom of the bowl clean.  Rest for 5 minutes, then knead again on medium speed for 1 minute.


Place the dough in a lightly oiled bowl, cover, and place in a warm (100 degree) spot to double in size, 1-1/2 to 2 hours.


Gently unmold the dough from the bowl onto a lightly floured work  surface and divide in half.   Rest and shape into loaves using the direcitons in the recipe for Whole Wheat Bread with Sprouts.  Let rise until dough fills the pan, about 45 minutes.


Preheat the oven to 400 degrees.  Bake bread for 30 minutes or until the internal temperature reaches 200 degrees.   Unmold the loaves and allow them to cool completely on a rack  before slicing.