- Put the dried fruit into a bowl. Cover them with the hot tea and leave overnight or for at least 3 to 4 hours so they plump up. Once they have plumped up, drain the liquid and reserve it to be used later. The liquid when measured was about ½ cup for me. Make sure you measure this, since you will be topping up with milk to make it 1 cup.
- To this liquid, add the chia seeds, if using and let it rest until used. Also set the fruit aside. Make sure the fruit has drained well, otherwise it will make the dough wet when you add it later.
- I kneaded the dough by hand,it can also be kneaded by machine. In a large bowl, take together both the flours, add yeast, jaggery, spice powder. Mix them together with a whisk.
- Now add warm milk to the tea mixture and make it 1 cup. Add this “milk + tea” mixture to the dry ingredients in the bowl and knead into a just-sticky-to-touch and elastic dough, adding a little more flour if necessary. I needed a ¼ cup more of milk to knead the dough. It might be due the flour ratio used. Turn the dough onto a lightly floured counter and flatten it out. Sprinkle the drained fruit over this and fold in half and fold once again. Then gently knead the dough so the fruit is evenly mixed with the dough.
- Shape the dough into a ball and place the dough in a well greased bowl. Turn it to coat it well with oil and then let it rise, covered, until it has doubled in volume (about 1 ½ to 2 hours).
- Gently knead the risen dough and shape it into a loaf. i baked it as a single loaf and used my 10 x 5 pan. If baking into 2 loaves, divide amd shape accordingly.
- Let the shaped breads rise for another 45 minutes to an hour. Brush the top of the bread with milk +oil mixture and bake at 180C (350F) for about 35 to 45 minutes until the breads are golden brown and done. Cool the breads on a wire rack. Cut into thick slices and serve with butter.
This is part of the Bake-a-thon 2015