Whole Wheat Potato Bread

I have read in many blogs and posts that adding Vital Gluten improves the texture of the Bread. However, I was not so sure of whether Gluten is good or bad for Health, so did a Google and found this article.

Then my next search was to look for alternatives and I found that using Mashed Potatoes or Milk or Milk Powder enhanced the quality of the Bread. Here is my first try of making WW Bread with Mashed potatoes. I made it as a Masala Bread, you can skip it and make it as a Potato Bread. 

 

Ingredients

• Potato – 2 (Medium, Boiled, peeled and mashed)
• Whole Wheat Flour – 3 -4 Cups ( I needed around 3.5 Cups of Wheat Flour as this would depend upon on the Potato and its moisture)
• Dried Herbs - 1 Teaspoon (Optional)
• Garlic - 6 Pods (Peeled and Finely Chopped)
  
• Chilli Flakes - A Generous Pinch (Optional )
• Luke Warm Water - 1 Cup
• Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
• Sugar- 1 tablespoon
• Salt - 1 Teaspoon (Adjust to taste)
• Oil - 1 Tablespoon (I used Olive Oil)

Method

•  In a mixing bowl, place the luke warm water and add the sugar and stir it well.
•  To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well.
• To this add Mashed potatoes, Dried Herbs, Garlic, salt, Chilli Flakes and Mix well.
• To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• I felt the dough needed more Flour as the moisture was more so I added Flour Tablespoon by tablespoon till I got a smooth Pliable Dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Then shape it into a loaf and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

 .

Tutti Fruitti bread 

I have loads of Bread recipe on my blog, this is one Bread that I always wanted to try as this is the Bread that we use buy from the Iyengar Bakery when I was young. We had a Bakery on our street corner, so we were aware of their Baking routine, so we will go and buy them as soon as they Bake them.

Ingredients

Maida or APF - 2.5 to 3.5 Cups (I used a little more than 3 Cups)
Warm Water - 1 Cup
Dry Instant Yeast - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 2-3 Tablespoon (I used 2 Tablespoon and it was mildly sweet, next time I will add 3 Tablespoon)
Butter or Olive Oil - 1 tablespoon (I used Butter, use Olive Oil for Vegan Version)

Tutti Frutti - 2-3 Tablespoons

Method

• In a mixing bowl, place the Warm Water and add Sugar to it and mix well. 
• To this add the yeast and mix well and keep this aside for 10 minutes or till the yeast is activated.
• To this add the butter, Flour, Salt and start kneading it.
• Then add Tutti Frutti and Knead it for 10  inutes till you get a soft, pliable dough.
• Depending on the quality of Maida, you may need anywhere between 2.5 Cups to 3 Cups.
• Now place this in a bowl and smear some oil if required and cover with a damp cloth and allow it to double in size.
• This may take 1-2 Hours depending on the climatic conditions.
• After it has doubled in size, remove it from the bowl and place it on the clean kitchen counter dusted with some flour.
• Punch the dough to get the air outside and start kneading the dough.
• Knead it for about 5-8 minutes.
• Now shape it into a loaf or bun or any desired shape.
• Place the loaf /Bun in the Greased loaf/Baking tin and allow it rise for 45-60 Minutes.
• This time also cover the Loaf with teh damp cloth.
• After 45-60 minutes, pre heat the oven at 180C for 10 minutes and brush the top of the Bread with milk or Egg or Oil.
• Bake the Bread at 180C for 30 minutes or till it is done.
• Cool it to room temperature before slicing.

Whole Wheat Olive Crackers 

I found this great recipe in one of the groups I am part of and I tried it immediately as it is simple, Healthy and super tasty.

I did this in the food Processor, so the dough was ready like in a minute.

Ingredients

Whole Wheat Flour - 1 Cup
Olive Oil - 5 Tablespoon
Salt - To Taste
Curry Leaves - 5 (Chopped)
Coriander Leaves - 2 Twigs (Chopped)
Dried Italian Herbs - 1/2 Teaspoon (Optional, add your choice of Herbs)
Garlic Powder - 1/2 Teaspoon (Or else 2 Cloves of Garlic)
Baking Powder - 1/2 teaspoon
Black Pepper - 1/2 Teaspoon
Water - As required

Method:

• Add all the ingredients except water in a bowl and mix well.
• Add water little by Little and knead into a smooth pliable Dough.
• I did this step in a food processor.
• Let it rest for 15 minutes.
• Pre heat the oven at 180C and line a Baking tray with aluminium foil and grease the foil with Olive Oil.
• Dust the kitchen counter with some flour, place the rested dough and roll into a big disc using a rolling Pin.
• Keep the thickness as 1 mm while rolling it.
• Using a Knife or Pizza cutter, cut them into desired shape and place them on the greased aluminium foil.
• Brush the top of the Crackers with Some Olive Oil.
• Bake this at 180C for 20 minutes, flip the crackers after 10 minutes so it is cooked on both sides.
• Every Oven is different so keep a close eyes on the baking time. 
• The Baking time will also vary based on the thickness of these crackers. 
• Once it is done, it may be soft, once it cools done it becomes crispy.
• Once cooled down, store it in a air tight container.
• If you store it for some time and if it becomes soft, just heat for a minute in Oven. 

Spinach Bread/ Green Bread with Whole Wheat Flour 

 To do colored bread was in my wish list for a long time. However, I am wanting to get the color using natural ingredients. So I was wanting to experiment with Spinach, Beet and Carrot to get natural colors. The first one I tried was Spinach Bread and it was a super duper success. I used Whole Wheat flour, you can use APF too for making this.

Ingredients

Whole Wheat Flour - 3 Cups
Spinach/Palak Puree - 1 Cup (For the recipe click here or you can use Blanched Spinach Too)
Olive Oil or Butter - 1 Tablespoon
Sugar - 1 Teaspoon
Salt - 1 Teaspoon
Garlic - 3 (Peeled and finely Chopped, Optional)
Dry Instant yeast - 1 Teaspoon
Warm Water - 3/4 Cup - 1 Cup

Method

• In a bowl, place 1/2 Cup of warm water (Not too warm and not too cold too), add sugar to this and add the Yeast and mix it.
• Cover the bowl with a lid and leave it aside for 5 minutes for the yeast to activate.
• Once it is activated, add the finely chopped Garlic and Salt and the Spinach Puree and mix
  
  well.
• To this add the Whole Wheat flour and start kneading.
• Add warm water little by little as required, depending on the moisture content in your spinach puree and the quality of flour the water amount may vary.
• Knead till you get a soft and slightly sticky dough.
• Place this dough in a bowl and grease the dough with Olive Oil.
• Cover with a wet kitchen towel and allow it to double, it may take upto 60-90 minutes.
• Once the dough as doubled, bring it to your kitchen counter.
• Dust the kitchen counter with Flour and place the doubled dough.
• Punch it down and knead it for 5 minutes.
• Shape it into loaf and place it in a greased loaf tin.
• Cover it with a wet Kitchen towel and allow it to raise for 30 -45 minutes.
• Using a sharp knife , make some incisions on the top (This step is optional)
• Pre heat the oven at 180 C for 10 minutes.
• Bake the Bread at 180c for 45 minutes or till it is done.
• Cool completely before slicing this. 

Apple Whole Wheat Cake 

I love Apple based Desserts, and I do have couple of them in my blog. When you find time, do try them. I have made it with whole wheat flour, you can substitute it with 1:1 of Maida or APF and Wheat flour or make it 100% Maida or APF.

Ingredients

Apple - 1 (Medium sized, Peeled cored and Chopped)
Baking Powder - 1 Teaspoon
Whole Wheat Flour - 2 Cups
Cinnamon Powder - 1/2 teaspoon
Brown Sugar or Regular Sugar - 3/4 Cup (I added 1 Cup as my Apple was not sweet enough, adjust to your taste)
Refined Oil - 1/4 Cup
Apple Juice - 1 Cup (Can use water , if not available)
Lemon Juice - 1 teaspoon
Vanilla Essence - Few Drops

Method

• Pre heat the oven at 180C and grease the baking tin.
• In a mixing bowl add the Wheat flour, Baking powder, Cinnamon Powder and mix well.
• In another bowl, mix Sugar and Oil and whisk well.
• Now add this to the mixed dry ingredients.
• Then add the Lemon Juice, A pinch of salt, chopped Apples, Vanilla essence and mix well.
• Add water or Apple Juice and mix well, till you get a nice cake batter.
• Pour this into the prepared Baking tin and bake for 45-60 minutes at 180C  
• Cool it completely before slicing it.

Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts 

Dilkush is one of my favorite from Bangalore Iyengar Bakery, they are so soft and yummy. It is usually made with Maida and stuffed with dried fruits and coconut. I had to customise couple of them to suit my folks taste. So I made it with Whole Wheat and did not use but used Dried fruits and nuts. 

Whole Wheat is not as soft as Maida but it was good and was able to eat extra pieces. In the Notes section I have given how to make it using maida or APF.

Ingredients

For the Shell:Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

For the Filling:
Cashews - 6 Tablespoon (Broken)
Tutti Frutti - 2 Tablespoon
Figs - 2 Tablespoon (chopped)
Badam - 2 Tablespoon (Chopped)
Cherries - 2 Tablespoon (Chopped)
Dates - 2 (Chopped)
Cinnamon Sugar - 2 Tablespoon (I have added less , you can use as per your taste)
Feel Free to add or not use any other Dry Fruits or nuts you want. 

Method

• Lets Prepare the filling first, mix all Dry fruits and Nuts of your choice and mix it with 2 tablespoons of sugar. 
• In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Divide the dough into two equal parts and roll them into 2 circles.
• Now on a greased tray, place one of the circles and place the filling all over the circle, leaving 1/4 inch of space over the edges.
• Now slightly damp the 1/4th inch that you left on the edge with some water.
• Place the 2nd circle on top of this and press it along the edge.
• The water will act as binding agent and will bind the 2 circles with filling in between them.
• Make a incision of the top using a sharp knife. 
• Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.
• Once you take it out of the oven, apply some butter on top.
• Allow it to cool and then cut and serve.

Notes:

• If you want to use APF or Maida reduce the water to 1 cup.
• You can use milk instead of milk or 50:50 milk:water for kneading the dough for both WHole Wheat and Maida or APF Shell.
• You can do 50:50 of Wheat and APF too.
• You can use replace Olive Oil with Butter too.
• For filling you can use shredded coconut, Cashew along with Tutti fruity for the original filling as in Iyengar Bakery.  

White Bread 

I have made Whole Wheat Bread, Oats Bread etc, but I was looking at my blog and was surprised to find that it did not have the Basic White bread recipe, So decided to make one and have it on my blog.

It was so soft and fluffy. I also some dried Italian herbs to add a lots of flavor. OMG the aroma while Bread was baking was amazing.

Ingredients
Maida or APF - 3 Cups
Warm Water - 1 Cup (Not too hot , not too cold)
Sugar - 1 Tablespoon
Salt - 1 Teaspoon
Dried herbs - 1/2 teaspoon (Optional)
Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Olive Oil - 1 tablespoon

Method

• In a bowl, take a cup of warm water to this add the sugar and mix it well
• To this add the yeast and mix.
• Cover the bowl with a plate and keep it aside for 5 minutes or till the yeast becomes frothy.
• Once the yeast is frothy add the Maida or APF and Salt and knead well for 10 minutes.
• Add the dry herbs if you are using them.
• Smear the olive oil all over the dough and let it raise for 1 or 1.2 Hours or till it has doubled.
• Cover with a damp cloth during this process. 
• Once it has doubled , bring it to your kitchen counter and punch it down and knead for 5 minutes
• Then shape as per your wish and place it in a greased loaf tin.
• Cover with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Preheated oven for 30-40 Minutes at 160C.
• I did Milk Wash before I baked my bread for the shiny texture.
• Once done allow it to cool completely before slicing it

Note:

 Milk Wash - Take a Tablespoon of Milk and using a pastry brush slightly brush on the loaf before baking. 

Semolina Bread 

There was so much of posts around this semolina bread in a baking group I am part of, So I decided to try it. I was little skeptical on whether it will rise and taste good. After baking all my doubts were cleared.

Ingredients

• Warm Water -1.5 Cup (Not too Hot not too cold)
• Yeast - 1 Teaspoon
• Semolina (Rawa)- 3.1/4 Cup
• Sugar - 1 Tablespoon 
• Salt - 1.5 Tablespoon
• Olive Oil - 1/4 Cup 

Method

• In a mixing bowl, add the water and sugar and mix well. To this add Yeast and mix.
• Cover the bowl with a plate and keep it aside for 10 minutes till the yeast becomes frothy.
• To this add Semolina, salt and knead it well for 10-15 minutes, add Oil in between the kneading
• In the beginning it may be sticky as you knead it will form a dough.
• Take another bowl and slightly coat it with Oil and place the Dough and cover it with a kitchen towel and keep it aside for 1 Hour or till it doubles in size.
• Once the dough has doubled, bring it to a dusted kitchentop. Dust it with Maida or wheat flour.
• Now punch down the dough and knead it well for 5 minutes.
• Shape it into a loaf and place it in a greased Loaf Pan.
• Cover the loaf pan with a kitchen towel and allow it to double.
• This would take about 30-45 minutes depending of the climate, the quality of yeast etc.
• Once the loaf has doubled, Bake it at 200C for 30 - 45 Minutes. 
• Cool it completely before slicing. 

Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart 

Pastry shell or Tart shell is a basic base to make any Tart or Quiche. It is usually cooked with loads of butter and Maida, so I did some searching and found this healthy version of Shell.

Believe you in me, this Tart also tastes just as amazing as the regular Tart shell. I plan to post the recipe of the Maida version too very soon. It is high time I need to work on my time management, these days with too many things my time management is going hay wire, need to fix it soon.

Ingredients

Whole Wheat Flour  - 1 Cup
Rolled Oats - 1/2 Cup (I have used Quaker)
Olive Oil - 1/3 Cup (Use Melted butter for a buttery tasting shell)
Dried herbs - 1 Teaspoon (Optional)
Garlic Powder - 1/2 Teaspoon (Optional)
Baking powder - 1/2 Teaspoon
Salt -  1/2 Teaspoon
Milk - 1/2 Cup (Can use water too)

Method

• Dry roast the Oats for couple of minutes and then grind it into a powder.
• To this mix all the ingredients except milk and Oil
• To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
• To this add milk little by little and knead it into a smooth dough
• Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
• Now take a tart tin or Pie dish and slightly grease it with butter or oil
• Roll the prepared dough into  big circle and place it on the Tart tin and cut off the extra edges.
• Poke the Tart shell using a fork so the base is crispy.
• Bake it for 10-15 minutes at 200C or it is golden brown.
• Using this we can prepare Quiche, Tarts or Pie. 

Whole Wheat Garlic Scones 

Scones are a fantastic accompaniment with Tea/Coffee. I make them Crispy outside and slightly chewy inside so I get the feel of layers of texture. I have tried this recipe with garlic powder and fresh garlic and they both taste great. I used the recipe from here.

Ingredients
Whole Wheat Flour - 1 Cup
Quick Cooking Oats - 1/4 Cup (I used Quaker)
Fresh Garlic - 6 (Grated, adjust to taste, I like garlic so I have used it more)
Curd - 1/2 Cup
Oil or Cheese - 1/4 Cup (I used a combination of Rice Bran Oil and Cheddar Cheese)
Milk - 1/4 Cup  (You can use Water or combination of water and Milk)
Baking powder - 1/2 Teaspoon
Red Chilly powder - 1/2 Teaspoon
Salt - 1/4 Teaspoon

Method

• In a big bowl add all the ingredients except milk and mix them well.
• Once everything is mixed, add milk little by little and knead till you get a dough consistency.
• Rest it for 10 minutes.
• Place the dough on a floured surface and roll it using a rolling pin.
• The thickness can be 1/2 inch.
• Now using a cookie cutter cut them into desired shapes.
• Place this on a baking tray lined with aluminium foil or Parchment paper.
• Prick the scones using a fork.
• Bake it in a pre heated oven for 10-15 minutes or till it is slightly golden brown at 180C. 

Whole Wheat Pav with Indian Herbs. 

I love to add lots of Herbs to my bread, so this time when I decided to Bake Whole Wheat Pav, I decided to add loads of Indian Hers like Coriander, Mint, etc. I have used Wheat flour to make you can use All Purpose flour for very soft Pav. For the recipe with AFP click here. 

Ingredients
Whole Wheat Flour - 3 Cups
Warm Water - 1.5 Cups
Olive Oil - 1 Tablespoon
Salt - 1 Teaspoon
Sugar - 1 Tablespoon
Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Fresh Coriander Leaves - 2 Tablespoons (Finely Chopped)
Mint leaves - 1 Tablespoon (Finely Chopped)
Green Chillies - 1 Teaspoon (Finely Chopped, adjust to taste)
Garlic - 2 Tablespoon (Peeled, finely chopped)

Method

• In a mixing bowl, place the luke warm water and add the sugar and stir it well.
• To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
• To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise.
•  This may take 1 Hour.
  
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Now add Coriander leaves, garlic, Green Chillies and Mint Leaves and knead it well. 
• Then shape it into Pav and place it in a greased  tin.
• Place them touching each other and  Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

Pumpkin Bread - With Wheat 

After my success with the Pumpkin Soup, I wanted to bake something using Pumpkin but somehow I slipped out of my memory. So this time as soon as I purchased Pumpkin, I headed home and started making this aromatic Bread.

Do try this and I promise you wont be disappointed at all.

Ingredients
Whole Wheat Flour - 1 Cup
Pumpkin Puree - 1 Cup (Refer to Pumpkin Soup)
Maida - 1 Tablepoon
Raisins - 1 Tablespoon
Almonds - 6-8 (Roughly Chopped)
Sugar- 1/2 Cup (I used Brown, bu regular sugar is fine too)
Yoghurt - 2 Tablespoon (Subsitute with Soy Milk for Vegan)
Grated Coconut - 2 Tablespoon (Optional, But believe me this takes the bread to the next level)
Oil - 1 Tablespoon
Baking powder - 1 Teaspoon
Cinnamon Powder - 1/2 Teaspoon
Salt - A pinch

Method

• In a mixing Bowl add Pumpkin Puree, Curd,Oil, sugar,coconut,cinnamon powder,salt and mix well.
• Sift Wheat flour, Baking Soda and Maida together.
• Mix the Sifted Flour to the prepared liquid mixture and lightly mix them.
• To this add the Raisins and Almonds.
• Pour this prepared batter into greased Baking Pan.
• Bake this at 190C in a pre heated oven for 30-40 minutes or till it is cooked.
• Cool it completely and then slice. 

Whole Wheat Knots/Dinner Rolls 

I made these Knots using wheat flour. I was little sceptical to try this as I was little unsure of the flexibility of Wheat flour to make these knots. To my surprise they worked like a baby and I was super happy.

So lets go to the recipe 

Ingredients

Dry Yeast - 1 Teaspoon 
Sugar - 1 Tablespoon
Salt - 1 Teaspoon 
Warm Water- 1.5 Cups
Whole Wheat Flour- 3 Cups
Olive Oil - 1 Tablespoon

Method

• In a mixing bowl, place the luke warm water and add the sugar and stir it well. 
  
• To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
• To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Then shape it into knots or any desired shape and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 15-20 minutes at 180C and Broil for 5 minutes.

Whole Wheat Garlic Buns 

I made this as Dinner rolls along with the Pumpkin Soup. I spiced it up using garlic,Kalonji and Carom Seeds.

This was soft,porous and the aroma of garlic filled my kitchen.

Ingredients

Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1 Teaspoon
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Garlic Powder - 1 Teaspoon
Nigella Seeds/Kalonji - 1/2 Teaspoon
Carom Seeds - 1/2 Teaspoons
White Sesame Seeds - 1 Teaspoon (For Sprinkling)
Oil - 1 Tablespoon (I used Olive Oil)

Method

• In a mixing bowl, place the luke warm water and add the sugar and stir it well.
•  To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
• To this add the Yeast water,Garlic Powder, nigella seeds,Carom Seeds and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Then shape it into a Pav and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• Slightly brush the bun with water/milk and sprinkle some White Sesame seeds on them. 
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

Whole Wheat Bread

I am not a great fan of Whole Wheat Bread. Couple of time when I tried to make this I have got it usually very Dense.
So I was looking for the right recipe and that's when I came across the Recipe from Here. The website has some beautiful yet simple to make recipes.

The recipe is simple and the bread was not Dense and it tasted Heavenly. I am also sending this recipe for the Vegan Thursday Event hosted by Priya. 

Ingredients

Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

Method

In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.

In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.

Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.

Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.

Then shape it into a loaf and place it in a greased Loaf tin. Cover it lightly with a damp clotha nd allow it to rise for 30-45 minutes.

After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

Olive Oil Crackers

I got this recipe from here. I always wanted to make Crackers. So as soon as I found this recipe I made it the same weekend.

It was light,Fluffy and easy to make. The only time consuming part is rolling them.

It was tasting great with Salad or Tea.

Ingredients

All Purpose Flour/Maida - 20 Grams
Whole Wheat Flour - 50 Grams
Baking Powder - 1 Teaspoon
Warm Water - 115 Ml
Olive Oil - 25 Ml
Salt - Per Taste
Red chilli Powder - 1 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Oregano - 1 Tablespoon (Optional)

Method

In  a mixing bowl, add all the ingredients and knead well till you get a soft and sift dough.

Cover the dough with a cling film, and allow it to rest in refrigerator for an hour.

After an hour, bring the dough to a floured surface. Please use very little flour so that the Crackers does not get floury.

After kneading, divide them into small portions and using a roll pin roll them into thin Circles or any shape of your choice.

I actually took 1/4th of dough, rolled them into thin sheets and used a cookie cutter and cut them into circles.

Meanwhile, Pre heat the oven at 220c for 15 minutes. Line a baking tray with Aluminium foil and grease it with olive oil.

Place the rolled crackers on the Lined Baking Tray and Bake at 220c for 5-7 minutes.

Keep a close eyes as the cooking time varies on how Thin the Crackers are. They tend to burn soon as do keep a close eyes.

Sending this recipe to the Vegan Thursday hosted by Priya at http://priyaeasyntastyrecipes.blogspot.in/

Foccaccia Bread


Foccaccia is a Flat Oven baked Italian Bread. I love them with my Pasta. The aroma of the Oregano and Olive oil is amazing. The good thing about this bread is that you can add the topping as per your choice. This Bread is an amazing accompaniment for Pasta and Soup.

Ingredients

 All Purpose Flour/Maida - 4.5 Cups
Olive Oil - 1/4 Cup + for greasing
Salt - 1 Teaspoon
Active Yeast - 2 Teaspoon
Sugar - 1 Tablespoon
Seasoning - As per your choice (I used Chilli Flakes,Thyme,Rosemary,Oregano and Grated Garlic)

Method

Take a cup of warm water and add salt and sugar to it and mix well. Then add the yeast and mix well and let it rest for 5 minutes or till it is frothy.

In a mixing Bowl add the Maida,yeast mixture and Olive oil and knead well. If you have a Stand Mixer or Food Processor you can use it for kneading.

Grease a Baking tray with some olive oil and spread the dough in the tray. Cover it loosely with a damp Kitchen Towel and let it raise for 1.5-2 Hours.

After the dough has raised,make indents for every inch. On top of it Brush the Olive oil dressing. ( Mix Olive oil with seasoning of your choice and very little Salt)

Now,let it rest for 30-45 minutes. Pre heat the Oven for 15 minutes at 200c.

Then Bake the Foccaccia for 10 minutes at 220c. Each oven is different so keep a close eyes.