I am a bread fan and I am a working woman. So, when I’m running late, all i need to do is grab two slices, add peanut butter jam or butter and veggies and leave. But, i just can’t ignore the fact that the industry breads (available in the markets) are whole wheat only for the namesake. They use preservation chemicals and loads of color… Plus it’s not whole wheat.
Anyways, I love eating bread. Period. I need no reason to make a freshly baked whole wheat bread for my family and myself. So, here’s the recipe. All you need is –
Whole Wheat Flour – 200 gms
All Purpose Flour – 50 gms
Salt – 7 gms
Water – 130 ml
Milk – 60 ml
Castor Sugar/Regular Sugar – 14 gms
Active Dry Yeast – 14 gms
Oil – 10 ml
Extra Flour for dusting
Sieve the dry ingredients and keep aside.
Warm some of the water (lukewarm) and add the sugar and yeast.. Let this rest for 10-12 mins until it starts smelling and foams up
Add the yeast water, milk and remaining water to the dry ingredients and need a soft dough.
While making the dough, if you feel the dough is tight.. Add little more water.
Once the dough comes together, topple the dough onto your kitchen surface $dusted with some flour) and knead for a good 10 – 15 mins (use the heel of your hands to knead and pull back the dough with your fingers – this basically releases the gluten in the flour thereby making your bread soft).
Ball it up and leave to rise in an greased bowl. Cover the bowl with a cling film. Let the dough rest for 45 mins in a warm area.
Uncover the dough and knock back to release the air inside. Add the oil and knead again.
Grease your bread mould and dust it. Tap outwards and remove extra flour. Roll the dough into a nice ball (close to the shape of the mould) and place it in the bread mould so it fits rights in.
Brush the top with oil and cover with a cling film and leave the dough to rise for 45 mins in a warm area.
Just before baking, brush some milk on the dough and bake in a preheated oven at 180 degree C for 20-30 mins or until the surface is golden (I used middle rack)
When you take out the bread from the oven, brush some butter on top.
Leave for 10 mins and then take it out of the mould and let it cool completely on a wire rack. Use a serrated knife to slice the bread.
It’s comforting, homely and undeniably delicious. Ohh.. and the smell of freshly baked bread is a trip to heaven !
PS: you can even add sauted onion + spices/ fried garlic pieces + Italian season etc to make a flavoured bread.
The recipe might seem tedious but it’s not. Trust me and give it a shot. Happy Baking guys!
Ajwain a.k.a. Bishops Weed or Carom Seeds is a very popular spice and is used widely in daily cooking. It is known world over for its benefits and soothing effects to our body.
These tiny granules smell like thyme because it contains Thymol, an essential oil present in Carom Seeds. However, the taste is sharp and pungent. A touch of Carom Seed in any dish and the flavour is enhanced. And by touch i mean touch, really! An ounce extra and the taste will change completely.
I usually add Carom Seeds in my morning paranthas (fried flat bread) or to cookies. I love my afternoon tea and i always need something to go with it. A bite or two curbs my hunger pangs and keeps me going. What better option than Carom Seed Cookies.
Here’s my recipe.
All Purpose Flour (sifted) – 2 Cups
Clarified Butter – ½ Cup (you may even use regular unsalted butter, about 100 gms)
Confectioners Sugar – 1.5 Tbsp
Carom seeds – 1 Tsp and little extra to sprinkle on top
Salt – 1/2 Tsp
Baking Powder – 1/2 Tsp
Milk – 50 ml or as required to form the cookie dough
Take a large bowl. Add sifted flour and baking powder, confectioners sugar, carom seeds and salt. Mix the dry ingredients thoroughly so the Carom seeds are well distributed.
Tip in the Clarified Butter and mix well using your fingers. At this points, the mixture should resemble crumbly and just about to come together.
Add 2-3 tbsp milk at a time and mix well. If the dough seems dry, then add 1-2 tbsp milk and mix. Knead with light hands just until the dough comes together. Cover the dough and keep it aside for 30 minutes.
Preheat the oven at 180 degree Celsius – do this when you start the cookie cutting process.
Sprinkle some dry all purpose flour on the counter top or on the surface you wish to roll the dough on. Place the dough on top and roll out until ½ cm thick. Just before finishing the rolling process, sprinkle few carom seeds on top and give it a light roll so as to stick the seeds to the cookie top.
Cut the cookies using a a cookie cutter or even a glass.. i like a variety of shapes and so i used my flower shape cookie cutter.
Place the cut out cookies on a greased and dusted baking tray. Ensure that they are placed at a distance.
Place the cookie tray in oven (in the middle rack) and bake for about 12 – 15 mins until golden brown. Since, all ovens our different, temperature and timing may vary. To keep your cookies from burning, keep an eye on your oven at intervals.
Once baked, open the oven door and let your cookies cool completely. Take them out of the oven and store in an airtight container.
I know it is not time for my afternoon tea. But still, I’m off to munch on my cookies.. see ya!
I took this nursery rhyme literally and baked these lovely buns. Traditionally spiced with Cinnamon, these are sticky glazed fruit buns with pastry crosses.
To make 10 average sized Hot cross Buns, you will need.
3 ¼ Cups Refined Flour
1 Tsp Salt
1 Tbsp Dry Yeast
3 Tbsp Castor Sugar
1 ½ Cup Luke Warm Milk
30 Gms Butter
½ Cup Tutti Fruity (Candied Papaya)
1 Tsp Cinnamon Powder
2 Tbsp Sugar for the glaze
Sift the flour, cinnamon and salt into a large bowl. In a small bowl, dissolve yeast in luke warm water with a tsp of sugar. In a separate bowl, dissolve the remaining sugar in a little water. Add both mixtures to the sifted flour and mix.
Add the luke warm milk, a little at a time, till all of it is incorporated into the dough. Add butter and knead till the dough is soft and smooth. Cover with damp cloth and set aside till it doubles in size.
Preheat the oven to 240 degree Celsius. Grease a baking tray and line it with some parchment paper.
Knock back the dough and add the tutti fruity. Shape into 10 round buns, marking a cross on the top with the back of a knife. You can also cut very thin strips of dough and place them in a cross shape on top of the buns.
Place on the greased tray and set aside to rise for another 15 mins. Bake for 15 mins, till well risen and golden brown. Remove from the oven.
To make the glaze, mix the sugar with 1 tbsp of water and heat gently till the sugar dissolves.
Brush the buns with the glaze immediately on taking them out of the oven.
Slather the buns with butter and serve with a cup of hot tea! Hope you enjoy this recipe as much as I did making it!