Whole wheat Coriander and Flax seed Dinner Rolls

Whoa!! back with a bread recipe.  Loved every moment of baking it.  Though there were a lotta hiccups doing this one.  Reason.  Constant power cuts.  By the end of it, I wondered if I would be able to have a baked bread or not.  It had been a while since my last bake.  Nothing in particular, just couldn't get my hands on it I guess.  I know the name sounds quite long,  but believe the process is quick and one which will get done in a jiffy.  Just that, we had to wait quite a while till these beauties came onto the table.  Where I did wonder and worry how they would turn out, I was pleasantly surprised that they turned out soft and delicious.  The reason for my worry like I said was the constant power cuts and I had already laid them in the oven, so all I had to do was wait till the power was back.  So without further ado, here comes the recipe to these yum beauties.

INGREDIENTS:

1 cup = 200 ml

Whole wheat flour/atta	1 cup
All purpose flour/maida	1/2 cup
Salt	3/4 tsp (or as per preference)
Honey/sugar	1/2 tbsp
Instant dry yeast	1 1/4 tsp
Warm water	3/4 cup
Olive oil	1 tbsp
Coriander leaves	A handful (finely chopped)
Flax seeds	1 tbsp
Flour	1/2- 1 tbsp (to dust)

METHOD:

1.       In a bowl take lukewarm water and add in the honey/sugar and mix well.  Add in the yeast stir well.  Cover it and keep it in a warm place for 5-7 mins and let it froth.

2.       Meanwhile, in a bowl or a clean kitchen counter take both the flour's, add salt and whisk together. Add in the coriander leaves (saving a few leaves to be sprinkled over the rolls) and half of the flax seeds.

3.       Make a well in the centre and pour in the yeast mixture.  Bring together the dough and knead slowly so that all the yeast mixture blends in with the flour. 

4.       Once the dough comes together knead for a good 10 mins.  Add half a tbsp of oil and knead for another 5 minutes.  By now, the dough should be soft and pliable.  Transfer the dough to a well oiled bowl and cover with a damp kitchen towel or cling wrap.

5.       Rest the dough in a warm place for an hour or till it doubles in size.  Mine doubled in an hour's time. 

6.       Once the dough doubles in size, punch down the down very lightly.  Knead for a min or two and divide the dough into eight equal parts.  (with this measure I got eight balls).

7.       Arrange them in a round cake tin in a circle. And let them rest again for another 20 mins.

 

8.       Sprinkle the top with remaining coriander leaves and flax seeds.

9.       Pre-heat the oven @190⁰C for 5 mins.  Transfer the tin into the oven and bake the dinner rolls for 15-20 mins.  Do keep a check after 15 mins.  Mine took 20-22 mins has I had to battle the power cuts.

10.   Cool them n a wire rack and serve with gravy or you could team it up with soups of your choice.

11.   Enjoy.

NOTES:

1.       I have used half a cup of plain/all purpose flour.  You could use all whole wheat flour or just all purpose flour too.

2.       Baking varies from oven to oven so pl keep a check after 15 mins of baking time.

3.       If the yeast doesn’t froth up, re-start all over again.

4.       You could alternate flax seeds with sunflower seeds too.

 

Bagels

Hello everyone.  So getting back to the post I have for you all today, is awesome.  Most of you would or might be familiar with bagels, but  I want to let you all know how I made these beauties.  Loved every bit of it, these bagels are super yum.  So here goes...

INGREDIENTS:

For the dough:

All purpose flour/maida	1 cup
Whole wheat flour/atta	1 cup
Wheat vital gluten	1 tbsp
Instant yeast	1 1/2 tsp
Warm water	3/4 cup
Salt	1 tsp or as per preference
Sugar	1 tsp

For the topping:

Sesame seeds	1/4 cup
Chilli flakes (optional)	1/8 cup
Salt	1 tbsp
Milk For brushing the bagels	2 tbsp

For water bath:

Water	1 litre
Honey	1 1/2 tbsp

METHOD:
1.       In a bowl take warm water and add in a tsp of sugar.  Stir well to dissolve.  Add in the yeast and stir well again n keep aside to froth.  About 5 minutes or so.
2.       In a bowl of a stand mixer whisk in the flour and salt well. (You could do the kneading by had if u wish or a stand mixer with the dough attachment).  Then slowly add in all of the yeast and water mixture and start kneading on a low speed till all the flour and yeast mixture get incorporated well.  Once that happens increase the speed to medium and knead well for about 8-10 minutes
3.       The dough make look or seem dry, but do not add more liquid.  Transfer the dough on a lightly floured surface and knead again to bring the dough together into a ball.  Grease a bowl with oil and place the dough into it turning it to coat it in oil on all sides.
4.       Loosely cover the dough with a cling wrap or a clean kitchen towel and let it rise for about an hour or so.  Dough should look large and puffy.  (will post step by step pictures the next time I bake them again)
5.       Once its ready (after about an hour or hour n a half), transfer on to a clean kitchen surface and knock the dough down lightly.  Shape them into to 6 small balls.  (I got six small balls, it depends on the size you make them).
6.       Once the dough is shaped into balls make a hole in the center by poking your index and middle finger into the shaped ball.  Or you could use a small cutter if you have one to make the hole in the center.  About 1.5-2 inches in diameter.  Cover the shaped bagels with a damp cloth and place them on a tray lined with parchment paper or on a silicon mat.  Heat the water and honey for the water bath.
7.       Once the water comes to a boil, switch the flame to a medium or medium high so as to let the water keep simmering.  Drop in the bagels 2-3 at a time depending on how big or wide your pan is.  As the bagels need space to float around in the pan freely.  While these our getting their water bath, preheat the oven @200⁰C.
8.       Cook the bagels for a minute on each side.  Drain them on a wire rack lined with parchment paper so that they don’t stick to the wire rack.  They will look a little crimpled.  That should be fine.
9.       Brush the bagels with milk and sprinkle them with sesame seeds, chilli flakes and salt.  Or you could mix these in a bowl and dip the milk brushed bagel into it, so that it gets coated evenly.
10.    Bake them in a preheated oven for 15-20 mins so that they get a nice golden brown colour.  Remove the bagels and allow them to cool before you dig into them.
11.   Slice them, warm them up in a micro or simply toast them, enjoy your bagels just the way you like it.

NOTES:

1.       Mine took 15 minutes to bake.  It entirely depends on your oven time.  So pl do keep a watch after 15 minutes.
2.       I got six bagels with this recipe. 
3.       You could add diced dried garlic, poppy seeds, finely chopped onions or dried onions finely chopped and deseeded tomatoes as toppings.  Choice is entirely yours. Though I would like to add that onions to tend to burn off easily so you could go a little low on that if adding.
4.       If doing the whole process by hand do knead the dough for a good 15 minutes.

 

Kulchas

Kulcha's are Indian breads which are soft leavened breads and are usually eaten with chole (Chickpea curry).  But theses kulcha's that am posting today is a little different than the normal kulcha that is served with the chole.  To this kulcha I have added melon seeds and oats and we enjoyed it with the Masoor masala curry.  So here is how the recipe goes.

INGREDIENTS:

White flour/Maida	1 1/2 cup
Yeast	1 1/2 tsp
Warm water	1/2 cup
Sugar	1 tsp
Curd (optional)	2 tbsp
Rolled oats	1/4 cup
Melon seeds	1 tbsp
Salt	1 tsp
Oil	1 tbsp
Butter	As required (for smearing)

METHOD:

1.       In a bowl dissolve sugar, warm water and add the yeast and mix well.  Leave it untouched for 5-10 minutes until it froths.

2.       In a mixing bowl add in the flour, oats, melon seeds and salt and mix well.  Make a well in the centre. 

3.       Once the yeast has frothed well, pour the yeast infused water in the flour an start kneading.  If using curds add the curds at this point and knead to a soft dough using more water if needed.  Add a little oil (about half tbsp) and knead well again.

4.       Let the dough rise in a well greased bowl in a warm place for about an hour or till it doubles in size.

5.       Punch back the dough and knead for 2 minutes.  Make medium sized balls and roll them into a round shape.

6.       Heat a tawa/griddle on high flame.  Brush the kulcha with a little water and place the kulcha on the griddle water side facing down.  Cover and cook the kulcha till small bubbles surface.  Turn the griddle so that the kulcha faces the flame directly, rotating the griddle so that the kulcha doesn’t burn and cooks well.

7.       Smear with butter and serve hot with the gravy of your choice.

NOTES:

1.       I felt adding curds, tends to give softer kulcha's.

2.       You could use half white flour and half wheat flour if you want to avoid using only white flour.

3.       You could cook the kulcha even without turning the griddle.  Just turn the kulcha on the griddle itself.

 

Breakfast Bread

As you all know by now, how much I love baking bread.  Though I am not able to bake as often, whenever I do, it's at least two or three type of breads.  Believe me, home smells divine to me.  With the fragrance of bread spreading all over, I wait like a small kid wanting to lay my hands on the freshly baked bread.  This is one such bread that you can have at breakfast with just butter or with your favourite spread, or team it up with soups and you will love it.  Soft and fluffy and a winner with bread lovers.  You could have it with soups or at dinner time with any gravy or curries of your choice.  So here goes how I made this yummy bread.

INGREDIENTS:

White flour/maida	3/4 cup
Wheat flour/atta	3/4 cup
Wheat vital gluten	1 tsp (heaped)
Oat meal	1 tbsp
Yeast	1 1/4 tsp
Sugar	1/2 tsp
Salt	1 tsp
Luke-warm water	1/2 cup
Olive oil	1 1/2 tbsp

METHOD:

1.       In a bowl add sugar and luke-warm water and mix till the sugar dissolves.  Add the yeast and keep it aside for 5-10 minutes or till it froths up.  (if the yeast doesn’t froth up pl start all over again).

2.       In a measuring cup add the wheat vital gluten and top the white flour over it.  Put it in the bowl of a stand in mixer/food processor if using one.  Else you could knead it by hand too.  Add the wheat flour, oatmeal and salt to it. 

3.       Add the yeast mixture and knead well.  Add a tbsp of oil.  Add warm water little by little (about a tablespoon and a half more water is what I required).  Knead on medium speed for 10 minutes. (If using electric mixer).  Then knead with hand to get a soft and pliable dough, add another 1/2 tbsp of oil while kneading the dough

4.       Once kneaded well, cover the dough and keep it in a well oiled bowl in a warm place for 45 minutes to an hour.  Till it rises well.

5.       Punch down the well risen dough and shape it round and place it on a baking tray to rise again for another half an hour to 45 minutes.  Once risen you could give a cut to the dough into a cross

6.       Pre-heat the oven at 200⁰ C for five minutes.  Bake the bread at 200⁰ C for 20 minutes to a nice golden brown colour, (the bread should sound hollow when tapped).

7.       Enjoy the bread at breakfast, with soups or dinner

NOTES:

1.       Mine took 20 minutes so pl do keep a watch after 20 minutes as sometimes baking time depends from oven to oven.

2.       You could use only white flour or just wheat flour too.  I have used both flours.

Foccacia

Today am back with a baking recipe.  I know I haven't been regular with my baking recipes.  Also, pl do forgive me for the long gaps that come in between posts.  There are so many other commitments that I have to attend to, this has taken a back seat and I don’t like it one bit..  It's not that I haven't been cooking, but it's just that I haven't been able to go with the whole process of clicking and writing out a post.  So like I said, today is a recipe for bread lovers.  This is how my recipe for this yummylicious bread goes.

INGREDIENTS:

Flour	210 gms
Fresh rosemary	2-3 sprigs
Yeast	10 gms
Lukewarm water	150 ml
Salt	1 tsp
Olive oil	50 ml
Freshly ground pepper	1/8 tsp
Onion	1 small (thinly sliced)
Capsicum	Half (thinly sliced)

METHOD:

1.       In a small bowl, soak the yeast in about 50 ml of lukewarm water.  Keep it covered for 5-10 minutes.  Let it froth up.

2.       Take the rosemary off the stalks and put 2/3 of it on the chopping board and chop them fine.  Reserving the remaining for the topping.

3.       Put the flour onto the work surface, mix salt and incorporate well with the flour.  Make a well in the centre of the flour and add the chopped rosemary, dissolved yeast, 30 ml of olive oil, freshly ground pepper and remaining lukewarm water.

4.       With your finger-tips, work through the ingredients until all them are completely mixed.

5.       Gradually drawing the flour mixture with a scrapper, knead the flour to form a smooth dough. (it must be soft and spongy).

6.       Roll the dough in a rectangular shape and place it in a baking tray.

7.       Rest the dough in a warm place to rise, to almost double in size.  Approximately 45 minutes to an hour.

8.       Once risen, make little impressions with help of your fore-finger.  (will update with the picture soon)

9.       In a small wok, put in the remaining olive oil, let it heat up, to it add the remaining rosemary and switch off the flame when it emits out a nice aroma.  (do this on low flame)

10.   Once the oil cools a bit, pour it over the risen bread.  Pour them into the impressions made by your finger.  Place the thinly sliced onion and capsicum over the risen bread.

11.   Pre-heat the oven at 200⁰ C for 5-7 mins.

12.   Place the tray in the oven and bake it @200⁰ C for 20-25 minutes or until done.  You will get a light golden top. 

13.   Serve this as an appetizer and or supper.  I love serving this with soup.

NOTES:

1.       You could use dried rosemary if you can't lay your hands on the fresh ones.

2.       I have used dry instant yeast.  You could use fresh yeast too.

3.       Baking time may vary from oven to oven so do keep a watch after 20 minutes.  Mine took 20 minutes.

4.       Putting onion and capsicum is entirely your choice.