Whole Wheat Masala Bread

Whole Wheat Masala Bread

Hello Everyone!

Homemade whole wheat masala bread are soft, healthy, delicious and aromatic. This bread  is flavoured with masala.(mint, coriander leaves, chilli powder, cumin powder, ginger)

Steps with pictures are attached.

Ingredients:

Whole wheat flour- 180 grms + 1tablespoons

Jaggery syrup/ powder- 1 tablespoon

Instant active dry yeast - 1/2 tsp

Oil - 2 tablespoons 

Salt - 1.5 tsp

Milk + water - 1/2 cup / as required

Butter - 1 tsp

Sesame seeds - 2 tsp

Masala flavour: 

Coriander leaves - chopped (handful)

mint leaves - chopped (handful)

Ginger - 1 tsp

Chilli powder - 1/2 tsp

Cumin powder (roasted) - 1/2 tsp

Method:

# Mix whole wheat flour, jaggery syrup, yeast, oil and salt. Add water+milk knead the dough...add water as required. It will be slightly sticky. Sprinkle some wheat flour and knead for 8-10 minutes. The dough will become soft and smooth. 

(stretch and fold method)

# Grease a bowl with oil, place the dough apply oil to the dough cling wrap and allow it to proof for 50-55 minutes. It may take 1 hr.

# Once the dough doubles in size punch it well. Punch it down and again stretch and fold the dough for 3-5 minutes. Apply some oil and roll the dough to rectangular shape. Sprinkle cumin powder, red chilli powder, chopped coriander leaves, mint leaves, chopped ginger. Fold and give a log shape.

# Grease your baking tin with oil / butter. Place the log into the tin. Cling wrap the tin allow for second proofing. ( 25-30 minutes)

My baking tin size - 7×3

# Just before the dough reaches the brim of the pan preheat your convection oven @ 180'c.

# Apply milk wash to the dough. Sprinkle sesame seeds and bake @ 190'c for 30 minutes. 

# Once bread is baked apply butter. Leave it for 10 minutes.

Loosen the sides of baking tin and Demould. Let it cool on wire rack. After 2-3 hrs slice your bread. Use a serrated knife to slice your bread.

Do try this masala bread and provide your comments.

Thank U!