Oats Porridge Whole Wheat Bread

Oats Porridge Whole Wheat Bread

Oats porridge wheat bread are super soft bread. I'm using jaggery powder as sweetner but can be replaced by normal sugar.

Notes:

* 50gms oats + 200 ml water which gives approximately small bowl of oats porridge.

* I used 20 gms of oats + 100 ml water which is approximately 1/4 cup of oats porridge.

Ingredients:

Oats Porridge - 1/4 cup

Whole Wheat flour - 230 gms / 2 cups

Instant dry active yeast - 3/4 TSP

Jaggery powder - 1 tablespoon

Salt - 1/2 tsp

Oil - 2 tablespoons

Milk - 2 tsp (milk wash before baking)

Water - 1/2 cup / as required

Butter - 2 tsp

Method:

# Mix whole wheat flour, oats porridge, yeast, salt, jaggery powder.

# Add water and knead the dough. Stretch and pull method. Initially it will be sticky...after 10 minutes it will become soft and elastic.

# Grease a bowl with oil, keep the dough in greased bowl, apply oil cover it and allow it to proof. (1st proofing) for me it took 1 +1/2 hrs.

# Once dough doubles in size. Sprinkle some wheat flour on working surface and punch down and remove excess gasses. Knead for 2 more minutes.

# Give a log shape and pinch the ends well.

# Grease your bread tin with oil. Place the log in bread tin. 

(2nd Proofing) Cover and allow it to proof for 25-30 minutes / until it reaches brim of baking tin.

Baking tin size 7×3.

# Preheat oven / microwave convection oven @ 190'c.

# Milk wash before baking.

# Bake @ same temperature for 25-30 minutes.

# Once baked.... Remove from oven. Apply butter. Leave it for 5-10 minutes. Demould and allow it to cool on wire rack.

# Let it come to room temperature / after 3 hrs Slice your bread. Use cerrated knife.

Please do try and provide your comments.

Thank U!

Cheese Crackers

Cheese Crackers

Cheese Crackers are perfect tea-time companion. These are prepared with whole wheat, cheese and crushed pepper. No baking powder and baking soda required. 

Ingredients:

Whole Wheat flour - 1 cup / 130 gms

Cheese - 50 gms ( grated)

Unsalted butter - 2 tablespoons

Crushed pepper - 1 tsp

Mixed herbs - 1tsp

Salt - to taste

Chilled water - 1/4 cup / as required

Method:

# Mix whole wheat flour, grated cheese, butter, crushed pepper, mixed herbs.

# Mix well until you get bread crumbs consistency.

# Sprinkle chilled water and knead the dough. 

# Refrigerate the dough for 20 minutes.

# Dust some wheat flour and roll to a chapati / flat bread. It should be thin. Use a cookie cutter to shape crackers.

# Preheat oven/ microwave convection mode @ 170'c.

# Grease your baking tin with oil/ butter. Arrange the crackers and bake @ same temperature for 10 minutes.

Allow it to cool completely, store in an airtight container.

Please do try and provide your comments.

Thank U!

Semolina Bread(Tricolour Bread)

Semolina Bread Tricolor Bread

Tricolor Semolina Bread are easy and simple to bake with zero sugar and artificial colours. If you wish can add colours but I always prefer healthy cooking and baking.

Ingredients:

Semolina - 500 gms / 1/2 kg

Instant active dry yeast - 1 tsp

Jaggery powder - 2 tablespoons

Oil - 4 tablespoons

Mint leaves - 1/2 bunch

Tomatoes - 2 medium size

Salt - 1.5 TSP

Milk+ water - 1.5 cups 

Butter - to brush

Milk - 1 tsp ( to brush)

Method:

# Today I'm using normal semolina...so I used mixer jar to pulse it / make a fine semolina.

# Divide the rava in three portions.

# Grind tomatoes to a paste.

# Wash and grind mint leaves to fine paste.

# Mix yeast, salt, jaggery powder equally.

# First take the white portion...add water + milk 1/2 cup and mix well.

# Apply some oil and cling wrap and allow it to proof.

# Take the second portion add tomato paste, water + milk and mix well.

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# Apply oil and cling wrap allow it to proof.

# Take the third portion add mint paste, water + milk and mix well.

# Apply oil cling wrap and allow it to proof.

# For first proofing it took 1 hr 30 minutes.

After First proofing:

# Take the white portion... Grease your working surface with little oil and start kneading the dough. Sprinkle 1/4 tsp of oil... grease your palm with oil and start kneading. Initially it will be difficult, sticky.... add 1/4 tsp of oil and knead...it will take 15- 20 minutes for each dough to knead. After 20 minutes the dough will be smooth and elastic.

# Grease your surface with oil... shape your dough to rectangular shape.(white dough)

# Place the orange rectangular dough above the white dough and press gently. Place the green rectangular dough above the orange. Press gently.

# Give a log shape. Seal and pinch the ends.

# Grease baking tin with oil. Place the log in baking tin.

Baking tin size 7×3.

# Allow it to proof for 20-25 minutes or until it reaches the trim of the pan.

After Second proofing:

# Preheat oven / microwave convection mode @ 190'c. 

# Brush milk and bake at 190'c for 30-35 minutes.

# Once baked... apply butter. 

# In 5 minutes loosen the baking tin and demould the bread.

# Let it cool on wire rack for 2-3 hrs.

#  Let it cool down completely... slice your bread with cerrated knife.

Please do try and provide your comments.

Thank U!

Chirote / Chiroti

Chirote / Chiroti

Chirote is a popular sweet recipe which is super crispy layered and flaky with mild sweet. I have used whole wheat flour and Airfried but these can be deep fried. 

Click the link for video:

https://youtu.be/UtaWLy4dUHM

Ingredients:

Whole wheat flour - 1 cup

Rice flour - 2 tablespoons

Ghee / butter - 2 tablespoons

Cardamon  powder - 1 tsp

Oil - 1 tablespoon (brush chirote)

Butter - 2 tsp (while kneading dough)

Powdered sugar - 1/4 cup

Method:

# Cream ghee/ butter and rice flour.

# Mix whole wheat flour and butter to get bread crumbs consistency. Add little water and knead dough. Dough should be stiff.

# Cover it and let the dough rest for 15 minutes.

# Divide the dough into marble size balls.

# Use rolling pin and roll in thin flat bread / chapati. You can dust some flour and roll.

# Apply butter & flour mixture...and dust some rice flour. Repeat for all chapati. I used 7 chapati's.

#Roll to form a log shape.

# Cut the log in 10-12 equal portions.

# Again roll like we do for puri.

# Mix cardamon powder and powdered sugar.

# Preheat Airfried @ 180'c for 5 minutes.

# Place the layered puris and fry @ 180'c for 15 minutes. Inbetween brush some oil and flip.

# Once fried sprinkle powdered sugar.

#Let it cool completely then store in an airtight container. 

Please do try and provide your comments.

Thank U!