Whole Wheat Bread (Water Roux Method)

Whole Wheat Bread (Water Roux Method)

Good Morning!

Baked a whole wheat bread with water roux method / Tangzhong Method. This method gives a soft, crumb texture to the bread. 

In this method make a smooth custard with water and wheat flour. 1 part wheat flour + 5 parts of water...you may use half water + half milk.

Bread tin size 7×3.

Ingredients:

Whole Wheat flour - 200 gms

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 1 tablespoon

Milk - 1/4 cup

Milk + jaggery powder - 1 tsp (brush before baking the bread)

Butter - 1 tsp

Water - 1/2 cup / as required

To make Water Roux

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup

Method:

# To make custard with roux method add water and flour without lumps. Cook on a medium flame to form custard. Cling wrap to avoid drying up. 

# Mix whole wheat flour, jaggery powder, yeast, salt, custard (water roux), milk.

# Make a smooth dough by adding little water and oil. 

# Cover it in well greased bowl. It will take 45 minutes - 1 hr to proof. 

# Once it doubles in size remove the bubbles and punch down for 2-3 minutes.

# Grease the baking tin well.

# Give a log shape to the dough. Place the log into the bread tin. Allow it to proof well/ until it reaches the rim of the pan. Cover the pan.

# 10 minutes before it reaches the rim of the baking tin preheat the convention oven @ 190'c.

# Brush milk+ jaggery powder to the bread. Bake at same temperature for 30-35 minutes.

# Once baked apply butter.

# After 10-12 minutes loosen the sides of baking tin and demold the bread on a wire rack.

# Allow it to cool down completely.

# It takes 3-4 hrs. Slice the bread and enjoy.

Please do try and provide your comments.

Thank U!

Tricolor Whole Wheat Bread

Tricolor Whole Wheat Bread

Good morning!

Happy Independence Day!

Today Happy to share a tricolour Whole Wheat Bread with zero artificial colours.  I've used jaggery powder in this recipe. 

Ingredients:

Whole wheat flour - 210 gms

Jaggery powder - 1 tablespoon

Instant active dry yeast - 1 tsp

Milk powder - 2 tablespoons

Salt - 1.5 tsp

Oil - 3 tablespoons

Water - 60ml / as required

Milk - 1 tsp to brush before baking 

Spinach puree - 1/4cup

Tomato puree - 1/4cup

Red chilli powder - 1/2 tsp

Method:

# Mix whole wheat flour, milk powder, yeast, jaggery powder, salt.

# Divide the mixed flour in three parts.

# In white part sprinkle water and knead a soft dough by adding 1 tablespoon of oil in every 2-3 minutes. It takes 12-15 minutes to knead the dough.

# To knead spinach dough add spinach puree with whole wheat mixture...add 1 tablespoon of oil in every 2 minutes and knead a soft dough. It takes 10 minutes to get a soft elastic dough.

# For orange colour add tomato puree, red chilli powder, to the whole wheat bread mixture and knead the dough. Add oil in every 2 minutes while kneading. 

# Apply oil and rest the dough for 1 hr. 

# Once it doubles in size punch down... remove excess air and knead for 2 minutes.

# Grease baking tin with oil.(baking tin size 7×3)

# Roll each dough to rectangular shape.

Place one above another and roll to a log shape. Pinch well.

# Place the log in bread tin. Allow it to proof well for 20-25 minutes.

# Preheat microwave convection mode @ 180'c.

# Brush milk before you bake.

# Bake at same temperature for 30 minutes.

Once baked allow it to cool on wire rack.

# Slice the bread after 3-4 hrs.

Please do try and provide your comments.

Thank U!

Semolina Oats Porridge Bread

Semolina + Oats Porridge Bread

I've already shared an oats porridge whole wheat bread which is super soft and delicious. This recipe is made with leftover  oats Porridge. 

I' ve used normal semolina. Pulse it in mixie to get a fine texture or you can use Chiroti rava.

Notes:

* To make oats porridge add 20 gms of oats and 100 ml of water cook on medium flame for 3-4 minutes / until it is cooked well. 

Ingredients:

Oats porridge - 1/4 cup

Jaggery powder - 2 tablespoons

Semolina - 400 gms 

Instant active dry yeast - 1 tsp

Salt - 1.5 tsp

Milk powder - 1 tablespoon

Warm water - 250 ml / 2 cups

Oil - 3 tablespoons

Milk to brush - 1 tablespoon

Butter- 1 tablespoon

Method:

# Mix semolina, jaggery powder, oats porridge, instant active yeast, salt, milk powder, warm water. 

# Cover with a lid and leave it for 20 minutes.

# Add 1 tablespoon of oil and start kneading the dough. It will be sticky. Add oil while you get a sticky texture. You can also wet your hands and knead. It takes 15-17 minutes for the dough to become soft and elastic.

# Apply some oil and cover it with cling wrap for 1/2 hr.

# Remove excess air and knead for 2 more minutes.

# Grease baking tin with oil (baking tin size 7×3)

# Transfer the dough in baking tin and close with cling wrap for 20-25 minutes / until it reaches the neck of the pan.

# Preheat  microwave convection mode @ 190'c.

# Apply some milk wash and bake @ same temperature for 30 min.

# Once baked apply butter and allow it to cool.

# After 10 minutes Demold the bread.

# Allow it to cool down completely on wire rack for 3-4 hrs.

# Use cerrated knife to slice your bread.

Please do try and provide your comments.

Thank U!

Buttermilk Whole Wheat Bread

Buttermilk Whole Wheat Bread

Good Evening everyone!

Today I'm Happy to share a 100% whole wheat Sandwich bread made with buttermilk, and healthy sweetner jaggery powder. This bread is super soft and delicious. This can be served with peanut butter, butter or it can be toasted.

Ingredients:

Whole wheat flour - 220 gms / 2 cups

Buttermilk - 100 ml / 1/3 cup

Instant active dry yeast - 1 tsp

Jaggery powder / sugar - 2 tsp

Salt - 1.5 tsp

Oil - 2 tablespoons

Water - 1/4 cup / as required (luke warm water)

Butter - 2 tsp

Milk - 1 tsp ( brush before baking)

Method:

# Mix whole wheat flour, jaggery powder, instant active dry yeast, salt, buttermilk and luke warm water. Add water in small batches. 

# Knead for 10 minutes with pull and stretch method. Add oil and knead well until your dough become soft and elastic. It will take 15 - 17 minutes. Initially it will be very sticky but after you add oil it will become soft and elastic.

# Grease a bowl with oil place the dough. Apply oil and proof it for 45-1 hr / until it doubles in size.

# Once the dough doubles in size punch down / release excess air. 

# You can slightly dust some flour before you punch down and knead for 2 minutes.

# Grease the baking tin with oil.

# Roll the dough to rectangular shape and roll tightly to form a log shape.

# Place the dough in the baking tin. (Tin size 7×3)

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

# Brush milk wash to the bread before baking.

# Preheat microwave convection oven @ 190'c.

# Bake @ same temperature for 30 minutes.

# Once baked  remove from oven brush / apply butter.

# Allow it to cool down for 10 minutes.

Demold and allow it to cool down completely.

It takes 3-4 hrs to cool down.

Slice the bread with cerrated knife.

Please do try and provide your comments.

Thank U!

Ragi(fingermillet)+Semolina+ Whole Wheat Bread

Ragi(fingermillet)+Semolina+Whole wheat Bread+Sweet Potato Bread

This is a vegan bread in which I've add ragi+semolina+whole wheat+ sweet potatoes and some Fenugreek leaves which gives a nice aroma to the bread. This bread smells heavenly after baking. I've used jaggery powder as sweetner.

Ingredients:

Ragi flour (Fingermillet) - 1 cup(175 gms)

Semolina - 1/2 cup (85 gms)

Whole wheat flour - 1 cup (120gms)

Sweet Potato (boiled mashed)- 100 gms

Jaggery powder - 1 tablespoon

Salt - 2 tsp

Active dry yeast - 1 tsp

Fenugreek leaves - 1/2 bunch

Oil - 3 tablespoons

Water - 1.5cup (320 ml)

Water+ jaggery powder - 1 tablespoons+1 tsp

To brush before you bake.

Method:

#Mix ragi+ semolina+wheat flour, yeast, jaggery powder, salt, boiled mashed sweet potatoes.

# Add water and knead the dough for 7-8 minutes.

# In a greased bowl transfer the dough apply 1 tablespoon of oil and allow it to proof for 1 hr.

# Once it doubles in size punch down remove excess air.

# Add 1 tablespoon of oil and knead well for 20 minutes. Until your dough becomes extremely soft and elastic. Add 1 more tablespoon of oil and knead or you can use pull and streach method.

# Grease your baking tin with oil.

# wash and roughly chop fenugreek leaves.

# Give a rectangular shape to the dough add fenugree leaves and make a log shape. Pinch the edges well.

# Place the log in greased baking tin. (7×3) baking tin size.

# Cover the tin, allow it to proof for 20-25 minutes or until it reaches the pan size.

# Mix water+ jaggery powder and brush before you bake.

# Preheat microwave convection mode@190'c.

#Bake for 30 minutes @190'c.

# Once baked brush some oil.

# After 5 minutes unmold and allow it to cool on wire rack for 2-3 hrs.

# Slice your bread with cerrated knife.

I'm sharing the Airfried Version also.

# Grease your baking tin with oil. I'm using round 6' baking tin.

# Place the dough and let it rest for 20 minutes.

# Preheat airfrier@180'c for 5 minutes.

# Airfry the bread @ 180'c for 20 minutes.

# Before you bake apply water + jaggery mixture.

# Once baked brush some oil, give a resting time for5 minutes and unmold.

Thank you!

Semolina Sweet Potato Bread

Semolina Sweet Potato Bread

A perfect super soft bread which is prepared with Semolina and sweet potato.

Ingredients:

Boiled sweet potato - 100 gms

Semolina - 500 gms

Instant active dry yeast - 1 tsp

Buttermilk - 250 ml

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 3 tablespoons

Jaggery powder + water - 1 tablespoon (brush before you bake the bread)

Method:

# Boil sweet potato and mash / grate.

# Use fine Semolina or pulse it in mixer jar.

# Mix Semolina, jaggery powder, yeast, salt.

# Add mashed sweet potato.

# Add buttermilk and mix well. Just mix everything together.

# Apply some oil, cling wrap and proof it for 1 hr.

# Once it doubles in size, add 1 tsp of oil and knead for 5 minutes. Add 2 tablespoons of oil and knead. It will be sticky but as you knead it for 15-20 minutes it becomes smooth in texture.

# Grease the baking tin with oil.

# No shaping is required just place the dough in greased tin and allow it to rest for 20 minutes.

Baking tin size 7×3.

# Once it rises up to the pan. Mix jaggery powder and water. Brush the mixture before baking.

# Preheat microwave convection oven @ 190'c.

# Bake for 30 minutes at same temperature.

# Once baked apply some butter and leave it for 10 minutes.

# Demould and allow it to cool on wire rack for 2-3 hrs.

Slice the bread with cerrated knife.

Please do try and provide your comments.

Thank U!

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!