Whole Wheat Beetroot Bread

Whole Wheat Beetroot Bread 

Whole Wheat Beetroot Bread is a super delicious, soft, healthy bread recipe made with minimum spices such as chilli powder, salt, dry fenugreek leaves/ kasuri Methi.

Ingredients:

Whole Wheat flour- 250 gms

Beetroot puree - 1 cup

Active dry yeast- 1.5 tsp

Milk -1/4 cup / 30 ml

Jaggery powder- 1 tsp

Salt - 1 tsp

Chilli powder- 1/2 tsp

Coriander leaves- 1/4 cup

Dry fenugreek leaves/ Kasturi Methi- 1tsp

Water - 3/4 cup / as per  required 

Oil - 2 tablespoons 

Method:

# Mix all the Ingredients.

# Mix everything except water. Sprinkle water and knead the dough. Add 1 tsp of oil and knead. Stretch and fold the dough...which is very important. It takes 20-25 Minutes to knead the Bread dough. Apply oil and cover the dough for 1/2 hr / until it doubles in size.

# After the dough proofs well punch down to remove the excess air and knead for 2-3 Minutes. Add 1tsp of oil and knead well.

# Grease the baking tin with oil / butter.

(Baking tin size 7×4)

# Give a log shape to the dough and place it in the tin.

#Cover well. Let it proof for 20-25 Minutes/ until the dough reaches the top.

# Preheat oven at 190'c for 10 Minutes.

# Milk wash the Bread and bake at same temperature for 30 Minutes.

# Once baked apply butter and cover with a cloth. After 10 Minutes loosen the sides of the baking tin and unmold. Let it cool down completely.

slice your bread and enjoy.

Please do try and provide your comments.

Thank you!

Marble Bread

Marble Bread

Marble Bread made with whole wheat flour. This looks complicated but this is very easy to make.

Notes:

* All ingredients should be in room temperature.

* 1 cup = 125 gms

Ingredients:

Whole wheat flour - 180gms / 1.5 cups

Semolina - 100 gms

Jaggery powder - 1.5 tsp

Instant active dry yeast - 1.5 tspMilk powder - 2 tablespoons

Cocoa powder - 1.5 tsp

Salt - 1tsp

Oil - 2 tablespoons

Water - 120 ml approx / as it is required.

Method:

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

# Make a well in the centre add 3/4 cup water and knead a dough. Initially it will be dry... you can sprinkle water and knead a dough. It takes 15-17 minutes to get a soft elastic dough. Add 1 tsp of oil after 10 minutes of kneading. When dough becomes slightly sticky add a tsp of oil. 

# Divide the dough in two equal parts.

# Add cocoa powder to one part of dough and knead for 2-3 minutes. Sprinkle water and knead a dough. 

# Apply oil in both dough and cover it with a lid, allow it to proof for 1 hr. (As long as it takes to double in size)

# After it doubles in size punch down and remove excess air.

# Knead both dough separately for 2-3 minutes.

# Grease you baking tin with oil / butter.

# Sprinkle some wheat flour / oil in a plate / working surface. Take the cocoa dough make a rectangular shape....you can use a rolling pin or your hands to shape them.

# Same way make a rectangular shape of the other dough.

# Wet your hands and smear the plain dough then place the cocoa bread dough and press well as shown in the figure.

# Roll tightly and make a log shape. Pinch the edges well.

# Place the log in greased baking tin.

# Cover it with a lid and allow it to proof. For 20-25 minutes / it should touch the rim of baking tin.

Preheat oven / microwave convection oven @ 190'c.

# Give a milk wash and bake @ 190'c for 30 minutes.

# Once baked leave it for 5-7 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice the bread after 2-3 hrs.

Try this recipe and pour your comments.

Thank you!

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!

Buttermilk Semolina Bread

Buttermilk Semolina Bread (Airfried)

Hello Everyone!

This is a simple bread made with semolina, buttermilk, sweetened with jaggery powder. A soft bread with no fuss. Not necessary a bread should be square in shape. This bread is baked in 6×3 round pan. 

This is an Airfried bread recipe but the same bread can be baked in microwave convection mode. I've shared the time and temperature below:

Notes:

* Microwave convection mode to bake this same recipe preheat oven @ 190'c  for 10 minutes.

* Bake @ same temperature for 30-35 minutes.

* If you don't have chiroti rava you can pulse the normal rava in mixie for few minutes...so that you get a fine texture.

Ingredients:

Chiroti rava / fine rava - 250 gms

Buttermilk - 125 ml (1 cup + 2 tablespoons)

Instant active dry yeast - 1 tsp

Oil - 2 tablespoons

Jaggery powder / sugar - 2 tablespoons

Salt - 1 tsp

Method:

# In a mixing bowl add chiroti rava, jaggery powder, instant active yeast, salt, buttermilk, oil and mix well.

# Cover the mixture with cling wrap. Allow it to proof for 1/2 hr - 45 minutes.

# Once it doubles in size.

# The consistency will be like a thick batter. Whisk the batter well. 

# Grease the baking tin with oil. I'm using a 6×3 inches round pan.

#Transfer the batter into greased tin.

# Cover the tin with a lid and allow it to proof for 20-25 minutes / until it reaches the rim of the pan.

# Switch on the Airfrier,  set the temperature @ 180'c for 10 minutes (preheating before you bake)

# Place the baking tin in Airfrier and bake @ same temperature for 20-22 minutes.

# Once baked remove from Airfrier allow it to cool for 10 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice your bread after 2-3 hrs.

Please do try and provide your comments.

Thank U!

Beetroot Bread

Beetroot Bread

Beetroot Bread - This bread is a vegan recipe with whole wheat flour, oats powder and beetroot puree. I'm always happy with the outcome of bread, specialy when I bake with vegetable puree.

Ingredients

Whole wheat flour - 1 cup / 120 gms

Oats powder - 1 cup / 80 gms

Beetroot puree - 1/2 cup

Beetroot boiled water - 1/2 cup / 120ml

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Oil - 3 tablespoons

Salt - 1.5 tsp

Mixed Herbs - 1 tsp

Honey+ water - 1 tablespoon (brush before baking)

Notes:

* Bread tin size 7×3.

* Do not over proof your bread (2nd proofing)

* I've powdered normal Oats in mixer jar.

* Grease baking tin with oil.

* I've boiled beetroot and made puree.

* Wash, peel the beetroot and pressure cook for 4-5 whisles. 

* Use the beetroot water to knead the bread dough.

* Mixed herbs are optional.

Method:

# Mix whole wheat flour, oats powder, jaggery powder, yeast, beetroot puree, salt, mixed herbs.

# Add beetroot water in small batches and knead a soft dough. You can add 1 tablespoon of oil and stretch and pull the dough so that it become soft and elastic. Add oil inbetween while you stretch bread dough. For me it took 12-15 minutes to knead a bread dough.

# Place the dough in well greased bowl. Apply oil to the dough, close it let it proof for 1 hr - 2 hrs.

# Once bread dough doubles in size punch down and knead for 2-3 minutes. If you feel it is dry can wet your hands and knead.

# Grease baking tin with oil.

# Place the dough in baking tin. Allow it to prove for 20-25 minutes until it reaches the neck of the pan.

# Just before baking preheat oven/ microwave convection mode for 10 minutes @ 190'c.

# Brush honey+water mixture to the bread and bake at same temperature for 30 minutes.

# Demold after 10-15 minutes.

# Allow it to cool down completely on a wire rack

Use a seratted knife to slice your bread.

Do try and provide your comments.

Thank U!

Can mail me regarding any queries for this bread recipe.

kavitar.prashanthi@gmail.com