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!

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!

Pumpkin Sandwich Bread

Pumpkin Sandwich Bread

Super delicious, healthy Sandwich Bread made with millet flour and gluten free. I've used finger millet flour, sorghum flour and powdered oats. This is also a Vegan bread perfect for breakfast time. In India pumpkin is available for 365 days in a year. My friend Mrs.Lakshmi Shinde gifted me 1/2 kg of pumpkin. We South Indian's make Pumpkin Sambar, Kootu, curry etc. Even I like to make parathas, raita, pumpkin poori... The list goes on with pumpkin. Pumpkin Sandwich Bread is a perfect breakfast bread with peanut butter.

Notes:

* Sieve millet flour twice.

* Powder the oats.

* Proofing time may change. Summer started in India...it took less time for proofing.

* I boiled 250g of pumpkin with 1/4 tsp of turmeric powder to make puree.

Ingredients:

Oats powder - 1 cup / 85 gms

Finger millet flour/ Ragi flour - 1/4 cup / 35 gms

Sorghum flour / Jowar  flour -3/4 cup / 90 gms

Pumpkin puree  - 1 cup/ 250 ml

Instant active yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1.5 tsp

Oil - 3 tablespoons

Water - 1/2 cup + as required.

Water + honey - 1 tablespoon (brush before you bake)

Method:

# Mix powdered oats, Ragi flour, Jowar flour, jaggery powder, yeast, pumpkin puree, salt, oil.

# Add 1/2 cup of water and mix well. It will become like a thick batter.

# Cover it to proove. Let It double in size. It took 45 minutes.

# Add 2 tablespoons of oil and mix well. It will be a very sticky dough. 

# Grease baking tin with oil.

# Transfer the sticky dough to baking tin.

# Let it proove for 20 minutes or till it reaches the pan. 

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

# Mix water + honey. Brush the mixture and bake @ 190'c for 30 minutes.

# Leave the bread for 10 minutes. Demold and allow it to cool down completely.

# After 2-3 hrs slice your bread.

Please do try and provide your comments.

Can mail me if any queries, will try to help.

kavitar.prashanthi@gmail.com

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@Kavita_Ramki

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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!

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!

Spinach Bread

Spinach Bread

Spinach Bread is velvety, super soft, healthy bread with whole wheat flour and honey. This is a vegan spinach bread. Perfect for breakfast.

Ingredients:

Whole wheat flour - 200 gms

Spinach - 1/2 bunch

Honey - 1 tablespoon

Instant active dry yeast- 1/2 tsp

Water - 1/2 cup

Oil - 2 tablespoons

Salt - 1 tsp

Honey + water - 1 tsp (brushing)

Method:

# Wash and clean spinach. Make a fine puree without adding water.

# Mix whole wheat flour, yeast, honey, salt.

# Add Spinach puree and start kneading the dough. I used 1/2 cup of water. Sprinkle and knead. Pull and stretch method. Initially it will be very sticky. I kneaded for 15 minutes. It will be soft and elastic dough. 

# Grease a bowl with oil, place your spinach dough apply oil well and let it rest for 1hr.

# Once it doubles in size. Apply oil on work surface... punch down and remove excess air.

# Do not add flour. Just grease your hand with oil. Make a rectangular shape. Grease your baking tin with oil.

# Give a log shape. Pinch the ends well.

# Place the log in baking tin. And it to proof for 20-25 minutes. Baking tin size 7×3.

# Just 10 minutes before baking preheat the microwave convection mode @ 180'c.

# Mix water and honey. Brush the spinach dough.

# Bake @ 180'c for 25 minutes.

# Once baked apply oil to the bread.

# Leave it on counter for 5 minutes. Loosen the sides and unmold.

# Let it cool completely. After 3-4 hrs. Slice your bread.

Please do try and provide your comments.

Thank U!