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 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!

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!

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!

Semolina Bread

Semolina Bread

Joy of baking is when your bread turns out super soft, golden brown on the top. For this bread no kneading is required.

Ingredients:

Semolina - 300 gems

Jaggery syrup - 2 tsp

Instant active dry yeast- 1/2 tsp

Milk & water - 1/4 milk+1/4 water

Curd - 1 tablespoon

Salt - 1/2 tsp

Oil - 1 tsp

Butter - 1 tsp

Method:

# In a bowl add semolina, jaggery syrup, salt, yeast, curd milk and water mix well.

# Rest for 25 minutes for first proofing.

# Take it on a work surface add oil, sprinkle water or wet your hands and stretch the dough for 5 minutes.

# Grease the baking tin with oil / butter. My baking tin size is 7×3. 

# Pour the mixture in baking tin, allow it for 2nd proofing till it reaches the pan.

# Preheat your microwave convection mode @ 190'c.

# Bake at 190'c for 25 minutes.

# Remove the bread tin from microwave convention oven apply butter. Again bake @ 200'c for 10 minutes.

# Once done apply butter allow it to cool.

# After 20 minutes loosen the edges of baking tin and allow the bread to cool on wire rack.

# After 3-4 hrs use serrated knife to slice your bread. 

Do try and provide your comments.

Thank U!