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 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!