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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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!

Orange Raisin Bread

Orange Raisin Bread

I'm happy to share a healthy, soft, aromatic, whole wheat Orange Raisin Bread which is a vegan recipe. You can add milk and any kind of berries, nuts, tutti-frutti to this recipe.

Ingredients:

Whole wheat flour - 220 gms

Jaggery syrup - 2 tablespoons

Instant active yeast - 1/2 tsp

Salt - 1/4 tsp

Fresh orange juice + water - 3/4 cup 

Orange zest - 1 tsp

Oil - 2 tablespoons

Raisins - 2 tablespoons

Method:

# Mix whole wheat flour, yeast, salt, jaggery syrup, orange zest.

# Add orange juice and water and knead a soft dough. Initially it will be very sticky but after 10 minutes it will be smooth and elastic.

Stretch and pull method should be used while kneading a bread dough. (10-12 minutes)

# Apply oil in a bowl and keep the dough well greased with oil. Cling wrap and allow it to proof.

First proofing (1 hr)

# Once the dough doubles in size. Dust some whole wheat flour on working surface and punch down the excess air.

# Roll to a rectangular shape and sprinkle raisins and give a log shape.

# Pinch the edges of log well.

# Grease your baking tin with oil.

#Place the log in baking tin and cling wrap for 2nd proofing for 20-25 minutes or till it reaches the trim of the pan.

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

# Brush some jaggery syrup before you bake.

# Bake @190'c for 30-35 minutes.

# Once baked brush some oil and leave it for 5-10 minutes. 

# Demould and let it cool on wire rack for 3-4 hrs.

Use cerrated knife to slice your bread.

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!