I am baking a lot more these days. And its mostly bread, savoury bakes, and pies. A brief cool down in the last few weeks made it possible to get the oven going and get back to baking. I have so many recipes I want to share with you, but I am going to begin with this Zesty Onion Chili Bread or as it would be called in India Pyaz Mirch ki Dabal Roti!!
1 cup whole wheat flour
1 cup all purpose flour
1 cup atta (Indian Roti Flour)
1/2 cup wheat germ
2 tsp vital wheat gluten
11/2 tsp salt
1 tsp dehydrated garlic powder
2 tsp oil , divided
1 tbsp sugar
11/2 tbsp dry yeast
3/4 cup warm water
1/2 cup buttermilk
1 large red onion, chopped very fine
2 green chilies, chopped very fine
1 tbsp milk, to brush loaf top (optional)
- Sift all the flours and the wheat germ together. Add the salt, garlic powder, and the vital wheat gluten.
- Add sugar to the water and stir well. Sprinkle the yeast on the top and cover for 5-7 minutes to allow it to proof.
- Pour the buttermilk into the yeast - blend, the pour into the flour mix. Bring together to prepared a soft but pliable dough.
- Place in a well oiled bowl and allow it to rise - about 45 minutes to an hour.
- In a saucepan, heat a tablespoon of oil. Add the chopped onions, garlic and green chilies.
- Sprinkle with a pinch of salt, and stir fry on a medium high heat until the onions are transparent and there is no liquid in the pan. Allow to cool completely.
- Add the mix into the dough, knead well. Prepare a loaf pan by oiling it, shape the dough and the place it in the pan.
- Cover and allow to rise a second time. It should double in bulk in just under 45 minutes.
- Preheat oven at 375F. Gently brush the loaf top with milk and place in the middle rack of the oven.
- Bake for 35-45 minutes. Remove from the oven and cool in the loaf pan for about half an hour, then remove the loaf and cool completely on a wire rack.
- Make sure the loaf is completely cooled down before slicing.
Vegan Substitute: Replace the buttermilk with some plain unsweetened soy milk, or even just more water.
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