Its spring finally!! By that I mean we are getting consistent sunshine and little precipitation. This has allowed the mountains of snow outdoors to melt. Everywhere I look there are tiny rivulets of water snaking their way down to the nearest water body. Good news for the underground aquifers and the groundwater supplies!!
At the home end, I am into Spring Cleaning!! Yes, in capital letters!! There is a mass of stuff I need sorted and so far I have managed to set aside quite a bit from my kitchen and wardrobe for the goodwill stores. The garage needs some cleaning out and Hopefully I will get the planters ready by the weekend for seeding. Once the temperature stays above freezing for at least a week, I can go ahead and plant some flowers and vegetables. Can't wait to get started!!
Anyways in the midst of all that frenzy, I am busy trying to do some baking. Last weekend I baked a Tomato Chili Garlic Loaf and a pineapple cake. The loaf is simply superb for lunchbox sandwiches. Just throw in a tikki, burger, or cutlet, slather on some of your favourite chutneys, a slice of onion, lettuce, and tomato, and you're in business.
More Yeast Bread Recipes @ Annarasa:
Home Made Whole Wheat Sandwich Bread
Multigrain Onion Capsicum Bread | Pyaz Shimla Mirch ki Dabal Roti
Sour Cream Bread with Onions and Peppers
Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti
Vegan Whole Wheat Challah Bread
11/2 cups atta (Indian Chappati Flour)
2 cups whole wheat flour (stone ground, whole grain)
2 tbsp vital wheat gluten
3 tsp yeast
2/3 cup water
1 tbsp sugar
1 tsp salt
1 cup tomato sauce (unsweetened)
5 cloves garlic
1 green chili
1/2 tsp vinegar
2tbsp + 1 tbsp oil
- Place the garlic, green chili, and vinegar with a pinch of salt in a small grinding cup and blend together coarsely. Mix this into the tomato sauce .
- In a large mixing bowl, sift together the flours, vital wheat gluten, and salt. Set aside.
- Warm the water, stir in the sugar and then the yeast. Cover and let proof for a couple of minutes.
- Pour the yeast mix into the flour followed by the tomato sauce blend.
- Stir with a wooden spoon until the flour begins to come together.
- Pour in the 2 tablespoons of oil, and knead into a soft dough. Add water by the teaspoon if needed at this stage. Alternatively, add flour by the teaspoon if the dough is too sticky. The aim is to get a soft but not sticky dough.
- Oil a large glass bowl, place the dough in it to proof for at least 90 minutes.
- When ready, punch down the dough.
- Oil a loaf tin. Shape the dough, Place in the loaf tin. Cover loosely with foil and allow to proof for 45 minutes or until the dough has doubled in bulk.
- Preheat the oven to 350F, place the loaf tin int he oven, and bake for 45 minutes.
- Remove from the oven. Cool in the tin for 25 minutes, then on a wire rack until completely cool.
- Slice, toast, butter, and enjoy!!
- The inclusion of vinegar in this recipe, albeit tiny, adds to the flavour of the bread.
- Generally, more liquid is needed when baking with whole grain flours. If however 2/3 cup of water worries you, you can begin with half cup for proofing the yeast, and then add water as needed later while kneading.
- Always keep some extra flour on the side while kneading in the even the dough becomes too sticky.
Like this recipe. Tried it. Leave me a comment:)
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