Tomato Chili Garlic Bread | Tamatar Mirch Lasun ki Dabal Roti | Whole Grain | Eggless

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

Ingredients:
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

Method:

1. 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 .
2. In a large mixing bowl, sift together the flours, vital wheat gluten, and salt. Set aside.
3. Warm the water, stir in the sugar and then the yeast. Cover and let proof for a couple of minutes.
4. Pour the yeast mix into the flour followed by the tomato sauce blend.
5. Stir with a wooden spoon until the flour begins to come together.
6. 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.
7. Oil a large glass bowl, place the dough in it to proof for at least 90 minutes.
8. When ready, punch down the dough.
9. 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.
10. Preheat the oven to 350F, place the loaf tin int he oven, and bake for 45 minutes.
11. Remove from the oven. Cool in the tin for 25 minutes, then on a wire rack until completely cool.
12. Slice, toast, butter, and enjoy!!

Good to Know

• 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.

 Food Event: YeastSpotting.

Vegan Recipe 

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