Olive Bread | Olive Dabal Roti | Whole Grain | Eggless

Weekend baking and this time I made Olive Bread. I love black olives and one of the places they add so much flavor is in bread! Typically this would be a white bread. However I prefer not to use all purpose flour in my bread baking adventures. I find whole grain flours add so much texture and taste to a loaf. So I generally try to mix a couple of whole grain flours while baking bread.

Seeded Zucchini Quick Bread | Farm Fresh Produce

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This morning I baked a Zucchini Quick Bread with some of the zucchini I had picked at the farm. I used my regular recipe - one that I developed after the Daring Bakers once got together to make quick breads! Its a tried and tested recipe and so simple that you can't possibly go wrong with. I used a blend of whole flours that added to both the taste and texture of the bread and threw in some sesame seeds and flax seeds for good measure!

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!!

MultiGrain Onion Capsicum Bread | Pyaz Shimla ki Dabal Roti

Earlier this summer I made my Zesty Onion Chile Bread and it was a big hit. Visiting India, I made a similar bread at my Mum's place (big thanks to her for the beautiful props, her super camera, and tonnes of natural light!!). I used a different mix of flours for the bread and thought I should share the recipe for this delicious loaf with my readers.

Spicy Cilantro & Poblano Cornmeal Muffins | Eggless Baking

I always have a bag of cornmeal handy in my pantry. We love corn bread and it can be made in a pinch for soups and stews. Sometimes I make savoury cornmeal muffins. They are simply delicious warm with lashings of butter! I also like to make these for the lunch box. They are easy to carry and not messy to eat especially on a really busy day. Just warm in the microwave and enjoy with your favourite beverage - healthy and nutritious on the go. Yumm!!

Roasted Cumin and Poblano Whole Wheat Scones (Eggless)

When someone mentions scones, the first thing that comes to mind are Raisin Scones that go so perfectly with butter and jam and a cup of hot tea. I love them and make them every so often. More recently though I love baking savoury scones that also taste wonderful with butter, are perfect with a cup of soup, and taste great cold too.

Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti

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!!

Daring Bakers May 2012: Vegan Whole Wheat Challah Bread | Eggless Baking

The Daring Bakers group has been one of my favourite foodie groups in the blogosphere. They have given me some wonderful ideas for bakes, amazing recipes, and great opportunities to bake with friends and foodies delicious eats that one might never attempt alone!! The May Daring Bakers Challenge was just one such challenge. Having never baked a challah loaf before, I was truly excited about May at the Daring Bakers. All the recipes offered by Ruth were so beautiful that I could not decide which one to go for. Finally I made a whole wheat vegan version of Ruth's "Go To" Whole Wheat Challah!

Daring Bakers March 2012: Dutch Crunch Bread

Dutch Crunch Bread is the perfect sandwich roll!! Thanks to the Daring Bakers, I was able to enjoy creating another new bread at home. We loved the result and this recipe is will be a go to recipe for me every time I want to do home made burgers. I modified this recipe to suit our dietary requirements and taste. I used half all purpose and half whole wheat flour, added a tablespoon and a half of vital wheat gluten for the roll itself. For the crunch topping, I used dark Japanese style toasted sesame oil. It did wonders for the taste and the fragrance of the crunch!!

I loaded the crunch topping onto the roll 30 minutes after the second rise and baked the rolls for 45 minutes. The topping spread across my baking tray and I got of crunchy bits of topping to nibble on besides a delicious bread.

Once the rolls cooled down, I sliced them, gently toasted them in the oven topped with some butter and Muenster cheese, loaded them with sliced tomatoes, avocado, and cucumber, and topped the whole with a spicy black bean burger, and hot pickles. Delicious!!

Click here for the complete March 2012 Daring Bakers Challenge.

Post Script: Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

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