100% Whole Wheat Bread | Conquering the Yeast

Bread has been the big monster in my baking repertoire [if that is what it is ;)] The YEAST beast was too big to handle. It’s not as if I didn’t try, I did. Though the results were not encouraging enough, I did make another attempt to bake a pizza dough but THE monster didn’t froth & foam up & I threw away all the ingredients in the trash. After that no more Yeasty Beasty for me!

Whole Wheat Bread

Till I came across this post by Anushruti. I was planning to travel to Mumbai for a week around that time & I asked her where does she buy her yeast, etc & she gave me the golden words ‘Mauripan- Instant Yeast’. I didn’t find it in international/ gourmet stores across Mumbai or Pune but I found it online on http://www.gourmetco.in/ I ordered COD to be on safer side as I had not heard or used this e-comm earlier. The only grouse is that that they charge INR 75/- delivery for any order less than Rs. 750/-. Well my order was for only Rs. 60 for 60g of Mauripan – Instant Yeast 😦

Whole Wheat Bread

But the result was fantastic, for the first time I saw what it means that yeast will proof, dough will rise, I can go on & on… 🙂

I added powdered milk to give lighter texture as wheat breads are generally denser. Also I slightly increased the quantity of yeast. In my first attempt I wanted to produce something V would eat without nit-picking! Well I was wrong, he didn’t nit-pick, he loved it. He couldn’t keep praising the bread all day, all week! Now he wants me to bake a french loaf using the same recipe, phew men have no control over their wants!

Whole Wheat Bread

I also used canola oil in place of butter or ghee as mentioned in the recipe. I felt it was a good substitute, hardly any flavor of it’s own thereby it didn’t affect the flavor of the bread. A colorless & odorless oil works best in baking in my opinion. Canola Oil by Hudson is now available in India.

Whole Wheat Bread

Whole Wheat Bread

Bloggers talk about the wonderful smell of baking bread filling up the kitchen/ home. Well I am not sure what is the smell of baking bread, though my house was filled with smell of yeast, which I am not sure till now whether I liked or not. But that’s me! Don’t let it discourage you, the bread didn’t taste of yeast at all. 🙂

I felt that sugar is a bit low, so if you want you can increase the sugar by 1/2 Tbsp. We prefer less sugar so for us it worked.

Whole Wheat Bread

Whole Wheat Bread

Recipe Source – loosely adapted from Divine Taste

Ingredients –

• 1 – 1 1/2 Cups – Water*, lukewarm
• 1 Tbsp – Brown Sugar
• 1 Tbsp – Canola Oil
• 3 Cups – Whole Wheat Flour
• 1 1/2 tsp – Instant Yeast
• 1/4 Cup – Powdered Milk
• 1 tsp – Salt
• sesame seeds & quick cooking oats for sprinkling (optional)

Method –

1. Place 1 Cup lukewarm water in a bowl and stir in brown sugar. Sprinkle the yeast over it & leave the bowl undisturbed for about 10 minutes until bubbly.
2. In a large bowl, combine flour, powdered milk & salt. Add in oil & yeast mixture. Combine till the dough starts leaving the sides of the bowl.
3. Transfer the dough to a lightly greased flat surface or counter. Lightly grease your palms & knead the dough using the heel of your hands for about 8-10 minutes until the dough is smooth and elastic. Add more water if required. Dough should be soft yet firm enough to knead.
4. Transfer the dough to a lightly greased large bowl, coat the dough with oil. Cover with a cling film. Allow the dough to rise in a warm corner till puffy though not necessarily doubled in bulk about 1 to 2 hours, depending on the warmth of the kitchen.
5. Once the dough has risen & puffy, transfer the dough to a lightly oiled work surface. punch it down using your fist & knead it lightly for a couple of minutes. Shape it into an 8″ log**.
6. Place the log in a lightly greased 8 1/2″ X 2 1/2″ loaf pan and cover the pan loosely with lightly greased plastic wrap. You can use a shower cap here.
7. Allow the dough to rise for another 1 to 2 hours or till the center has crowned about 1″ above the rim of the pan.
8. Towards the end of the rising time, preheat the oven to 200 C. On the risen dough, brush milk & sprinkle sesame seeds & oats.
9. Bake the bread for about 30-35 mins.
10. The bread should hollow when tapped. Cool for 5-10 minutes in the pan & then turn over the bread.
11. Rub a stick of butter over the crust, if desired. The butter will soak in yielding a soft, flavorful crust & a beautiful satiny finish.
12. Slice when completely cool. Serve toasted or as a sandwich.

* Use greater amount of water in winter. Lesser in summer or humid weather.

** How to Shape a Loaf of Bread

1. Lightly flour a table top or counter. Start by shaping the risen dough into a round. Let it rest for few minutes after you this to give gluten a chance to relax. This makes shaping a lot easier.
2. Using the heel of your palms, gently flatten the round into a rough rectangle.

   

   Whole Wheat Bread

3. The way one would fold a letter into 3 fold, fold the dough – fold the bottom third of the dough over on itself. Then fold the top of the dough over the other layers.
4. Use your fingers to pinch the dough closed where the top layer meets the bottom layers. Pinch the sides too.
5. If the dough still feels little loose after the initial folding, just fold it in half again & pinch it closed. Do this by pressing the middle of the dough & drawing up the sides. Loaf should be taut for even rising & holding the shape.

   

   Whole Wheat Bread

6. Roll over the dough until the seam is facing down. Gently lift the loaf into your pan. The seams should be on the bottom with taut surface facing up.

This 100% Whole Wheat Bread is off to

1. Yeastspotting.
2. What’s with my Cuppa currently hosted by Chef Mireille, orginally started by Nupur
3. Black & White Wednesday # 78 hosted by Aparna. BWW is an event started by Susan, currently managed by Cinzia.

Oats & Wheat Flour Brown Bread – A Sweet Punch for December

I’m BACK… Yes It’s me again!!

I’ve been MIA for last 2 months… food had become my worst enemy with me retching up with just thoughts of food, cooking or baking was out of question. Though I’ve been feeling ok for last 15 days but getting back into the tempo of kitchen was also proving very difficult. Finally I kicked myself 1000 times & got to baking a simple brown bread which I’ve tried before this as well.

I’ve been told to stay off all yeast goods some time ago. Though I haven’t been able to follow it strictly as breads available in market are made with yeast only. When this baking bug bit me, I decided to use this opportunity to bake yeast free bread for myself. I haven’t come across many recipes for yeast free bread online. However, there are many available with choco-chip & banana in yeast free version but I didn’t want sweet bread as a recipe to bake frequently.

Oats & Wheat Bread

Then I came across this post on my blog & voila, I had the perfect yeast free bread and that too a healthy version with oats & wheat flour. I still had to wait to buy a loaf pan before I could try it – you can’t imagine the process (in my mind) which went into making this. As a rule in a typical family, anything new with sweet is readily accepted but anything else is always fret with critical evaluation… one can put real food connoisseur to shame here. So with all this apprehensions, I ventured into bread making. I halved the recipe & kept everything else same. V ate the whole bread in one go on top of dinner & couldn’t stop singing praises for it. I couldn’t believe it & bit into a slice (especially left for me, how thoughtful!) tentatively… mmm mmm mmm. I felt that the bread was real nice & healthy, way ahead of breads available in supermarket as brown bread.

Oats & Wheat Flour Brown Bread –

Recipe Source – minimally adapted from Sensitive Economist

Ingredients –

• 3 Cups – Whole Wheat Flour
• 1 tsp – Baking Powder
• 1 tsp – Baking Soda
• 1 Cup – Oats
• 1/2 tsp – Salt
• 1 Tbsp – Honey
• 1 1/2 Tbsp – Butter, softened
• 2 Cups – Milk

Method –

1. Preheat oven to 200 C. Grease & dust a loaf tin.
2. Combine all dry ingredients. Then mix in butter using your fingers.
3. Add milk & honey, until well combined.
4. Pour batter in prepared pan, sprinkle some oats on top & bake for 45-50 mins.

1. 

   Oats & Wheat Bread

I made only slight changes to the original recipe as I felt it didn’t need any changes though I intend to make versions of it soon. I skipped salt as I used salted butter. Also I needed to add 1 Tbsp milk extra as the consistency was a bit more dry.

Though I need to mention that this bread won’t be like a market-bought spongy bread as it is made without yeast. But this bread tastes delicious straight out of oven. I love it with Orange Marmalade. Enjoy warm bread with butter plain or toasted. 🙂

Oats & Wheat Bread

Though it is a bit late but this is my entry for Sweet Punch – December, which was about baking what we like.

Tri-color Pinwheel Sandwich – Happy Birthday Mom & Celebrating 64 years of Independence – Jai Hind!

Today is mom’s birthday. She is the most special person in my life. I’ve been told lately many a times, that I’m strong – some in derision & some in awe. I wish to tell you mom today that this strength has come from you. I’ve seen you brave life and circumstances as a woman should. You have risen upto the challenge and given your best. You have never as kids let us down in any way & always pushed us to do our best and leave the rest to fate. I love you mom!

Pin Wheel Sandwich

During school days, Independence Day being next day to mom’s bday, 2 days were like extended break – one at home and other in school. After all these years, I thought of celebrating this extended weekend – Rakhi, Mother’s Birthday & Independence Day – by posting something which has childhood memories, mom’s recipe & at the same time it represents India.

This a sandwich which my mom used to make while we were kids and I loved it. I still love it very much and got my mother to make it again for me while I was visiting her. Here is my favourite sandwich made by mom and enjoyed by me.

Pin Wheel Sandwich –

Recipe Source – My mother

Ingredients –

• 1 – Big Bread, sliced lenghtwise (horizontal)
• 1/4 Cup – Tomato Sauce
• 1/4 Cup – Green Chutney
• 1/4 Cup – Butter
  

Method –

1. Wet cheesecloth or fine muslin. Spread on a tabletop or work surface.
2. Take a rolling pin & lightly roll 3 slices of bread separately, as to slightly flatten the bread slice without breaking it.

1. 

   Pin Wheel Sandwich – Spread

2. Now spread butter on one slice, chutney on second & sauce on third slice.
3. Place all slices on top of each other with butter slice in middle.
4. Now take one end (smaller edge) of the bread sandwich & start rolling it towards the other end. Roll firmly & evenly.
5. Once rolled, roll them in aluminium foil or cling film tightly. I had run out of foil/ film so I used plain paper.

1. 

   Pin Wheel Sandwich – Rolling

2. Twist the edges of the foil/ film like a toffee. Now refrigerate for 1/2-1 hr or even overnight.

1. 

   Pin Wheel Sandwich – Rolled & Set

2. Remove from refrigerator, slice & serve cold with tea or coffee or in kid’s tiffin. 🙂

1. 

   Pin Wheel Sandwich – Sliced

This tastes so good, I can’t describe. Even my son lapped it up happily which is quite an achievement as he is as fussy an eater as a kid can be. I can eat slices of it without keeping a tab. Happy Birthday Mom, we love you! 🙂

Eggless Banana Peach Muffins – A Sweet Punch for August & my first Food Photography Lesson

7th is here and time for our July Sweet Punch to be posted. In July, Sweet Punch Members got together to make Strawberry Banana Muffin inspired from an amazing online resource on everything about baking – Joy of Baking. To all the food bloggers this site needs no introduction and has come to our rescue or aid on innumerable occasions.

Since this is not a season for fresh strawberries, atleast in Pune (the reason I write ‘atleast’ is that I see many bloggers posting recipes of fresh strawberries or frozen ones in this season) I had two substitutions to make – one to make the recipe eggless & second to replace strawberry with another fruit. Substituting strawberry with nuts would have been easier but I decided to keep 2 fruits in the recipe and finally chose peach as my second fruit as it was fresh & readily available.

Eggless Peach & Banana Muffins

For egg substitution more deliberations were required.I realized that eggs are used for their binding properties in muffins and most common substitutes were either banana, apple sauce, flax seed egg or tofu in them. Banana was already an ingredient and I didn’t want an overdose of it by adding it as a substitute as well. Use of apple sauce would make it too fruity – apple, banana & peaches. I discovered flax seed eggs tastes best in a nutty recipe and I may not appreciate the flavor otherwise. Tofu is out for me as I avoid consuming products made from soya. So this left me with hardly any options.

After much deliberations, I decided to use starch as a replacement. Starch in most cooking recipes is used as a binding and thickening agent. So I decided to use that myself. I substituted 1 egg with 2 Tbsp cornstarch + 2 Tbsp warm water + 1 tsp oil.

Eggless Peach & Banana Muffins

Lastly I had to reduce the quantity by 1/2 as I had only 8 muffins cups and that too of different sizes – this is a purchase I made when I had no knowledge of baking and had gone a shopping spree. Please don’t laugh at my naiveté or stupidity. 😉

I’m loving being part of Sweet Punch as I get to learn so much in every bake – this time I learnt the basic difference between a cupcake & a muffin – more specifically the difference in making the batter. As a layman I assumed them to be similar in making. Muffins are from quickbread family and do not require heavy mixing using a hand-held mixer as in a cake or cupcake. I feel so enlightened from my ignorance! 😀

So here goes my version of Strawberry Banana Muffins –

Eggless Banana Peach Muffins –

Recipe Source – adapted from Strawberry Banana Muffins from Joy of Baking

Ingredients –

• 150 gms – All Purpose Flour
• 55 gms – Unsalted Butter
• 2 Tbsp Cornstarch+2Tbsp warm water+1tsp Oil – to replace 1 egg
• 1/2 tsp – Vanilla Extract
• 1 – Large Ripe Banana Mashed
• 1/2 cup – Peeled & Pureed Peach
• 100 gms – Brown Sugar*
• 3/4 tsp – Baking Powder
• a pinch – Baking Soda
• 1/2 tsp – Ground Cinnamon
• 1/4 tsp – Salt

Method –

1. Pre-heat the Oven to 180 C. Line the muffin tray. Since I had individual muffin cups, I greased them and put them in my baking tray. I didn’t use liners.
2. In a saucepan, melt the butter & allow to cool too room temp.
3. Mix together cornstarch, warm water & oil in a small bowl. Keep aside.
4. In a medium bowl, whisk together cornstarch mixture, vanilla essence, banana & peach.
5. Add the melted butter & stir to combine.
6. In another large bowl, combine together flour, sugar, baking powder, baking soda, cinnamon & salt.
7. Add the wet ingredients to the dry ingredients and stir only until they are just combined. Overmixing the batter results in tough muffins.
8. Divide the batter evenly in cups and bake for about 20 mins. Transfer to wire rack to cool completely.

Eggless Peach & Banana Muffins

These muffins came out great with delicate flavors of banana, peach & cinnamon. They were soft, moist & just the right bit chewy. These muffins were perfect eaten warm for breakfast with hot cuppa of coffee.

* I increased the sugar to 100 g (instead of 80 gms) as my peaches were on the tart side & felt they needed more sugar.

I sprinkled some chocolate chips on top to prop up for my first photo shoot. I was desperate for revamping my photography skills & I set myself to task. V googled and suggested a Food photographer in Pune – Ronit Dalvi. He doesn’t conduct classes but he very graciously agreed to teach me the basics and help out as and when I require. If I do a ‘before & after’ project, you will see what tremendous difference this 1 class gave me. The best part of the deal was Ronit teaching me for even more risky fee – my food 🙂 He asked to be fed what he helps in shooting and I happily obliged! God bless him! I would like to acknowledge & thank him through this post.

Sundried Tomatoes, Pesto, Corn & Cheese Stuffed Focaccia – Yum Yum!

I love Focaccia, but never knew one day I would be making it at home. I can’t believe I’ve reached here in my endeavors to eat home made food. Not to mention, V is enjoying and putting on inches but loving every moment of my journey – from a below average cook of dal, roti to confusion cook who is willing to try new horizons.

Stuffed Focaccia

Again Focaccia is from my anniversary menu – I’m traveling & didn’t want to disappear from the scene after one post on Eggless Tiramisu, hence I made my menu into scheduled drafts. I follow DK’s blog for international cuisines a lot as she really makes them simple & appealing at the same time. This one is again a crowd winner and in my case husband winner. As the adage goes – A way to a man’s heart is through his stomach 😉

When I started, it was going to be a simply baked focaccia as I had planned to make stuffed crust pizza for the dinner, however I didn’t get string cheese in all the (supposed) fine foods shop and had to scrap it. But by then I had already bought the mozzarella cheese and didn’t want to waste it. So decided on making Stuffed Cheese Focaccia instead. 🙂 I quickly chopped cheese, chopped onion & boiled corn for the filling and I was ready.

Baking focaccia was the most chaotic of dishes I have ever done. I dissolved the yeast first and forgot to pit & chop olives. In this race against time (may be I am exaggerating) I managed to pit & chop before water got cold. It was only after I had put the dough in the sun for half an hour, that I realized I had forgotten to add sugar. 😦 I immediately googled and came across reviews that bread won’t brown, will be dense, dough will not rise etc etc. (sob, sob). Someone suggested adding it by dissolving in little water & leave it again for rising. and that’s what I did.

Ingredients for Stuffed Focaccia

But I guess my Focaccia had decided not to be perfect. Even after rectifying my earlier mistakes, the dough didn’t rise. It was the first time I was using yeast, so I had no idea what to look for, so then again I hit panic button on google & found that in most such cases, yeast is already dead. I quickly did the yeast check (as advised on google) and my worst fear became a reality, the yeast was indeed DEAD! some more sob 😦

I didn’t had the time or patience to buy new yeast and start afresh, so I decided to go ahead with it. Though the focaccia didn’t turn out as spongy as it should be. But the crust baked well & tasted fine. Obviously not the best! I guess I can get out of this one by telling myself (and everyone) that this is my first time. V consoled me by saying that this has become more like a thin crust pizza with stuffing. (ha ha) I guess I need to learn to see humor in this debacle.

For the focaccia dough, I skipped rosemary & substituted pesto & sun-dried tomatoes with sun-dried tomato pesto.

Assembling Stuffed Focaccia

Focaccia – loosely adapted from DK & King Arthur Flour

• 3 cups – All Purpose Flour
• 1 tsp + 1 tsp – salt
• pinch of sugar
• 1/4 tsp – Ground Black Pepper
• 2 tsp – Rapid Rise Dried Yeast
• 11/4 cups – Lukewarm Water
• 2/3 cup – Pitted Black Olives, chopped
• 4 tbsp – Sun-dried Tomato Pesto
• 1/4 cup – Boiled Corn
• 1 – Chopped Onion
• 1/2 cup – Chopped Mozzarella Cheese

Method –

Stuffed Focaccia – Ready to be Baked

1. Sift the flour, salt & pepper in a bowl.
2. Dissolve yeast in lukewarm water as per instructions on the pack.
3. Add sugar to the flour. Now make a well in the center & add yeast water with olives & sun-dried tomato pesto.
4. Mix it into a soft dough, adding little water if necessary.
5. Transfer the dough onto a floured platform and knead well till elastic & smooth.
6. Store it in a well oiled bowl & cover in a plastic wrap. Leave it in a warm place to rise for about 1 hour or till it has risen in double the volume. The dough is ready when you can push a finger or two into it and not have it spring back.
7. Transfer the dough onto a lightly floured surface and knead it again gently for a minute. Divide the dough into half.
8. Round each half into loose ball and allow them to rest covered in a film for 10-15 mins.
9. Pre-heat the oven at 425 F/220 C.
10. Roll one ball into a 10-12″ circle and place on the greased baking pan.
11. Now spread boiled corn, onion & cheese evenly on the circle, leaving 1 inch around the edges.
12. Roll second ball into the same size circle & place atop the filling.
13. Press the edges of the dough together firmly to seal the 2 circles.
14. Oil the surface of the dough with olive oil using a pastry brush.
15. Sprinkle salt on top.
16. Bake for 20-25 mins or till done. Transfer to a wire rack.
17. Cut into small loaves using pizza cutter & and serve warm.

Baked Focaccia – out of oven

I served with my Spaghetti in al’arabiata Sauce. Every cheesy bite reminded me of on-the-go snacks/ meals eaten at Cafe Coffee Day during my years in job. Loving it!

Stuffed Focaccia

After the anniversary dinner, V refused to even budge from his place & went off to sleep by 8 pm, which is like a miracle. I guess a full stomach speaks all. 🙂

Stuffed Focaccia