An assortment of wholewheat breads bursting with warmth and flavors.
By Shuchi Mittal
I love the smell of freshly baked bread. And what’s better than cooking the things you love.
So I threw on an apron, dusted some flour & spices, and played with dough- rolling, twisting, pleating & stuffing! The result? A lovely assortment of home baked healthy whole-wheat breads. Easier than expected, and as satisfying as anticipated. Makes you go mmmmm…
- 1 cup all purpose flour
- 3 cups whole-wheat flour
- 2 tablespoons active dry yeast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 2 tablespoon melted unsalted butter or margarine
- cup milk, warmed
- cup water, warmed
- 1 tablespoon curry powder
- 1 teaspoon oregano powder
- 1 teaspoon chili flakes
- 1 teaspoon paprika powder
- 1 teaspoon fresh dried mint leaves, crushed
- Mix the yeast with half the water and little sugar and set it aside till it begins to froth.
- Mix the flour with salt, remaining milk, sugar, water, butter and all the dry spices and mix well.
- Add the yeast mixture and knead into dough. It will be a bit sticky so you can dust it with some dry flour and keep kneading till it becomes stretchy and pliable.
- Oil the sides of a bowl and keep the dough in it. Coat the dough with a little oil, cover and let the dough rise- for about 3-4 hours. If the weather is warm then it will rise in about 1 hour.
- Once the dough has risen, punch it a few times and knead again till it feels soft and airy.
- Divide equally into 15-16 parts. I made 3 different types of bread out of this- just for fun..
- Simple buns: Use 6-8 parts of the dough and shape them into small rounds. Brush with a little oil and keep aside
- Mini twisted cheesers: Take a part and divide into 3 parts. Using yours palms to roll each part into a long rod. Stick all the rods from the top and braid them, as you braid hair. Brush with oil, sprinkle some grated cheese and keep aside.
- Pickle wheels: Take a part of the dough. Roll it out flat. The dough is quite elastic and you can use your hand to shape it into a rectangle. Spread a little pickle mixture (any Indian pickle- I used spicy mango) and some grated cheese, Roll up the dough. Cut into 4-5 small discs. Brush with oil and keep aside.
- Preheat the oven at 180 degrees C.
- Layer a tray with aluminum foil and bake the breads for 25-30 minutes till they are a little brown on top.
- Serve hot!
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.