Great to meet you all after a long time. After I finished my BM last month, I have been feeling so lazy and so have stayed away from blogging. Though the usual day to day cooking is going on, I was not at all interested in cooking anything special for the blog. Recently I have been baking too much and using up so much maida and butter results of which are so obvious with my health. Not too serious but I have been getting sick often and so decided to stop using maida and butter which in turn made me take a break from baking. I need to concentrate on healthy dishes if I want to blog regularly.
After deciding not to use all purpose flour and butter, I am in search of healthy recipes. What better alternative to maida than whole wheat flour? When I saw the theme of this month’s bread bakers, I knew that I will be using whole wheat flour for my bread. The theme given by our host Sue of A Palatable Pastime was Peppers. Before blogging I knew only one pepper and that was black pepper. But now after six years of blogging and watching over six editions of Master Chef Australia, I know that there are so many varieties of peppers in the world. Even the green chillies we use are called as chilly peppers and so I decided to use green chillies in my bread.
I have tried using wheat flour in so many bread recipes. I even tried making a wheat bread using tangzong method. But apart from a loaf I made this is the bread which turned out too perfect. From the colour of the rolls to the softness and texture, I couldn’t find any fault with it. I must say that it is a perfect recipe and without too much oil or butter. This recipe will be seeing so many makeovers in the coming months. This recipe is from my old post. The original has used maida and I converted it to wheat flour based one. I have also added some vital wheat gluten in the dough. But if you don’t get it, just omit it and follow the recipe. It will be fine.
Recently I bought a new Sunflame OTG which is so great for meringues, cakes and cookies, but it was a problem baking bread. Bread needs a high temperature and my Sunflame didn’t actually heat up. So all the batches of bread I bake, turn out pale and tough due to over baking. The reason why I bought a new oven is my older Morphy Richards was extremely hot. Which was not at all good for meringues and cakes. So it went to the attic after the new oven came home. Now after so many bad experiences with bread baking, I brought the old oven back to the counter and now bread baking has once again become easy. My counter is now filled with two OTGs and a MW which is driving hubby crazy but who cares until you get beautiful dishes out of them?
For The Bread:
Whole Wheat Flour / Atta – 1 3/4 cups
Vital Wheat Gluten – 1 tbs
Brown Sugar/ Sugar/ Jaggery – 2 tbs
Salt- 1/2 tsp
Instant Yeast – 1 1/2 tsp
Oil – 1 tbs
Milk – 1/2 cup + 1-2 tsp
Curd / Yogurt – 1/4 cup
Sesame Seeds – 1 tbs
Milk -2 tbs For Milk Wash
For The Spice Paste:
Coriander Leaves – 3 tbs
Mint Leaves – 3 tbs
Green Chilly – 4-5
Cumin Seeds – 1/4 tsp
Salt – to taste
Lemon Juice – 1 tsp
In a bowl mix together flour, gluten, salt, sugar and yeast.
Add curd, milk and oil and mix to form a slightly sticky dough.
Take it to counter and knead it for 10 – 12 minutes until smooth, soft and elastic.
Place in a well oiled bowl, apply some oil on top of the dough and cover with cling film.
Set aside until the dough is double in volume.
While the dough is proving, grind all the ingredients given under spice paste to a smooth thick paste.
Punch down the dough and roll it into a rectangle.
Apply the paste on the dough evenly.
From the longer side roll it into a log.
Slice into 8 equal portions.
Arrange them in a greased 8″ round tin.
Cover and set aside for 30 minutes.
Preheat oven to 225°C.
Apply milk wash on the proved rolls and sprinkle sesame seeds on top.
Bake in oven for 20 minutes or until the top is nicely brown.
Remove from oven and allow it to become warm.
Remove from the tin and serve immediately.
Whole Wheat Spicy Rolls Recipe
For The Bread
- Whole Wheat Flour / Atta - 1 3/4 cups
- Vital Wheat Gluten - 1 tbs
- Brown Sugar/ Sugar/ Jaggery-2 tbs
- Salt-1/2 tsp
- Instant Yeast - 1 1/2 tsp
- Oil-1 tbs
- cup Milk - 1/2+ 1-2 tsp
- Curd / Yogurt - 1/4 cup
- Sesame Seeds - 1 tbs
- tbs Milk -2For Milk Wash
For The Spice Paste
- Coriander Leaves - 3 tbs
- Mint Leaves - 3 tbs
- Green Chilly-4-5
- Cumin Seeds - 1/4 tsp
- Salt - to taste
- Lemon Juice - 1 tsp
- In a bowl mix together flour, gluten, salt, sugar and yeast.
- Add curd, milk and oil and mix to form a slightly sticky dough.
- Take it to counter and knead it for 10 - 12 minutes until smooth, soft and elastic.
- Place in a well oiled bowl, apply some oil on top of the dough and cover with cling film.
- Set aside until the dough is double in volume.
- While the dough is proving, grind all the ingredients given under spice paste to a smooth thick paste.
- Punch down the dough and roll it into a rectangle.
- Apply the paste on the dough evenly.
- From the longer side roll it into a log.
- Slice into 8 equal portions.
- Arrange them in a greased 8" round tin.
- Cover and set aside for 30 minutes.
- Preheat oven to 225°C.
- Apply milk wash on the proved rolls and sprinkle sesame seeds on top.
- Bake in oven for 20 minutes or until the top is nicely brown.
- Remove from oven and allow it to become warm.
- Remove from the tin and serve immediately.