Posted in bread, snack

Matar Kulcha (Multigrain) Recipe

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Matar Kulcha – Popular street food of North India.

Matar are dried white peas which are produced by harvesting the peapods when they are fully mature and then drying them. They are also known as safed vatana. No oil is required for preparing matar for matar kulcha. Also, very easy to prepare. It just requires soaking and boiling them with ginger along with a few powdered spices and finally adding a few chopped vegetables to it. 

Kulcha is a type of leavened bread which is prepared with refined flour. It is usually served with matar/chola and this street food is popularly known as matar kulcha/chola kulcha in North India. Sometimes, kulchas are also stuffed with potato or cottage cheese (paneer) and then served.

These kulchas have been made healthier by replacing 70% of refined flour with multigrain flour. 

Kulchas can be prepared in advance and stored. Just warm them a bit on tava at the time of serving.

INGREDIENTS

For Matar

  • 1 Cup Safed Vatana (White Peas)
  • 1″ Ginger (Grated)
  • 1 Tsp Cumin Seeds Powder
  • 1/4 Tsp Garam Masala
  • 1/2 Tsp Red Chilli Powder
  • 2 Onion (Chopped)
  • 2 Tomatoes (Chopped)
  • 2 Green Chillies (Chopped)
  • 1 1/2 Tsp Lemon Juice
  • Coriander Leaves (Chopped)
  • Salt 

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For Kulcha

  • 175 Gms. Multigrain Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil
  • Onion Seeds
  • Sesame Seeds

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Serves: 6 Kulcha

METHOD

For Matar

  1. Soak safed vatana for 5-6 hours in warm water or overnight.
  2. Transfer them to a pressure cooker along with three cups of water.
  3. Add grated ginger, cumin seeds powder, garam masala, red chilli powder and salt.
  4. Boil safed vatana for 25-30 minutes.
  5. Add chopped onion, chopped tomato, chopped green chillies, chopped coriander leaves and lemon juice. Mix all ingredients well.
  6. Relish with baked kulcha.

For Kulcha

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Dough is ready to be shaped.
  11. Divide dough into 6 equal portions.
  12. Roll each portion , oval or round shape and transfer them to a baking tray (lined with parchment paper.
  13. Bake kulchas at 210°C in a preheated oven for 8-10 minutes.
  14. Cover them with a kitchen towel and store in an airtight container once cooled down.

 

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Posted in bread

Multigrain Kulcha Recipe

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Kulcha is a type of leavened bread which is prepared with refined flour. It is usually served with matar/chola and this street food is popularly known as matar kulcha/chola kulcha in North India. Sometimes, kulchas are also stuffed with potato or cottage cheese (paneer) and then served.

These kulchas been been made healthier by replacing 70% of refined flour with multigrain flour. 

Kulchas can be prepared in advance and stored. Just warm them a bit on tava at the time of serving.

INGREDIENTS

  • 175 Gms. Multigrain Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil
  • 1 Tsp Onion Seeds
  • 1 Tsp Sesame Seeds

 

METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place for yeast activation.
  2. Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Dough is ready to be shaped.
  11. Divide dough into 6 equal portions.
  12. Roll each portion , oval or round shape and transfer them to a baking tray (lined with parchment paper.
  13. Bake kulchas at 210°C in a preheated oven for 8-10 minutes.
  14. Cover them with a kitchen towel and store in an airtight container once cooled down.

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Posted in bread, breakfast

Bread Cones Recipe

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These light and fluffy bread cones are made up of refined flour and are extremely easy to prepare. Flour composition can be changed to 175 gms. of whole wheat flour and 75 gms. of refined flour. White sesame seeds and nigella seeds on bread cones add to their flavor. I have used kulfi cones (aluminium ones) for shaping them.  I used them as pav bhaji cones and cheesy pizza cones. My kid loved these bread cones. Yours will too 🙂 

These bread cones can be flavored with garlic and herbs like oregano, rosemary etc.  These bread cones will remain fresh for 3-4 days. So, you can prepare them in advance and store them. Fill them with your favorite stuffing and gobble them up.

Yields: 6 Bread Cones

INGREDIENTS

  • 250 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 75 Ml Milk
  • 100 Ml Water
  • White Sesame Seeds (For Sprinkling)
  • Nigella Seeds (For Sprinkling)
  • 2 Tbsp Oil 
  • Butter (For Brushing cones)

img_5693METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 8-10 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add milk, remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm wet cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, punch it to remove gas bubbles formed by yeast during rising process. Dough is ready to be shaped.
  10. Cover each  kulfi mould with aluminium foil.
  11. Divide dough into 6 portions. Roll each dough portion into long ropes.
  12. Roll dough rope onto mould in spiral fashion, starting from narrow tip of the cone mould.
  13. Place them on a baking tray and allow them to rest till doubled.
  14. Gently brush with milk and sprinkle white sesame seeds and nigella seeds.
  15. Bake at 210°C for 20 minutes in a preheated oven.
  16. Brush Bread cones with butter and place them on a wire rack to cool down.
  17. Once cooled, gently remove cone mould along with aluminium foil.
  18. Stuff them with your favorite filling and relish scrumptious bread cones.

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Posted in bread, breakfast

Muhammara Toast With Vegetables Recipe

img_5665Muhammara Toast With Vegetables- Simple recipe prepared by mixing Muhammara along with vegetables, spreading mixture on bread slices and finally toasting them. 

Muhammara is a hot pepper dip and forms an important part of Levantine and Turkish cuisine. It originated in Aleppo, Syria. It is prepared using  fresh or dried peppers, walnuts, breadcrumbs and olive oil. Sometimes, other ingredients like cumin powder, garlic, lemon juice, pomegranate molasses are added to enhance its flavor.

This dip does not only boasts of its taste but also of its health benefits. Its main ingredients-  red bell-pepper and walnut are rich in antioxidants. Red bell peppers are also an excellent source of Vitamin C and contain very good quantities of Vitamin A. Walnuts contain a good amount of Omega-3 fatty acids and vitamin E as well.

Hence, combining this delicious dip along with vegetables makes your toasts much more nutritious and scrumptious. I have used onion and bell-peppers as these were the only vegetables available in my kitchen. You can add sweet corns, broccoli , zucchini etc.

INGREDIENTS 

 

METHOD
  1. Cut bread slices into halves, forming triangles.
  2. Mix all ingredients (except bread slices) together in a bowl.
  3. Spread the mixture evenly on bread slices. I did not smear bread slices with oil/butter. But you do so on the bottom side of bread slices.
  4. Transfer bread slices to grill tray.
  5. Grill/Toast at 230°C for 12-15 minutes in a preheated oven.
  6. Serve them hot with a cup of coffee.

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Posted in bread

Whole Wheat Pita Bread Recipe

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Pita Bread, Lebanese bread is a leavened flatbread, baked with wheat flour ( refined flour, whole wheat flour or a combination of both). Pita is rolled thin and baked at high temperatures in a very hot oven that puffs up the pita bread , thus creating a big pocket. 

Cut Pita bread into half and fill pita pockets with the filling of your choice.

 

INGREDIENTS

  • 175 Gms. Whole Wheat Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil

Serves: 7 Pita Bread (Small)

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METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 8-10 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process. Dough is ready to be shaped.
  10. Divide dough into 7 portions and shape them into a ball.
  11. Dust rolling board with flour and roll a portion thin using a rolling pin.
  12. Place it on a baking tray lined with parchment paper.
  13. Repeat with other portions.
  14. Bake for 10 minutes at 230°C in a preheated oven.
  15. Transfer pita bread to a cooling rack.
  16. Cut them into half and stuff pita pocket with the filling of your choice. 
Posted in bread, snack, soups

Whole Wheat Bread Sticks/Soup Sticks Recipe

imageThese healthy and crispy bread-sticks have been baked with 80% whole wheat flour and 20% refined flour. I have added carom seeds and mixed herbs seasoning for adding flavor to bread-sticks. You can try any other herb like rosemary, parsley, basil etc.

Also, you can gently brush the top of bread-sticks with milk and sprinkle sesame seeds/ onion seeds (Instead of carom seeds ) at the time of baking. They taste delicious too.

Enjoy these scrumptious bread-sticks with soup/cheesy dip. You can try my soup recipes – Roasted Tomato Soup (With Basil), Hot n Sour Soup, Red Lentil and Carrot Soup and Sweet Corn Soup With Vegetables.

Yields : 8-10 Bread-Sticks

INGREDIENTS

  • 100 Gms. Whole Wheat Flour
  • 25 Gms. Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Salt
  • 2 Tsp Sugar
  • 2 Tbsp Olive Oil
  • 1 Tsp Carom Seeds
  • 1 Tbsp Mixed herbs Seasoning
  • 90-100 Ml. Water
  • Herbed Butter (For Brushing/Optional)

METHOD

  1. Dissolve yeast along with 1 Tsp of  sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Sprinkle carom seeds and mixed herbs seasoning over dough and knead for a couple of minutes.
  11. Divide dough into equal parts.
  12. Roll each part to a length of approx. 6-8 inches.
  13. Transfer bread-sticks to a baking tray lined with parchment paper/ silicon mat.
  14. Repeat the process with other portions.
  15. Let them rise for 40-50 minutes.
  16. Transfer baking tray to a preheated oven and bake at 180°C for 15-20 minutes.
  17. Brush them with melted herbed butter and serve with hot soup or enjoy with a cheesy dip.

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Posted in bread, breakfast, side dish, snack

Focaccia (Whole Wheat) Recipe

imageFocaccia – Italian Bread seasoned with olive oil and salt along with toppings of herbs, vegetables, cheese etc.

This recipe of Focaccia consists of 70% whole wheat flour and 30% refined flour. I have used mixed herbs seasoning here and topped Focaccia base with jalapeno and black olives. Either of Dried herb or fresh herbs can be used. You can change toppings as per your preference. I also tried a combination of bell-pepper, corn, olives, jalapeno and cheese on Focaccia. I baked Focaccia with only bell-pepper and mixed herb seasoning. Once it was baked, I added rest of the ingredients and baked again just enough for cheese to melt. It tasted delicious.

You can utilize any mould that you have in your kitchen, be it rectangular, square, round etc.

You can use Focaccia as open sandwich, pizza base or simply toast it.

Yields : 2 Small Focaccia / 1 Large Focaccia

imageINGREDIENTS

  • 175 Gms. Whole Wheat Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 80 Ml. Milk
  • 70 Ml. plus 50 Ml. Water
  • 8-10 Black Olives (Chopped)
  • 10-12 Jalapeno (Sliced)
  • 1 1/2 Tsp Mixed Herbs Seasoning
  • 2 Tbsp Oil (For Kneading Dough)
  • 1/2- 1 Tbsp Olive Oil (For Brushing)

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METHOD

  1. Dissolve yeast along with 1 Tsp. sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 2-3 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Divide dough into equal parts.
  11. Take a greased mould and place one dough portion in it. Stretch dough till the edges of mould.
  12. Press stretched dough with fingers to create small wells and insert toppings in them.
  13. Brush top with oil and sprinkle mixed herbs seasoning.
  14. Rest it for sometime till dough is doubled in size.
  15. Bake at 180°C for 15-20 minutes and Focaccia is ready to be relished.

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Posted in bread

Paprika Olives and Rosemary Bread Recipe

imagePaprika Olives And Rosemary Bread -Simple bread recipe redefined with incorporation of red paprika stuffed olives and dry rosemary herb in it. This bread contains the goodness of whole wheat flour and olives. 

Switch to this healthy bread for breakfast. Grease slices with a bit of regular butter/ garlic butter/olive oil and toast them in an oven.

You can also use Paprika Olives and Rosemary Bread for making Bruschetta.

INGREDIENTS

  • 200 Gms. Whole Wheat Flour
  • 50 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 75 Ml. Milk
  • 50 Ml. plus 50 Ml. Water
  • 12 Red Paprika Stuffed Olives (Sliced)
  • 1 1/2 Tsp Dry Rosemary Herb
  • 2 Tbsp Margarine/Olive Oil

image

METHOD

FOR DOUGH:

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water, milk and margarine/olive oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Dough is ready to be shaped.

For Shaping

  1. Knead red paprika stuffed olive slices and rosemary into dough.
  2. Transfer dough to a loaf pan lined with parchment paper.
  3. Let it rise for an hour so that it can double in size.
  4. Gently brush milk on top of bread.
  5. Bake at 180°C for 15-20 minutes.

NOTES

  1. You can replace green olives with the black ones.
  2. Add one teaspoon of chilli flakes if paprika stuffed olives are not available.

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Posted in bread

Spiral Corn Bread With Harissa Recipe

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It is a savoury bread kneaded with fenugreek leaves powder and stuffed with Harissa paste and sweet corns. Harissa is an aromatic paste made predominantly with hot chillies. It is widely used in North African and Middle Eastern cuisines as a condiment.
Spiral Corn Bread with Harissa uses 80% whole wheat flour and 20% refined flour.
Dough has been shaped into a cylindrical roll and allowed to double before baking. So, you can see spirals inside when bread is cut into slices.
Just brush slices with some butter and toast them. Relish with a cup of coffee for delicious breakfast.

INGREDIENTS

  • 100 Gms. Whole Wheat Flour
  • 25 Gms. Refined Flour
  • 3/4 Tsp Dry Yeast
  • 1/2 Tsp Salt
  • 1/2 Tsp Gluten
  • 2 Tsp Sugar
  • 1 1/2 Tbsp Margarine/Butter/ Olive Oil ( For Kneading)
  • 1 1/2 Tbsp Garlic Butter
  • 1/2 Cup Frozen Sweet Corn (Boiled)
  • 1 1/2 Tsp Garlic Bread Seasoning
  • 3 Tsp Harissa Paste
  • 1 Tsp Sesame Seeds
  • 90 Ml. Lukewarm Water
  • 1/2 Tbsp Milk
  • Butter ( For Toasting bread-slices )

image

METHOD

For Kneading Dough

  1. Dissolve yeast along with 1 tsp sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, gluten, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together and add olive oil/butter/margarine.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. You can put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Dough is ready to be shaped.

For Shaping/Baking Bread

  1. Knead crushed fenugreek leaves powder along with dough.
  2. Roll dough on a flat surface. Try to roll it in a rectangular shape so that final roll can be even.
  3. Spread melted garlic butter and harissa paste on it.
  4. Sprinkle garlic bread seasoning over it and place sweet corns over it.

     

  5. Shape it into a cylindrical roll.
  6. Transfer this roll to a bread tin and let it rest for doubling in size.
  7. Gently brush dough with milk and sprinkle sesame seeds.
  8. Place bread tin inside a preheated oven and bake at 180°C 20-25 minutes.
  9. Allow bread to cool down before cutting into slices.
  10. Brush them with butter and toast them.

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Posted in bread

Whole Wheat Burger Buns Recipe

imageThese soft whole wheat burger buns have been prepared with 80% whole wheat flour and 20% refined flour. Kneading bread dough with a food processor makes bread-baking an absolutely easy process. Dough becomes ready in a couple of minutes and gluten develops very well. If you have added ingredients as per list, chances for error decrease to a great extent. Rising happens on its own and shaping is again very easy.

I have added gluten to make whole wheat burger buns more soft. If it is not available, replace 15-20 % whole wheat flour with refined flour otherwise burger buns will be very dense.

I am sharing one more test to know if dough is well kneaded. It is called windowpane test. Steps for window-pane test are:

  • Take a piece of dough.
  • Shape it into ball whose size is about the size of a golf ball.
  • Hold it between your thumb and first two fingers.
  • Stretch your fingers and thumbs apart till the time you see a translucent sheet. Be very gentle while doing so.
  • If it gets torn in between, dough is not ready. Repeat the test after kneading for couple more minutes.

INGREDIENTS

FOR DOUGH:

  • 200 Gms. Whole Wheat Flour
  • 50 Gms. Refined Flour
  • 10 Gms. + 5 Gms. Sugar (Approx. 3 Tsp.)
  • 1.5 Tsp Dry Yeast
  • 1 1/4 Tsp Gluten
  • 1 Tsp Salt
  • 15 Gms. Margarine/Olive Oil
  • 3/4 Tsp Sesame seeds
  • 180-200 Ml. Water
  • Butter (For Greasing)

imageMETHOD

FOR DOUGH:

  1. Dissolve yeast along with 5 gms. sugar in 60 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar, gluten and yeast mixture to a big bowl.
  3. Bring all ingredients together and add margarine.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. You can put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Dough is ready to be shaped.

FOR BURGER BUNS

  1. Divide dough into 4 portions.
  2. Take one portion and shape it into a ball. Flatten it a bit to get the shape of a burger bun.
  3. Place it on a baking tray lined with parchment paper and repeat with other portions.
  4. Allow buns to double in size.
  5. Gently brush top of buns with milk and sprinkle sesame seeds on top.
  6. Place the tray in oven and bake burger buns in a preheated oven at 180°C for 18-20 minutes. When you tap them, you should be able to hear a hollow sound. It is an indication that buns are ready.
  7. Brush them with melted butter and allow them to cool before you mark a slit.

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