Posted in breakfast, snack

Whole Wheat Rosemary-Garlic Bread ( No Butter ) Recipe


This is a healthier version of garlic bread which does not use butter and is baked with just a tablespoon of oil. Dry rosemary herb and garlic cloves give this bread a delicious aromatic flavor. It is crispy on the outside and soft inside.You can serve it with a cheesy dip to your kids. They will surely relish it.

Served hot, whole wheat rosemary-garlic bread tastes delicious just with a cup of tea/coffee as well.

You can have it for breakfast / evening snack.

Serves : 2

For Dough :

  • 3/4 Cup Whole Wheat Flour
  • 1/4 Tbsp Active Dry Yeast
  • 1/2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp (Minced) Garlic
  • 1 1/2 Tsp Garlic Bread Seasoning
  • 1 1/2 Tsp Rosemary (Dry)
  • 1 Tbsp Olive Oil
  • Lukewarm Water (For Yeast Activation and Kneading Dough)



  1. Dissolve sugar in a few tablespoons of lukewarm water and subsequently mix yeast to it. Let it rest for 8-10 minutes for activation. You will see that some bubbles/froth will appear on top.
  2. Transfer whole wheat flour, salt and yeast mixture to a bowl.
  3. Bring all the ingredients together, using lukewarm water and knead a dough. You will need imageapproximately 1/3 cup of water for it. This may vary depending upon the quality of flour.
  4. Transfer this dough to a clean slab or a big wooden board for kneading it properly.
  5. Stretch the dough back and forth using palm. Repeat this process for 10 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  6. Pour half tablespoon of oil and knead again just for a couple of minutes.
  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.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Add minced garlic, rosemary and remaining oil to a bowl and mix everything.
  11. Pour the mixture over dough and knead it.
  12. Divide it into two portions.
  13. Shape each portion into a semi-circle.
  14. Line baking tray with a parchment paper and transfer semi-circles to it. Let them rest for 30-40 minutes in a warm place for second rise.
  15. Preheat oven at 180°C.
  16. Gently brush top with some milk and sprinkle mixed herbs seasoning.
  17. Place baking tray in middle rack of oven and bake at 180°C for 20-25 minutes. They will turn golden in color and you will be able to hear a hollow sound if you tap them.
  18. Whole Wheat Rosemary-Garlic bread is ready. Cut it into long strips and serve.


Posted in Uncategorized

Dry Fruits Cake (With Whole Wheat Flour and Jaggery) Recipe

imageIt has been prepared with whole wheat flour and jaggery with a hint of cinnamon and cardamom flavor. Lot of chopped dry fruits have been added to it. I have used oil instead of butter.

It is a delicious cake and pairs well with a cup of hot tea/coffee.

As you must have noticed by now, I have replaced unhealthy ingredients by healthier ones. So, it will serve as a healthy snack for your kid as well. When you kid comes running for biscuits, give him a piece of scrumptious cake, enriched with dry fruits. You can also try Egg-less Chocolate Cake  recipe made with whole wheat flour ( I have shared it in one of my previous posts ).


  • 1 Cup Whole Wheat Flourimage
  • 3/4 Cup Jaggery Powder
  • 1/4 Cup Powdered Sugar
  • 2 Eggs
  • 1/4 Cup Toned Milk
  • 1 Tsp Baking Powder
  • 1 Cup Chopped Dry Fruits Mix (Almonds, Cashew nuts and Raisins)
  • 1/2 Tsp Cinnamon Powder
  • 1/2 Tsp Cardamom Powder
  • 1/2 Cup Olive Oil/ Any Other Cooking Oil


  1. Preheat oven at 180°C and grease a cake tin (7″ Baking Tin).
  2. Mix jaggery powder and oil in a bowl and beat it properly so that no lumps remain in the mixture.
  3. In another bowl, whisk eggs, one at a time and transfer contents to oil-jaggery mixture.
  4. In a separate bowl, sieve whole wheat flour and baking powder twice.
  5. Add 1/4 cup of dry mixture to wet mixture and mix it using a spatula.
  6. Add milk when you have difficulty moving the spatula.
  7. Repeat the process till dry mixture is finished.
  8. Add cinnamon powder, cardamom powder and chopped dry fruits.
  9. Pour the mixture into a greased tin and bake at 180°C for 25-30 minutes.
  10. Insert a toothpick/knife in the center of the cake to see if it comes clean.
  11. Your cake is ready if toothpick/knife comes clean else continue to bake for additional 5-10 minutes.
  12. Let cake cool down completely before cutting into pieces. If you do not let it cool , it will crumble while cutting.


  1. You can use white sugar/brown sugar if jaggery powder is not available.image
  2. You can use jaggery and sugar in 50-50 proportion.
  3. If jaggery powder has a granular texture, grind it in a mixer-grinder for a minute or two.
  4. If you do not have cinnamon powder/cardamom powder, dry roast cinnamon/ cardamom and grind it in the grinder. Then, use a fine sieve to get the powder.
  5. If you feel that cake is browned from the top but yet not cooked. Cover the cake with an aluminium foil and continue baking.