Ingredients:
2 cups whole wheat flour (atta)
1 cup refined flour (maida)
2 cups yoghurt
1/2 cup sugar
1/2 cup broken walnuts
1 tsp baking powder
1 tsp soda bicarbonate.
Method:
Mix all the dry ingredients together. Dissolve the soda bicarbonate in 1 cup of yoghurt, and the baking powder in the other. Mix the two cups with the dry ingredients. Spread in a loaf tin and bake in a moderate oven till done.
2.Pita Bread (Desert Cuisine):
Ingredients:
2 tsp dry yeast
1 cup warm water
3 cups flour
1 tsp salt
Method:
Dissolve yeast in a cup of warm water. Sieve flour and salt together. Then mix the yeast and water. Knead into a dough. Cover with a damp cloth, in a warm place for 3 hours, so that it rises. Preheat the oven. Divide the dough into 6 equal portions and roll into balls. Use your hand or a rolling pin to make each ball of dough into a 5" circle about 1/2" thick. Bake for 10 minutes till it's light golden brown.
3.Whole Wheat Bread:
Ingredients:
2 cups milk
2 tbsp butter
1 tbsp dry yeast
3 tbsp honey
1/2 cup broken wheat/ germinated wheat/ sprouted wheat
6 1/2 cups wheat flour
1/2 cup lukewarm water
1/2 tbsp salt
2 tsp butter for greasing.
Method:
Boil milk and add butter, salt and honey to it. Keep aside. Sprinkle yeast on warm water , cover leave aside for 10 min. In another vessel mix 3 cups flour and half the broken wheat. Make a well in the flour and pour the yeast water slowly. Keep on mixing gently while adding the remaining wheat flour and broken wheat. Then add the milk and mix. Place on a flour board and knead gently for 10-15 minutes. Add a little flour if needed. Oil a big vessel and place the dough inside. Cover with a warm wet cloth and place the lid back. Leave aside for 1 1/2 hours till the dough doubles in height. Punch the dough down and cover. Keep aside for 45 min. Knead again for 5-10 minutes till it smoothens. Place in a buttered bread tin. Keep the tin in a warm place because the dough will rise again. It is then ready to be baked. Bake in an oven at 375 degree F for 30 minutes. Cool completely and slice.
Finishing Touches For Breads:
The best part about making bread is that you can add different finishes, giving it an exciting and personal touch. You can cut deeply into the dough to make diamond patterns or stripes. You can even make a half-sun image, with it's rays spreading out. Sprinkle broken grains into the cuts.
Seeds and grains like green pumpkin seeds, sunflower seeds and whole grains of wheat can be mixed into the flour of a whole meal or brown loaf as well. But always soak in water first to soften them slightly.
Glaze the bread with an egg beaten with milk or water at the second rise stage. You can also glaze a loaf just before putting it in oven. Brush very gently when you glaze, as a well risen loaf can easily deflate.
Whole meal bread can shine by touching with milk and water.
Broken wheat and sesame seeds give texture and flavour to a loaf. Cumin seeds particularly taste good with cheese.
Don't waste bread knead. Make fresh breadcrumbs in a food processor to use in stuffing in pastry, cakes or for deep-frying. For toasted crumbs toast thin slices of stale bread. Put into a plastic bag and roll with a rolling pin or whiz in a food processor.
White bread can be used for bread and butter pudding and summer pudding. You can cut them into cubes and deep-fry to make them ready to be used for soup.
