Wheat flour + rava bread

Baking your own bread is good in many ways.

You get fresh bread without adding any harmful ingredients for your breakfast. You love the whole process of bread baking, especially watching it rise in the oven; it calms down our nerves. Kids sometimes join you in rolling the dough, greasing the pan, and through this we bond with them. And in the end while serving sandwiches or toast from your own home baked bread, whole family praises you and that makes your day very very happy 😊 😊

IMG_20190713_094132390~2.jpg

I started baking bread with white flour, then slowly started shifting towards wheat flour. Wheat flour is a bit tricky as it gives you slightly dense and heavy bread compared to white flour. Many people immediately compare home baked wheat bread with market bought bread without realising that we are not adding any artificial gluten or bread enhancer.The common reason people hesitate to bake wheat flour bread because wheat bread doesn’t  get a good rise in wheat bread as we get in white bread. Well, we can increase the quantity of yeast here, but then the bread has too much smell of yeast.

To solve this problem, we are adding rava with wheat flour in this new recipe. If you have tried cooking any dish with rava, you must have seen that rava puffs up nicely. So here rava helps wheat flour to rise up and we get good height in our loaf.

Did you like the idea? Well, if we can bake a complete loaf of bread with rava, Samolina/chiroti rava bread (anyone can bake this bread) then we can definitely add it with wheat flour.

IMG_20190713_093326973.jpg

What is chiroti rava and how it is different from normal rava?

The difference lies in the size of granules. Chiroti rava has very small granules compared to normal rava. Because of these tiny granules, chiroti rava gets bind very well in shape of the dough.

I have a few recipes with wheat flour bread in the blog. If you are interested, can check these links also…

Wheat Flour Sandwich Bread(1)

Wheat flour Sandwich bread (2)

Wheat flour Sandwich Bread(3) cylindrical shaped

Wheat flour spicy turmeric bread

In South India, chiroti rava is easily available. But if you are not able to find this variety of rava in your city, you can order it through Amazon or Big Basket.

Ingredients :

Wheat flour 1+1/2 cups (200 gms)
Chiroti rava 1 +1/2 cups (250 gms)
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 1 tsp
Oil 2-3 tbsp
Milk /water 1+1/2 cups minus 2-3 (1 cup measures 250 ml)

Bread tin size (in inches) –  length 8, depth 3+1/2, width 3+1/2

Please go through all the tips carefully before you start the process of baking bread.

Tips :

1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Wheat flour dough is more delicate than all purpose flour dough. So, after first proofing, don’t knead it much. Punch it slightly and bring it back together to roll the log.

6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

8. Don’t compare the result of home baked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

8. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give another try, and you will surely get it!

For few more tips you can check this link also… Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

img_20190711_114413856

Slowly start pouring water and collect dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

img_20190711_114819675

Now start pouring remaining water one tbsp at a time and  knead the dough for 15-20 minutes by adding oil simultaneously.

Initially, kneading will look messy and sticky, but slowly dough will become smooth.

img_20190711_120656696

Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

img_20190711_120934854

In the meantime, apply oil to bread tin.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

img_20190711_133021413

img_20190711_133619727

Knead the dough very softly and spread it in a rectangular shape according to the size of the bread tin.

img_20190711_133811127

Start rolling it tightly in the shape of a log.

img_20190711_134002190

Seal the edges by pinching them tightly.

img_20190711_134110294img_20190711_134246105

Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

img_20190711_134436680img_20190711_142027924

Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes, till the bread  becomes evenly brown and while tapping the top, it sounds hollow.

Apply butter on hot bread. Butter will be helpful in keeping the bread soft. Take out the bread from the oven and let it cool down completely on a cooling rack. Don’t let the bread stay in tin for long as steam from hot bread in the tin for a long time will make the bread soggy from the bottom.

img_20190711_1513206965

Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge.

img_20190713_090219190

This will tighten the bread crumbs making it easier to slice it with bread cutting serrated knife.

img_20190713_093649063

Don’t you love these wonderful slices with beautiful brown edges!!!

Now who wants to buy bread from the store if you can provide your family home baked healthy bread. I am sure you would be thinking to give this recipe a try. 

img_20190713_093446241

img_20190713_093238351

 

Would love to hear from you about this recipe and if you have any doubts, feel free to ask through comment box.

 

Wheat flour spicy turmeric bread

I was not planning to bake this bread. I was not even thinking to bake something new. I was just kneading dough for white bread, wheat bread and some dinner rolls.

Then I thought of doing some spicy buns, but buns’ dough was already done and I didn’t want to disturb its proofing process. So I decided to change plain sandwich wheat flour bread into spicy bread. While adding spices I saw turmeric powder and thought “why not add this in dough and turn the bread into a something all together different”?

My only concern was if bread slices will be having raw turmeric smell.

Well… you wouldn’t know until you try!!

So, I added turmeric powder along with other spices. Yellow dough looked good with carom seeds flavor. I baked it and to my biggest surprise there was no taste of raw turmeric powder!!

It just added colour and with spices, bread was soooo… good. You might not prefer these slices for sandwich, as this  is not plain bread.

Instead, you will like it as spicy, healthy, wheat flour turmeric bread toast with butter and along with a hot cup of tea!!

 

IMG_20190315_075120535-01.jpeg

As I was working on two seprate bread dough while preparing this bread, in the hustle- bustle completely forgot to take pics of some steps. Though just like other bread recipes, which I have posted in the blog, all steps are similar for this bread also. But if you are baking bread for the first time, please check this link for the missing pictures of  a few steps during the whole process… Wheat Flour Sandwich Bread(1)

Ingredients :

Wheat flour        2 cups+2 tbsp
Milk powder       2 tbsp
Instant active yeast       3 /4 tsp
Salt         slightly more than 3 /4 tsp
Sugar       1 tbsp
Carom seeds    1+1/2 tsp
Turmeric powder    1tsp
Red chilli powder    1 tsp
Black pepper powder    1/2 tsp
Oil            1+1/2 tbsp
Water/Milk      1 cup +2-3 tbsp
Instant active yeast    3/4 tsp

Read carefully all the tips before you start the process…

Tips

1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Wheat flour dough is more delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it slightly and bring it back together to roll the log.

6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

8. Don’t compare the result of home baked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

8. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give another try, and you will surely get it!

Process :

Collect all dry ingredients in a big vessel.

img_20190314_175417236

Slowly start pouring water and start collecting dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

img_20190314_180000262

Now start pouring remaining water one tbsp at a time and  knead the dough for 20 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy and sticky, but slowly  dough will become smooth.

img_20190314_181452921

 Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

img_20190314_181714164

img_20190314_192043927

In the meantime oil grease bread tin.

(from here I missed to take pics of a few steps, please follow any of my other bread recipe to check the pics of a few steps. These steps are same for any simple bread recipe)

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching them tightly.

img_20190314_192856604

Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

img_20190314_193254251

Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes, till the bread  becomes evenly brown and while tapping the top it sounds hollow.

IMG_20190314_194249108.jpg

Apply butter on hot bread. Butter will be helpful in keeping the bread soft. Take out bread from the oven and let it cool down completely on cooling rack. Don’t let the bread stay in tin for long. Steam from hot bread in the tin for long time will make the bread soggy from the bottom.

IMG_20190314_214321760_BURST000_COVER_TOP.jpg

Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge. This will settle down the crumb of bread and later slice it with bread cutting serrated knife.

IMG_20190315_075158833.jpg

Don’t you love these turmeric yellow spicy slices of bread!!!

Would love to listen from you all about this new healthy wheat flour bread😊😊

IMG_20190315_080004985.jpg