Pumpernickel Rolls#BreadBakers

These Classic Pumpernickel Rolls are a delicious, have a robust & nutty flavor. These rolls are perfect to use as Burger buns, but they would be excellent served warm to dip into a hearty stew/soup or buttered and paired with a meat roast.

Makes 4 Rolls
Ingredients
2 Teaspoons Instant Yeast
2 Teaspoons Unsweetened Cocoa Powder
1 Teaspoon Molasses
¾ Cup Water
1 Teaspoon Pink Himalayan Salt
1½ Cups All Purpose Flour
½ Cup Light/White Rye Flour
Method

Combine the yeast, cocoa powder and molasses in the bowl of your stand mixer/food processor, add half the water and let the yeast bloom or until you have a nice foam top of your mixture in the bowl.
Add the all purpose flour and rye flour to the bowl with your salt, start to knead the dough by adding the remaining water, until everything is combined and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky but a smooth soft dough.

When your dough is ready, form it into a ball, and take into a work surface and knead it well for another 5 -7 minutes. Then place it into your greased bowl. Cover with plastic cling wrap, and let sit out until it doubles in size.

Preheat your oven to 190°C. Line a baking tray with parchment paper.
Punch the dough and form it into round disc.

Cut your dough into quarters (4 parts) and form each into a ball. 

Place each ball on your parchment lined baking tray, and pat them a little to flatten it. 

Cover with a damp cloth and let them double in size.
Dust a little more all purpose flour on top of each roll.

When the oven is hot, place your baking tray in the oven, and bake for 18-20 minutes or until the rolls are done.

When your rolls are done, they will be golden brown, have a nice crust, and will give you a hollow sound when you knock on their bottoms. Place them on a wire rack and brush them with butter.

These are ready to be devoured...mmm!

Serve as desired, slice and enjoy!

Perfect to butter or slather with jam!!

Labels: Breads, Bread Bakers, Rye Flour, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Rye or Pumpernickel Bread.

• Connie's Swedish Rye by Culinary Cam
• Marbled Rye Bread by Karen's Kitchen Stories
• New York Jewish Deli Rye by A Messy Kitchen
• Norwegian Crispbread aka Knekkebrød by Food Lust People Love
• Pumpernickel Rolls by Sneha's Recipe
• Swiss Onion Rye Batard by A Day in the Life on the Farm

Plachinda (Moldovan Breads With Cheese & Leafy Greens)#EatTheWorld

Plachinda is a round flat bread that is commonly stuffed with cheese. This flatbread is a stuffed bread what we call here in India a paratha. In this flatbread no yeast is used instead it is leavened with baking soda or baking powder. I have seen so many recipes on the internet some make it round and some make like a turnover. I have watched YouTube video's and decide to adapt one with which I can get ingredients readily available here. Most of the recipes use sorrel leaves as one of the ingredients and kefir to make this stuffed flatbread. But I couldn't find it in market as this is not the season for this leafy green here instead went with spinach and used buttermilk instead of kefir to make the dough.

Also subbed the all purpose flour with little freshly milled whole wheat flour to make it healthy.
Makes 4
Ingredients
For The Dough
1 Cup Kefir / Buttermilk
½ Tablespoon Olive oil
½ Tablespoon Caster Sugar
½ Teaspoon Pink Himalayan Salt
250 Grams All Purpose flour, plus extra for dusting
100 Grams Whole Wheat Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking powder
For The Filling
200 Grams Feta cheese - crumbled
200 Grams Homemade Cottage Cheese / Paneer - crumbled
50 Grams Sorrel or Spinach leaves - finely chopped
4 Spring Onions / Scallions - finely chopped
2 Tablespoons Dill Leaves - finely chopped
½ Teaspoon Black pepper powder
¼ Cup Olive Oil - for frying
To Fry
¼ Cup Olive Oil
Method
For The Dough 

In a large kneading bowl add in ¾ cup buttermilk, oil, sugar and salt in a large bowl and mix together well with a fork.

Sift the flour with the baking powder & baking soda, then sift again into the buttermilk mixture and mix in start to incorporating to make a soft and smooth. If it’s still slightly sticky, incorporating more flour into it & if it is stiff then add the remaining buttermilk a little at a time to make a nice soft smooth dough. Take this on to lightly floured work surface and start to knead the dough till it should stop sticking to your hands and forms a soft smooth dough. Cover the dough and let it rest for 20 minutes.
In the meantime Let's Make The Filling

Mix the feta, cottage cheese spinach, spring onions and dill together, making sure that the feta is finely crumbled. Divide this into 4 parts.

Divide the dough into 4 part. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.

Moisten the surface of one dough circle with your finger tips with a little bit of oil and place one part of the filling on the center of the circle.

Next, take edges of the circle and fold it into the middle ( like a moneybag) pinching them to the top well. 

Then flatten it in the center. The dough should resemble a flattened moneybag.
Now flour the top lightly and gently flatten it with the rolling pin flouring the work surface till it form a thick circle 6" - 8" circle. The filling will be breaking at the edges but no worries this flatbread does taste so good.
Repeat the process with the remaining dough and filling.

Heat the a tablespoon of oil in a frying pan on medium low flame until hot and gently lower in each flatbread, one at a time. Fry for 2–2½ minutes on each side.

Enjoy these with ketchup!

Labels: Feta Cheese, Eat the World, Paratha, Scallions, Pan Fried, International Cuisine, Dill, Cottage Cheese, Moldova, Spinach, Stuffed Flatbreads, Breads

Check out all the wonderful Moldova recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Moldova

• A Day in the Life on the Farm: Moldovan Roasted Eggplant Salad 
• Sneha's Recipe: Plachinda (Moldovan Breads With Cheese & Leafy Greens) 
•  Culinary Cam: Sarmale (Moldovan Cabbage Rolls) 
•  Amy's Cooking Adventures: Zeama (Moldovan Chicken Soup)

Sourdough French Bread#BreadBakers

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.

This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic bread, or French bread pizza.

Makes 2 Loaves

Ingredients
For The Active Sourdough Starter Feeding
25 Grams Sourdough Starter
50 Grams Bread Flour
50 Grams Water
Main Dough 
430 Grams Bread Flour
50 Grams Whole Wheat Flour
300 Grams Water
100 Grams Active Sourdough Starter
50 Grams Milk
14 Grams Olive Oil
14 Grams Honey
10 Grams Salt
Method

The day you want to bake early in the morning, take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of water and 50 grams of flour. Mix together thoroughly, mark the top of the starter with a rubber band, and set it on the counter. Let it rise for 8-12 hours ((if you are in a city like Mumbai it make take about 5 - 6 hours depending on temperature of the kitchen). The starter should have doubled in size in 5 -6 hours.

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the  flour and whole wheat flour. Mix until a shaggy dough is formed.
Cover up the bowl of dough with a kitchen towel and let it rest for 30 minutes.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a floured counter. Stretch the dough out into a rectangle, and then divide the dough into two equal smaller rectangles with a bench scraper or knife.

Roll each rectangle longways into a long, tube-shaped loaf ( about 14inches  long). Place the shaped loaves onto a metal sheet pan lined with parchment paper.
Cover up the loaves with a kitchen towel and let the dough rise for 2-3 hours. This is the second rise, or the final proof.
30 minutes before you are ready to bake, preheat your oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven. ( Do not place a glass dish or else you will break your's  like mine cracked into pieces)

When the dough is done proofing, it should have increased in volume and feel slightly puffy to the touch.
Score five diagonal lines into the top of each loaf with a razor blade, bread lame, or a serrated knife.

Transfer the sheet pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 15 minutes, then remove the pan of water. Bake for an additional 15 - 20 minutes, or until the bread has a brown color on the crust that you like.

Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. A perfectly baked Sourdough French Breads.

Serve slices with olive oil or butter, turn the slices into garlic bread, or cut the sourdough French bread lengthwise to make sandwiches or French bread pizza. Enjoy!

Labels: French Loaf, Sourdough, French, Bread Bakers, Breads, International Cuisine, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is French Breads.  

• A Day in the Life on the Farm: Brioche 
• Food Lust People Love: Cheater Pain aux Raisins 
• The Wimpy Vegetarian : Fougasse 
• Karen's Kitchen Stories: La Couronne Lyonaise 
• Culinary Cam: Pain au Chocolat 
• A Messy Kitchen: Pain Brié 
• Zesty South Indian Kitchen: Pain de campagne 
• Sneha's Recipe : Sourdough French Bread  

Eggless Keto Naan#BreadBakers

This is an easy eggless keto naan recipe that is flaky outside and soft on the inside. Tastes delicious with keto curries!

Makes 2 Naans
Ingredients
1⁄4 cup Shredded Mozzarella Cheese
1⁄3 Cup Packed Almond Flour
2 Teaspoons Fresh Unsweetened Yogurt
1⁄4 Teaspoon Salt
1⁄4 Teaspoon Baking powder
1⁄8 Teaspoon Garlic powder
For Garnish
Butter
Coriander leaves

Method
Preheat oven to 180°C.

Take a microwave safe bowl and add mozzarella cheese and yogurt. Heat in microwave oven till cheese melts (30 - 45 seconds) checking after 30 seconds.
Stir the melted cheese well.

In another bowl add almond flour, baking powder, salt and garlic powder, mix all these well. Then the almond flour mix to the the melted cheese and mix it well, till it combines into a dough. Knead the dough well with your hand.

Divide the dough into 2 balls.

Roll each dough into oval shape (6x4 inches).
You can fix any breaks in the rolled dough with your fingers.

Place the rolled out doughs into a parchment paper lined baking tray.

Bake for 10 minutes with both the elements on. Bake till brown spots appear on top. The naan should puff up a little.

Don’t bake too long if not the naan will turn stiff.
Slather butter onto the naan. (You can also add crushed garlic to the butter if you want). Sprinkle with chopped coriander leaves.

Labels: Baked, Naan, Keto, Almond Flour, Mozzarella Cheese, Breads, Side Dish, Indian, Gluten free, Bread Bakers

                                                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Flatbreads.

• Eggless Keto Naan from Sneha's Recipes
• Focaccia Bread Art from Passion Kneaded
• Magical Oreo Paratha from A Day in the Life on the Farm
• Nan-e-Barbari from Ambrosia
• Rosemary Onion Socca - Chickpea Flatbread from Food Lust People Love
• Sourdough Pizza Bianca from Karen's Kitchen Stories