Showing posts with label Whole Wheat. Show all posts
Showing posts with label Whole Wheat. Show all posts
Showing posts with label Whole Wheat. Show all posts
Showing posts with label Whole Wheat. Show all posts

How To Sprout Whole Wheat Grains / Berries At Home

Sprouted grains, like wheat berries and rice, are super simple, don’t require any major equipment.
You can sprout any kind of whole grains, the important thing is that the grain be whole grains. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.

Ingredients1 Kg Whole Wheat Grains
A Muslin or Fine Mesh Cloth

Wash the grains well then soak it in water for a two days, changing the water every 5 -6 hours. Keep them open ..i.e. without a lid.
After two days place the grains in a fine muslin cloth ,I used a big fine duppatta to hold all the grains. Place the grains in the cloth and tie a loose knot, wash them in running water for a few minutes. Then place the cloth it in a colander , keep this in a dark place or in the corner of your kitchen counter. Wash this under running water every 6 hours so the grain are moist and not dried out. 
After a day or two you will find that the grain have began to sprout. Let them sprout till you fine nice long sprouts. 
Wash the grain properly and spread on a dry cloth or a big tray and keep them in the sun to dry. After they are nearly dry.  It took around 5 days to dry, since I get only the morning sun in my balcony. After 5 days I kept them in oven at 100°C in the for about 4 hours.  Again spread them , and keep them to dry till fully dried. 
These are the fully dried sprouted grains.
After 7 days, I took it to the grinding mill to grind it into fine flour. 
Sprouted grain flour has a slightly sweet taste. Use them to make breads, flat bread for any baked goods. They are excellent. I made Sprouted Whole Wheat Rolls with this flour.
Lables : Sprouts, Whole Wheat, Flour, Homemade

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Vegan Whole Wheat Crackers#BreadBakers

In bread bakers this month our host Sue Lau, asked us to bake "Crackers".  Thank you Sue for hosting this month's event. 

If you are vegan then these cracker's are excellent for you to snack on. They have a hint of saltiness and are crisp. You do not require any dip or any accompaniment to snack these. They are so addictive that you will not be able to stop eating.
Made these for my vegan guest and they enjoyed snacking on them as they were busy chatting with each other. They didn't realize that they had nearly finished them. Got few to enjoy for myself. 

1 ½ Cups Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Oil
1 +1/3  Cup Water
Fine Sea Salt for sprinkling


In a  bowl, stir together the both the  flours and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended and forms a soft dough. Wrap this dough in a cling film and keep it in the refrigerator to rest for an hour at least.
On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. 

Place dough on an greased baking sheet. 
Mark squares out with a knife, but don't cut through. 
Prick each cracker with a fork a few times, brush it water and then sprinkle salt. Keep it t again in the refrigerator to cool, for 15 to 20 minutes at least then only take the tray out to bake. These will turn nice and crisp when baked.
Preheat the oven to 180 degrees C.
Bake for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet and separate into individual crackers.
Enjoy these addictive vegan crackers.
These low in calorie and healthy too.

Labels : Breads, Bread Bakers, Crackers, Whole Wheat, Vegan, Healthy snacks, Low Cal, Baked


March 2018: Crackers

Enjoy the diversity of cracker recipes this month!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Khameeri Puri #BreadBakers

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is  Whole Grained Holiday Breads. 

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know!  They can be had with any gravy or even with a topping of herbed mayo or hummus. 

2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
 1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered
1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand  for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well. 

In a food processor / dough kneader,  add the sieved flour,  salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it  for 10  to 12 minutes by stretching and folding the dough , till it is soft and smooth.   Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume.  Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating.   Then start to make the puris.
Take a plastic sheet and oil it well.   Keep on stretching and flattening dough by oiling your hands and make a thick puri. 
 These puris are thick about half an inch, if  you  make thin ones they will not puff well, you  can cut it with a round mold to make them all same size.   
Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the  hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.
Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.  

When one side is just light golden, turn the sides and fry till both sides are just light golden.  Take them out on to a  kitchen towel to absorb excess oil. 

Like wise make rest of the puri's.
Enjoy these puffy khameeri puri's with a dip or gravy of your choice  OR   like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:
100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds 

#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


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Sourdough Whole Wheat Flatbreads #BreadBakers

In Indian kitchen's flatbread is a must with every meal. Karen is hosting this month's event for Bread Baker and gave us this theme"Breads with levain (sourdough), biga, poolish, soakers, etc.". Since Flatbread is a must in our house daily, I decided to make flat bread with my sourdough starter. This sourdough bread has an excellent flavor and the smells awesome. Sourdough takes a long time to rise so, if,  you plan to make it for morning breakfast then it should be kneaded the previous night and left in the fridge to rise, next morning your can make them in a jiffy for breakfast.
I kneaded this dough at 09.30 am and covered in a container and let if on my kitchen counter for two hours then refrigerated it.  Made the flatbreads in the night at 7.30 pm. Although these will not puff like the normal chapatti, but, they will taste awesome and all will definitely enjoy the taste and flavor.

I have used freshly ground home made whole wheat flour with salt and active sourdough starter. Usually, never add oil for kneading for flat breads. I, brush them with desi ghee when they are baked. If, you wish can add oil while kneading as you usually knead your chapatti dough. The most important is to see that your sourdough is active. This dough is on the moist and sticky side, rolling it into a flatbread requires a little extra flour.

These are cooked on the stove top in a flat skillet, because of the sourdough they get a lovely pattern of browned spots.

3 Cups Heaped Whole Wheat Flour
1/2 Teaspoon Sea salt
1/2 Cup Active Sourdough starter
1 to 1.1/3 Cup Water
2 Tablespoons Oil  - optional
Dry Flour as required for rolling

Desi ghee for brushing


In a food processor , add  flour with the salt and pulse it for a minute. Add the sourdough starter,  and again run it for a minute, then from the funnel add water,  little at time as the processor is running, till it form a soft and sticky dough.

Oil the work surface  and with a dough scraper take all the dough on to the work surface and with the scraper just turn the dough dusting it with little flour for 10 to 15 turns till it form a smooth dough.  Oil a bowl and keep the dough in it, let is rest covered for 2 hours  on your kitchen counter and then refrigerate it for at least 8 hours or till it rises .  
After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 6 to 8  equal pieces, and with oiled hands, form each piece into a ball. Rest the dough for at least an hour I kept it for  2 hours.
 Then dust the work surface with dry flour and roll each ball into a round flatbread / chapatti.  Keep this covered on a dusted surface and roll rest of the balls into flatbread /chapatti.  When all are rolled then heat a  skillet/ tava, over medium low heat.

Place the first rolled flatbread  on the hot skillet and allow to cook on the first side for about two minutes, or until it no longer looks moist on top. Flip the bread over, and cook on medium high  until  brown spots appear. Filp again and press it with a dry cloth so that it starts to puff and brown spots appear on this side too.   Take it out on to a dry cloth or 
 tea towel and brush it with ghee or butter cover and keep aside till rest of the flatbreads have baked. 
Serve and enjoy with any vegetable or gravy dish!

Labels : Flatbread, Sourdough, Bread Bakers, Whole Wheat, Healthy, Breads
See what our other Bakers have baked for this event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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

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Whole Wheat Pancakes - Eggless

Making pancakes for breakfast is easy and quick. These are healthy, fluffy, soft and delicious. Prefect for breakfast. You can add topping of fresh fruits, almonds, cherries or chocolate chips  or with a drizzle of maple syrup or honey as per your taste. We had it with a drizzle of chocolate sauce and enjoyed it with a cup of hot coffee.

Sending this to this month's BM week 4 - Flat Bread / Pancake.

Makes 5 -6 Pancakes
1 Cup Whole Wheat Flour
1 Cup Hung curd
1 Cup Milk
1/2 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/4 Teaspoon Vanilla essence
A pinch of  Salt
2 Teaspoons Oil
2 Teaspoons Sugar or according to taste
A pinch of Cinnamon powder

For the topping
1/3 cup sliced almonds
1/3 cup dried chopped cherries or fresh fruits
Maple syrup or Honey to drizzle - I used chocolate sauce


Mix all the wet ingredients together. Sift the dry ingredients together and combine with the wet until just combined and smooth batter. Cover and leave it for about 5 to 10 minutes.

Heat a non stick pan on medium flame. Grease the pan with little oil. Using a large ladle pour the pancake batter on the pan, cover and cook for 2 minutes then open.  Once the top seems dry, flip it over and cook the other side for 1-2 minutes.

Drizzle a serving plate with chocolate sauce and place the pancake on it. Drizzle some more chocolate sauce. Make all the pancakes and stack them on top of each other, drizzle some chocolate sauce on them. Serve them hot with a cup of coffee.   Enjoy these delicious pancakes.

My Notes :
Do not overmix your pancake batter. Overmixing your pancake batter will result in dense, heavy pancakes.

Brush the pan with oil or butter between each pancake. 

If you add cherries  or sliced almonds on the pan cake then sprinkle them immediately after you pour the batter in the pan.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Pancakes, Eggless, Whole Wheat, Healthy, Breakfast, Blogging Marathon

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Oatmeal and Whole Wheat Rolls #BreadBakers

When this  Oatmeal Bread event was announced on Bread Bakers page, I was very excited.  Many types of baking stuff came to my mind,  was totally confused as what to  make with oats.  Had already put up a recipe for  OATS HONEY LOAF and did not want to make a loaf again.  Searched for recipes found this one here.  Liked this recipe and made it my, they turned out beautiful.  

These roll are different, the ground oats give a nice texture and sweetness to the rolls. They are soft and delicious. When baked  said  to my pretty rolls Go ..go .. and they  went to our breakfast party with cheese, salad leaves...... and they all said awesome.

1 + 1. 1/4 Teaspoons Instant yeast
1 + 1 Teapoons Sugar
2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Warm milk
1/2 Cup Oats + more for sprinkling
1 Teaspoon Salt
1 Egg
2 Tablespoons Butter
1/4 Cup Warm water
1 Egg - lightly beaten for brushing


In a bowl, whisk together 1 teaspoon each of yeast, sugar, 1 cup all-purpose flour and milk till smooth and lump free. Cover with plastic wrap or a towel and let rise until doubled, about an hour.

In the mean while pour 1/2 cup  oats into a mixer jar

 pulse until finely ground.

Pour ground oats into a large bowl and add remaining all purpose flour , wheat flour, sugar, yeast and salt, stir to combine. 

Add yeast mixture and egg . Add water little at a time and stir to combine until dough forms.

Take it on to a work surface rub the butter on the dough and keep kneading until all the butter is incorporated and the dough is smooth and elastic. Shape dough into a ball, place it in a well-oiled bowl. Cover with plastic wrap or a towel and let rise for, about half an hour .

Take this risen dough on the work surface again and flatten with your palm and book fold it. Repeat  this process twice ( take care not to stretch or work the dough too much). Then roll into a smooth ball and keep in the same bowl again to rise until doubled.

Punch down dough and divide into 9 equal pieces. Roll each piece into a ball. Flatten it  and roll it. Pinch the joint and smoothen it into a rectangular roll ( see pic ).

Place the rolls in the greased pan about 2 inches apart. Cover with plastic wrap or a towel and let rest for 30 minutes.

Preheat oven to 200 degrees . Lightly grease a large square pan and set aside.

Brush rolls lightly with lightly beaten egg, then sprinkle oats on top. Bake until golden brown, about 20-25 minutes.

Place the rolls on a cooling rack to cool slightly...  and enjoy.

A little intro about our group. Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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
A big thank you to our Bread Bakers host this month Rocío at kidsandchic -,.  I am happy to be a part of this Oatmeal Bread event!  Let's take a look at all the other Bakers who have worn their baking hat for you today!

Oatmeal Bread themed #BreadBakers:

Labels : Breads, Oats, Whole Wheat, Healthy, Bread Bakers

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