Sneha's Recipe: Whole Wheat Flour

Sprouted Whole Wheat Flour Mini Rolls#BreadBakers

In: Bread, Bread Bakers, Mini Roll

For this month's Bread Bakers Event our Host: Sue asked us to Make any type bread using sprouted flour. Since we do not get Sprouted Wheat Flour, had to sprout the grains at home and then take to the mill to make a fine flour. See the recipe here

Made these roll with Homemade Sprouted Whole Wheat Flour. These are super soft and have a amazing aroma. So easy to make.

This dough is a sticky dough difficult to handle hence you have to use a bench scrapper, do no be tempted to add extra flour or else the rolls will turn hard and chewy. Just have patience and keep the this dough to relax for 15 minutes each time to take it to knead.

This sprouted whole wheat flour dough I keep to proof 3 times. First time when I kneaded the dough it was so sticky, just added 2 tablespoons of bread flour, lifted on a oiled work surface and with a bench scrapper just folded the dough 3 -4 times, then kept it a oiled bowl for 30 minutes.

After that punched down the dough and again took it on a oiled surface and kneaded it for 10 minutes with a bench scraper by folding it. Again kept it to proof for 30 minutes. After that punched it down in the bowl itself, with a bench scraper again folded it 4 to 5 times and kept for final proofing for 30 - 45 minutes. After it doubled in size divided the dough and made the rolls.

Ingredients
200 Grams Sprouted Whole Wheat Flour
120 Grams Bread Flour
2 Teaspoons Milk Powder
2 Tablespoons Sugar
½ Teaspoon Salt
30 Grams Salted Butter⅓ Cup Fresh Thick Yogurt
1 Egg - lightly beaten
2/3 Cup Water
1 Teaspoon Rapid Rising Yeast
2 Tablespoons Bread Flour - extra to knead the dough

Method
Sieve the both the flours and milk powder keep aside.

In a bowl add the sieved flours, salt, sugar, yeast , mix it well, then add the lightly beaten egg and yogurt mix well into the flour, add water little at a time and knead it , this dough will be very soft and sticky dough, do get tempted to add more flour. Now add the butter and knead it again well . Take it on to an oiled surface add 2 tablespoons bread flour and keep folding the dough with a bench scrapper, till incorporated.

Keep this in an oiled bowl covered with a cling film for 30 minutes. After 30 minutes take this again on to a oiled surface and again keep folding the dough with the bench scrapper for 10 minutes. Keep this back into the bowl and cover for 30 minutes.

After 30 minutes again punch down the dough and with the bench scrapper keep folding the dough for 10 minutes. By now the dough with will much better to handle and not so sticky. Keep this again into the bowl and keep it covered till it doubles in volume say about 45 minutes.

After it has doubled take it on to a oiled surface and deflate the dough with dusted hands fold the dough and then flatten it lightly into a round circle, divide the dough into 12 equal pieces. Since I was making it into a square muffin mold my rolls were smaller made 14 . The muffin mold was of 8, made two round and one big bread.

Dusted each roll in bread flour place them in the muffin mold.

Slashed them with a blade, covered it with a damp cloth and kept to double in volume for 20 minutes.

Baked them in a preheated oven at 180°C / 356°F for 18 to 20 minutes.

When they are out of the oven brush it oil or butter and let them cool on a wire rack.

Slice butter and enjoy

Lables: Bread, Mini Roll, Sprouts, Whole Wheat Flour, Bread Bakers

Bread Bakers January 2020
Sprouted Flours
Artisan Sprouted Spelt Boule from Food Lust People Love
Seeded Sprouted Wheat Loaf from A Messy Kitchen
Sprouted Wheat Flour No Knead Bread from Cook with Renu
Sprouted Wheat Green Chile Pretzel Braid from Amandie Bakes
Sprouted Wheat Pain de Mie Sandwich Bread from Karen's Kitchen Stories
Sprouted Wheat Waffles from A Day in the Life on the Farm
Sprouted Whole Wheat Flour Mini Rolls from Sneha's Recipe

#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 of our 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.

6 comments

Yeasted Bhatura#BreadBakers

In: Bread Bakers, Breads, Fried Breads

Chole Bhatura' is a very famous street food in India This Punjabi dish a combination of Chole and Bhatura, a chickpea gravy served with fried bread. Bhatura's are made with or without yeast. This Bhatura recipe is with yeast, they so very flaky, puffy, super soft and delicious. I served them with Chole. There is nothing more delicious, super tasty than this combo of Chole Bhatura.

Made for lunch and we, really enjoyed them.

Makes 13
Ingredients

2 Cups All Purpose Flour
1/3 Cup Fine Semolina
1 Cup Whole Wheat Flour
1 Cup Club Soda
1 Tablespoon Oil
1 Teaspoon Yeast
1 Tablespoon Sugar
½ Teaspoon Sea Salt or to taste
Oil as required for deep frying
Method

In a bowl add the sugar, salt, oil, yeast, club soda and mix it. Now add the semolina and give it a good mix. Cover the bowl and let it rest for 15 minutes.

After 15 minutes add both the flours in a bowl. Mix it well add more club soda if necessary and knead it to a soft dough. Take the dough out on to lightly oiled work surface and knead till you get a soft smooth dough for about 10 minutes.

In a big bowl add a teaspoon of oil and club soda each and mix well. Coat the dough with this and let it rest covered till it doubles in volume. This oil and club soda mix, will help to keep the dough moist, since semolina tends to absorb more liquid and the dough should not dry out. Cover the bowl with a lid and keep it in a warm place for 2.1/2 to 3 hours.

After 2.1/2 to 3 hours of fermenting the dough should look like this.

Knead the dough once again for 3-4 minutes and put in the same place for another hour.

Divide the dough into equal pieces.

Make lemon size balls out of it.

Keep the balls covered in a damp cloth.

Rolling one at a time oil the work surface

Flatten it to 2-3 inches with a rolling pin into an oval shape or round in shape.

Flatten all the balls and keep them covered with a damp cloth.

In the meantime heat the oil for deep frying.

Starting with the first rolled one put it in hot oil on medium high flame, it will puff up immediately.

The oil should be very much hot. Flip it when the one side is light golden.

Fry them one by one, till all are done.

Bhaturas are ready ...

Enjoy them.

Do try this and make your meal a special and enjoyable one.

Labels : Fried Breads, Yeasted, Breads, Bread Bakers, Whole Wheat Flour

#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.

Bread Bakers - July 2019 - Fried Yeasted Breads

Batterway Drop Doughnuts by Sara's Tasty Buds
Fried Jalapeño Corn Puffs by Food Lust People Love
Mochi Doughnuts by All That's Left Are The Crumbs
Pączki by A Messy Kitchen
Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
Samoan German Buns by Gayathri's Cook Spot
Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories
Whole Wheat Bhatura by Ambrosia
Yeasted Bhatura by Sneha's Recipe

5 comments

Carrot Paneer Parathas#BreadBakers

In: Bread Bakers, Breads, Breakfast

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups Heaped Whole Wheat flour

2 Long Red Carrots - grated
150 Grams Paneer - grated
1 Small Onion - chopperized
2 Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the wheat flour, grated carrot and paneer and rest of the ingredients mix well.

Then add water 1/4 cup at a time and knead into a soft pliable dough. Keep aside covered for 10 minutes.

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.

If you do not get these, the orange ones / Ooty carrotstoo are fine.

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#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. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.