Simple Whole Wheat Spiced Bread Recipe without Kneading!
Ingredients: 1 1/2 C whole wheat flour 1 1/2 C all purpose flour 1/4 tsp yeast 1 heaping tsp salt 1 1/2 C water Optional add-ins: jalapenos, red chili flakes, Thai green chili, sun dried tomatoes, chopped greens/herbs – finely chopped dill, spinach, kale, rosemary etc.
Method: 1. Mix all dry ingredients until well combined. 2. Add 1 C water and then add the other 1/2 C, 1 TBS at at time. Mix well to get a wet sand-like texture, until no more dry flour remains. 3. Set aside overnight for the dough to rise. (approximately 18-24 hrs) 4. Preheat the oven to 450 F for 30 mins. Place an oven safe dish, covered, in the oven during preheating. If you do not have an oven safe dish see Notes section. 5. Remove hot dish from oven and liberally sprinkle with Corn Meal and transfer the dough into dish using a spatula dipped in water. 6. Bake for 30 mins at 450 F with lid. Remove lid and bake again for 10 mins. Remove from oven and allow to cool on a cooling rack. Cool for minimum of 30 mins before cutting the bread. If not, the bread will become gummy!
This is a very forgiving recipe, so don’t fret. If the dough is too wet.
Notes: use a pizza stone or cast iron skillet if you do not have an oven safe dish with lid.
1 C organic whole wheat flour 1/2 C water (add 1 tbs of water at time)
1. Mix with the back end of a wooden ladle to wet sand consistency until no dry flour remains. Set aside for an hour so that the dough becomes soft and pliable. 2. Pinch off a golf ball sized dough. Flatten and dip either side with a fine flour like Rice flour. 3. Roll into a small circle with a rolling pin . Smear all over with about 1/2 tsp water. Fold into half. Then fold diagonally into a triangle. 4. Roll into triangular shaped parathas. 5. Cook on medium heat on both sides, until soft brown spots form and the layers separate.
Serve with a kurma or mixed veggie sabzi and with plant based yogurt Raita!
Ingredients: 1 1/2 C whole wheat flour 1 1/2 C all purpose flour 1/4 tsp active dry yeast for slow overnight rise, or 1 packet for quick rise in 2 hrs 1 heaping tsp salt 1 1/2 C water Optional ingredients: 2 tbs sesame or poppy seeds for sprinkling on top Herbs, or finely chopped greens, onions, or roasted jeera
Mix all dry ingredients until well combined.
Add 1 C water and then add the other 1/2 C, 1 tbs at at time. Mix well to get wet sand-like texture.
Set aside for 2 hours or overnight until the dough has risen. (Vary amount of yeast)
Lightly fold the dough. Divide it into 6 parts using flour as required, shaping dough into smooth balls.
Place the balls of dough on a lightly floured baking sheet or pizza stone, at least a couple of inches apart. Flatten the tops slightly with your fingers, and cover with a kitchen towel. Let the buns rise for an hour.
Preheat the oven to 370F degrees.
Brush the tops with a little water, plant milk, or aquafaba (chickpea liquid) for a glossy look. Sprinkle some sesame seeds or poppy seeds on the top, if desired.
Place the buns in the oven and bake for 25 minutes.
Remove to a cooling rack and allow the buns to cool before cutting them.
*NOTE: reduce water when you add greens or onions – 1 C Flour : 2/3 C water, Add 1 TBS at a time.)
Use for veggie burger buns or pav buns or with vegan butter or jam.
This is a very forgiving recipe, so don’t fret. If its too watery its ok, not too stiff.
If the bread you bake becomes very hard, don’t worry, process baked bread in a food processor to form bread crumbs. Store in refrigerator and use in 5-10 days.
Opos Ragi Mudde Recipe in Stove top Pressure Cooker or IP In a 2ltr Stainless Steel Pr Cooker or IP 1 c water A pinch of salt (optional) 2w on high (Steam and More 2 mins) QPR, mix in 1/2 c ragi flour. Mix well to avoid lumps. Ensure there is no dry flour. Keep closed for 15mins.
Keep the pr cooker closed along with the whistle. No need to switch it on/warm/heat again. Open and shape into mudde, by dipping your hand in cold water.
Use home ground ragi flour. It needs 2c of water for 1c of flour. Water required varies with flour. Fresh flours give better results.
Traditionally Ragi mudde is eaten with a very spicy sambar made with either spinach or something similar but spicy!
Courtesy and all due respects to Shri. Ramki of OPOS!