Flaxseed Dinner Rolls

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I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

Recipe adapted from here

Makes 8 rolls

WHAT WE NEED

1 1/2 cup All purpose flour

1 tbsp Wheat bran

1 tbsp Flaxseeds, ground

2 tbsp Dried mixed herbs

1 1/2 tsp Instant yeast

1 1/2 tsp Sugar

2 tbsp Olive Oil

1/4 tsp Salt

1/2 cup Warm water

WHAT TO DO

  • Mix the flour, bran, flaxseed, herbs, sugar and yeast
  • Add Olive oil, salt and warm water and knead to form a smooth dough
  • Set aside for 1 hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1″ thick circle
  • Cut it into 8 wedges
  • Roll each wedge from the broader side ro form a crsescent like roll
  • Grease a baking tray and keep the rolls on it dor 20-25 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the drop turns golden brown
  • Serve warm
  • Enjoy!

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This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

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Pane di Lino / Ground Flaxseed Bread

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This is the first post for 2018 and I wanted it be a bread. This week I am posting three recipes for the New Year Challenge in which we post dishes that reflect our goals and resolutions for this year. Mine have to revolve around bread. So I will be posting three posts related to bread.

One of my resolutions has been to completely stop buying bread from the store. I have reached closer to that goal in the past six months. Now the husband and daughter have become more discerning and want variety in the bread though they were content with the same store bread for all these years. So I tried this wheat bran and ground flaxseed bread which has an amazing texture in the crumb and crust.

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Adapted from here

Makes one 9″ loaf

WHAT WE NEED

370 gms All purpose flour

25 gms Ground flaxseeds

10 gms Wheat bran

1 tsp Instant yeast

1 tsp Salt

300 gms Warm water

1 tsp Oil

WHAT TO DO

  • Mix all the ingredients together and form a wet dough
  • Cover and let it rest for an hour
  • Stretch and fold the dough on all sides and place it in the bowl seamside down
  • Cover and let it rise to double in volume which should take around 3-4 hours depending on the weather
  • Fold the dough over itself and let it rise again for 1-2 hours till you see it start rising again and increasing in volume
  • Take a Pullman loaf tin and grease the tin and cover with oil or butter
  • Take out the dough and shape it into a log
  • Transfer it to the loaf tin and cover with a cling wrap
  • Let it rise till the dough reaches nearly the top of the loaf tin which should take around 2-3 hours
  • Preheat the oven at 250C
  • Cover the tin with its lid and bake at 230C for 30 minutes
  • Reduce the temperature to 220C and bake for 15 minutes
  • Take out the pan and unmould the loaf from the tin
  • Let it cool completely on the wire rack before slicing it
  • Enjoy!

NOTES

  1. If you want to eat the bread as is without any butter, etc. then add another 1/2 tsp salt
  2. In hindsight I thought a darker colour on the crust would have been nicer. Maybe another 3-4 minutes in the oven would have achieved that

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This is my post for the Blogging Marathon under the theme, ‘New Year Challenges’.

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Whole Wheat Bran & Seeded Bread

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All my life, I have been a staunch supporter of all purpose flour when it comes to baking bread. It makes a lovely light loaf and easily beats all other flours in terms of taste. Call it destiny or old age, of late I have started enjoying whole wheat loaves a lot. I love the chewy texture and the flavour it brings along. Though I still maintain that the case against all purpose flour is mostly making a mountain of a molehill, whole wheat flour features a lot more in my breads these days.

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If you remember, I had written about how imperative it is for me to finish a pack of wheat bran that I had bought and forgotten. So I have been trying to add it to many bread loaves just to get done with it. I have significantly modified the whole wheat sandwich loaf recipe from the New Artisan Bread in 5 Minutes. So I figured this is a good loaf I could add bran to. I also topped it with some seeds to get the daughter to eat them. Both these ingredients are optional and the bran does make it a comparatively dense loaf but it is a healthier loaf and the little extra dense-ness is a small price to pay. Else it can be replaced by whole wheat flour. I forget about the dough during proofing and ended up over proofing it which can be seen in the loaf. So don’t do that and bake the loaf at the appropriate time.

 

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Makes one 8″ loaf

WHAT WE NEED

140 gms All purpose flour

110 gms Whole wheat flour

30 gms Wheat bran

1 1/2 tsp Salt

1 tsp Instant yeast

26 gms Honey

20 gms Oil

226 gms Warm water

Mix of seeds

 

WHAT TO DO

  • Mix all the ingredients except the seeds and form a dough
  • Cover and let it rise till it flattens or collapses which should take around 2 hours
  • Refrigerate for 2-3 hours
  • Take out the dough and sprinkle some flour on it and shape it like a ball by pulling the dough back on all 4 sides
  • Grease an 81/2″ * 4 1/2 ” pan
  • Pull the dough to form an oval shape and drop it in the loaf pan
  • Cover and let it rest for 90 minutes
  • Preheat the oven at 250C with an empty tray at the lowest rack
  • Sprinkle some flour and slash the dough on top
  • Pour 1 cup hot water on the empty tray in the oven
  • Bake the loaf on the middle rack for 50-55 minutes till it is richly brown
  • Let it cool completely on a wire rack before slicing
  • Enjoy!

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This is part of the Bake-a-thon 2017

Flaxseed Molaga Podi

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This dish has been on my to do list for the longest, just after baguette, pretzel, malai kofta, kanjeevaram Idli….ok, I clearly have a very lengthy to do list. But this was one of the first dishes I made for this marathon primarily because my regular molaga podi was almost done. At home, the one jar I cannot afford to keep empty is the molaga podi because if there is an emergency and you had to grab your important stuff and run, the husband would pick our daughter and then the molaga podi and then some documents, cash and then probably check on me. Grr
So this time I mixed some flaxseeds with the lentils and red chillies and the flavour was amazing, not to mention the other health advantages of flaxseeds.

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I reworked my regular molaga podi recipe to include flaxseeds. If you are making this the first time, you need to keep in mind that different red chillies have different spicy quotients. So I suggest that you keep 2 tbsp of the ground res chillies aside and mix the balance with the lentils. If you find that the podi is not spicy enough, you can add the balance ground chilly powder else use it for dals and curries. I jave reduced the number of chillies from that recipe since I moved to Bangalore and found that the chillies are spicier here than what I got in Malaysia.

Protein – Flaxseeds, Bengal gram, Split black gram

Makes around 1 1/2 cups

WHAT WE NEED

Dried red chillies                  25

Bengal gram / chana dal      1/3 cup

Split black gram/ urad dal   1/3 cup

Flaxseeds                                 1/3 cup

White sesame seeds              1 tbsp

Oil                                             2 tsp

Salt

WHAT TO DO

  • Cut the stem from the dried red chillies
  • Heat a pan and dry roast the sesame seeds till they start popping
  • Set aside to cool
  • Heat the same pan and add 1/2 tsp oil
  • Add the red chillies and fry them for 2-3 minutes on low flame till it begins to get a darker colour
  • Ensure it does not turn black
  • Set aside to cool
  • In the same pan, add 1/2 tsp of oil and fry the Bengal gram till it starts turning golden brown
  • Set aside to cool
  • Repeat the same procedure for urad dal and flaxseeds separately
  • Transfer the chillies to a mixer and blend to a very coarse powder
  • Add the sesame seeds, lentils salt and flaxseeds and blend to a coarse powder
  • Enjoy with idli, dosa, etc!

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This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’.
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