I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Sunday, 6 August 2017
Multigrain Bread #sikandalouscuisine
Set Oven 450F / 230C. Baking Time 30 Minutes . Will yield 3-4 loaves
This recipe was adapted from a bread posted in The New York Times Cooking . The original recipe used only plain flour , I added bajra , jowar and ragi to regular maida. I also added dried thyme.Bread came out nice and light and tasted great ,though I wasnt too happy with the crust - would have liked it crunchier - maybe next time another 5-7 minutes ? Here is what I did .
4.5 Cups Flour / Maida.
1/2 Cup Bajra Flour.
1/2 Cup Ragi Flour.
1/2 Cup Jowar Flour.
1 Tablespoon Dried Parsley.
1.5 Tablespoons Dried Yeast.
1.5 Tablespoons Sea Salt.
1.In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flours and thyme if using , mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. let rest 40 minutes.
Place broiler pan on bottom of oven.
Preheat 20 minutes ,
Pour one cup hot water into broiler pan and shut oven quickly to trap steam.
Place bread to bake and b
ake until well browned, about 30 minutes. Cool completely.