Wholewheat Burger Buns

Burgers are my favorite. That paired with some coke is a blissful Friday night meal for me. This time when we thought of burger night I decided to make it homemade ~ homemade in the sense everything from scratch right from the patty to the burger buns. Well, then because its me and because its homemade, I thought of making it healthy and sneak in some wholewheat flour and then because I am too ambitious I decided to make whole wheat burger buns with just a tad bit of flour. The only thing that I would like to add add here is that flatten the balls to a disc so that the buns dont rise like a big football.

Adapted from KingArthurFlour Prep time: 15 mins; Bake time: 18 mins; Makes - 4 buns ~*What U Need*~ Water - 3/4 cup Olive oil - 1 tbsp Sugar - 3/4 tsp Salt - 1/2 tsp Instant yeast - 1 tsp Whole wheat flour - 1 cup Vital wheat gluten - 1 tbsp Bread flour - 1/2 cup Egg wash - to brush buns before baking Sesame seeds - to sprinkle How I Made it: Sprinkle yeast onto warm water with the sugar. Allow to become frothy for 10 mins. Add the remaining ingredients and form a dough. Knead for 5-10 mins. Allow to rise until doubled for 1 hour. Divide dough into 4 pieces and smoothen each into a ball. Place on parchment lined baking sheet and allow to double again for 45 mins. Brush with eggs or milk and sprinkle with sesame seeds. Bake in a 375F preheated oven for 15 - 18 minutes until tops are golden brown.

Serve as desired!!!

So thats it Folks...
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Cracked Wheat & Oats bread

Ever since the winter winds set in, I have been cranking up the oven every bit that I can. Like for baking our daily breads. These days whenever I bake breads for breakfast, I try to incorporate as much whole grains as I can. Take this bread for example, its got whole wheat, cracked wheat, oats and ground flaxseed. Its wholesomeness in a single loaf but it is no less in texture. Its soft, its moist and its homemade. The bread flour is important here cos thats what gives the bread structure and body. But if you donot have access to bread flour then you could replace it with all purpose flour with a tablespoon of vital gluten added to it.

~*What U Need*~ Bread flour - 1 cup Whole wheat flour - 1 cup Cracked wheat - 1/2 cup Oats - 1 cup Ground flaxseed - 1/4 cup Vital gluten - 1 tbsp Instant yeast - 1.5 tsp Sugar - 1 tsp Bread flour - 2 tbsp cooked in 1 cup water and cooled Egg - 1 Salt - 1 tsp How I Made it: Warm the water and add the sugar. Sprinkle the yeast, add the cracked wheat, mix and set aside for 20 mins. The mixture would have risen slightly after 20 mins. Add the rest of the ingredients and using the dough hook of your standing mixer, knead for 5-10 mins. Allow the dough to rise for 45 mins to 1 hour. Once doubled, deflate and form a loaf and place in a greased 9x5 loaf pan. Brush top with milk and bake in a preheated oven at 400F for 10 min and then at 350F for 25 mins. Cool completely.

Slice and serve with jam or peanut butter or spread of choice.

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Whole wheat Breadsticks

I just can't stop talking about the weather here. It was snowing non stop last week and the temperature was so low the actual feel plummeted down to -21C. Well actually its better than yesterday. With the weather so cold, I had to take a a day off for pappu. I had to calm him down with some activity and so finally we ended up making straw necklaces. It was a great passtime and it really helped in hand and eye co-ordination for the kid.

Now lets talk winter food. We have been making a lot of soups lately and I make some sort of homemade whole wheat buns to go with it. I made these breadsticks for a change and it was a winner. Pappu totally loved it, he simply soaked it in some garlic butter and devoured it.

~*What U Need*~ Warm water - 1/2 cup + 2 tbsp Olive oil - 1 tbsp Parmesan cheese - 2 tbsp Sugar - 1 tsp Garlic powder - 1 1/2 tsp Salt - 3/4 tsp Dried basil - 1/4 tsp Bread flour - 1/2 cup Whole wheat flour - 1 cup Vital wheat gluten - 1 tbsp Instant yeast - 1 tsp Butter - to brush the sticks How I Made it: Sprinkle the yeast and sugar on the water and allow to activate for 10 mins. Take the flour, cheese, garlic powder, salt, basil and olive oil in a bowl, add the yeast water and knead or 10 mins. Cover and let rise for 45 mins to 1 hour. Once doubled, divide into 8-10 portions. Shape each into a ball; roll into a rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.

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Eggless Chocolate Bread Rolls | HBC

Atlast I am done with July month's home bakers challenge. This month's challenge was hosted by Gayathri of Gayathri's cookspot, a talented home baker. Gayathri selected bread as the theme and her selection ranged from dinner rolls to pinwheels to soft bread rolls. I first thought of choosing the dinner rolls and pairing it up with homemade pav bhaji for dinner but then I was not feeling well last week and the plans took a backseat.

Finally yesterday I made these chocolate bread rolls for breakfast. These rolls are totally addictive, soft, pillowy and oozing chocolate with every bite. I stuffed some of the rolls with chocolate and the remaining with nutella. We totally loved the ones with the nutella. Even pappu had his share without any complaints. He loved playing 'finding chocolate' with every bite.

~*What U Need*~ For the bread: Bread flour - 120 g/ 1 cup Cake flour - 30 g / 1/4 cup Sugar - 1 tbsp Salt - 1/2 tsp Milk - 5 gms / 1 tsp Warm Water - 80 ml Instant yeast - 3/4 tsp / 2 gms Butter - 1 tbsp Filling: Chocolate chips/ nutella How I Made it: Add all ingredients, except the butter, into a bowl and mix until a dough forms. Add the butter to the bowl and knead the dough with your hands until the dough is not sticky anymore. Cover the bowl with a damp towel and let the dough rise in a warm spot for one hour. After the dough has proved, deflate the dough on a floured surface. Cut the dough into equal pieces ( I made four). Roll each into an oval shape, big enough for your chocolate. Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray. Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes. Preheat your over to 175 °C or 350 °F. Bake these rolls ± 14 minutes or until golden brown. ** Notes: ** Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread. ** I read the instructions wrong and baked the rolls for 30 mins covering it with foil from the 20th minute. Thats why my bread is more brown.

Serve warm!!!

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