Whole wheat Methi onion bread
I always wanted to try some spicy bread but for some reason I have always been nervous about how it would come out. Somehow made up my mind to try this. As a healthy option tried to make this with whole wheat, oats and little white flour. I kept it simple by adding onion and chillis for flavourings but you can customise as per your taste.
Quantity: 1 lb loaf and 4-5buns
Baking time: 25-30minutes
Preparation time: 20minutes
• Whole wheat flour-2cups
• Powdered oats -1cup
• Plain flour-1/2cup
• Olive oil-1tbsp
• Salt-as per taste
• Warm milk /warm water-1cup/ as required
For the masala:
• Finely chopped onion-1num
• Methi (fenugreek) leaves chopped-1/2cup
• Green chilli paste- 1tbsp
• Coriander leaves finely chopped-2-3tbsp
• Cumin seeds-1tsp
• Olive oil-1tbsp
• Flaxseed/sesame seeds-for topping
• Milk for brushing on top-1tsp
• In a bowl mix honey, yeast and warm water and let it stand for 10-15minutes or until its frothy.
• Heat oil in a pan and add cumin seeds, onion, chilli paste, methi leaves and saute for 3-4minutes. (do not add salt in this step)
• In a bowl sieve add all the flours: wheat flour, powdered oats, plain flour, salt,oil and Masalas.
• Make well in the centre and add the yeast mixture and form a smooth dough by adding warm milk as required.
• Knead the dough for 8-10 mins, until the dough is soft and flexible (add in the flour if the dough is too sticky while kneading and milk water mixture if it hard to knead)-kneading is most important part of bread making and wetter dough is always preferable.
• Coat the mixing bowl with olive oil and swirl the ball of dough in it so it’s coated with oil on all sides. Wrap it with the cling film/ wet kitchen towel and let it sit in the warm place for 1 ½- 2hours/ until its doubled in volume
• Grease and line the 9inch loaf pan and a baking tray and set aside
• Once the dough is doubled in size take a knife and cut two halves for two medium loaves. Otherwise cut into ¾ and ¼ the portion to make a big loaf and 4-5 medium buns like I did
• Now again flour the surface and knead the dough for 5-7 minutes, this step is important to remove the bubbles formed
• Shape one portion into a loaf and place in the greased in the loaf pan (9inch).divide the other portion into 4-5portion and shape them into buns and place them on a baking tray with space in between
• Let them stand in the warm place again for 30-40minutes. Meanwhile pre-heat the oven at 180 deg
• Brush the top of the loaf and buns with milk very gently and sprinkle some flaxseeds over the nicely risen loaf and buns and bake them in the pre-heated oven for 25-30 minutes
• Run the knife around the edges and slowly remove the bread from the pan and let it cool on the wire rack
• Adding milk is optional; you can add just warm water instead
• Brush the top of the loaf and buns with butter for the softer and shine crust
• You can use white flour instead of wheat flour for more soft texture
Posted on April 13, 2014, in Appetizers, International, Main Course and tagged Bread, drchdietfood, Methi, Methi bread, Onion, Whole wheat. Bookmark the permalink. 2 Comments.
Hi…i luv all your recipes and have tried a few and these came out well…however in this methi bread i cannot make out at what step do i add the masala…is it at the time of kneading….i tried your recipe of garlic rolls and they turned out brilliant
Thanks Sital for your wonderful feedback and feels great to receive them. This recipe was one of my initial posts and thank for you finding the gap. Masalas to be added while kneading and have now updated the post as well…Look forward to your continued support