Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Whole wheat Boule Bread


In French, boule means ball, and this is the shape the original bread makers would make their dough into. It is a hearty, squashed ball-shaped loaf. It can be made with any flour, leavened with commercial yeast or even sourdough.


It may seem difficult to bake such a beautiful artisan bread. But trust me you can bake this perfectly by following the Instructions properly. The aroma of the bread in your kitchen when it's baked is just so good. The outer crust is perfectly crisp and inside it is soft and moist.


Again this recipe you must try because mainly it is whole wheat and secondly you don't need a Dutch oven. You just need your Cast iron pan to bake this.

I always opt to make my baked goods as healthier as possible. So I can serve it to my family guilt-free. I am not a regular baker since Indian food is cooked on a stovetop. But when I do, I make sure it has some nutrition along with the taste.
You will just need a few basic ingredients from your pantry to make this amazing beauty. Nothing fancy, just mixing the dough, proofing, and then baking.

Let's jump onto the recipe.

INGREDIENTS:
Whole wheat flour 3 cups
Activated dry yeast 11/2 tsp
Milk 1/4 cup
Coconut Sugar 1 tbsp
Butter 5 tbsp
Salt to taste
Milk and butter for brushing

INSTRUCTION:
1.Sieve whole wheat flour in a large bowl /container with a lid. Add salt. Stir well and keep aside.

2. Take warm milk in a small container. Add sugar and activated dry yeast. Stir and let sit for 5-8 minutes.
3. You can see the yeast turns foamy and bubbles form on top.

4. Now add the foamy yeast mixture to the whole wheat flour and knead well for almost 10 minutes. This is a must. As you knead, you will see the flour becomes soft, flexible, and nonstick.

5. Now add 4tbsp butter and 1 tbsp milk (if required) and knead again for 5 minutes. The more you knead the better.

6. Make a round ball of the dough and place the dough back into the container. Cover the lid/cover with a plastic wrap and keep aside for proofing for about 2 to 21/2 hours.

7. The dough will be doubled in size.
8. Now knead the dough again for some good 5 minutes. Gently shape the dough into a large ball. Place a parchment paper underneath the Container and place the dough over it. Close the lid and let it sit for 15 minutes.

9. Meanwhile Preheat your oven to 375 degrees F.Keep the empty cast iron Pan inside the oven while preheating.

8. Once the oven is preheated, take out the Cast-iron Pan from the oven carefully with the help of mittens. Dont burn your hand! (It is hot). Take the bread dough along with parchment paper and keep it on the hot Cast iron pan. Make a slit about 1/8 inch on side of the dough with a sharp knife which is called scoring. Apply some milk and butter with a brush on top of the dough. Keep the Pan in the Oven again.

9.Bake for 45 to 50 minutes. It may vary depending on the oven. Just keep a close watch after 40 minutes. You can see the outer crust forming.

10. Change the setting to Broil for the next 5 minutes to make the outer crust crispy and brown. Make sure you watch it when it Broils as it may roast the crust quickly in no time.

11.Once you see the color of the crust has changed to light brown, off the Oven. Let it sit for 2 minutes in the oven if required.

12. Take out the pan carefully. Apply some butter on top...You can see a beautiful brown crust on top. Cool the beautiful boule bread on a cooling rack completely before slicing the bread.


Your whole wheat Boule Bread is ready to serve. Cut into slices, apply some Cream cheese and relish with your family. I hope you will love it. Please comment me your feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you will try this. I would love to see your creation. Follow and subscribe for more such amazing recipes.





Comments

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a