Whole Wheat Pull Apart Bread With An Indian Style Pesto Spread
Whole Wheat Pull Apart Bread with an Indian Style Pesto spread is your ideal choice for Brunch Parties, Potluck or a simple Breakfast option too at home. Eggless Whole Wheat Breads slathered with a delicious and flavourful home made Indian Style Pesto Spread, with the addition of healthy seeds like flax and sesame to up the health quotient resulting in a delicious bake.
- Whole Wheat Flour â€“ 1 cup
- Â½ tsp instant dry yeast
- Â½ tsp sugar
- Â½ tsp salt
- Softened Butter â€“ 1 tblsp & Â¼ tsp for greasing the baking tin & Â¼ tsp for brushing / glaze post baking
- Lukewarm water â€“ Â¼ cup
- Ingredients for the Indian Style Pesto Spread
- Â¼ cup of coriander leaves roughly chopped
- Â¼ cup of mint leaves roughly chopped
- Â¼ cup of green garlic pods + green roughly chopped
- Olive Oil â€“ 1 tblsp
- Himalayan Pink Salt â€“ Â½ tsp
- Flax seeds â€“ 1 tblsp
- Black Sesame seeds â€“ 1 tsp
- Method for making the Indian Style Pesto Spread
- In a chutney grinder, add the coriander leaves, mint leaves and the green garlic.
- Add olive oil and salt. Now blitz this until it forms a paste.
- Do not add water, the oil will ensure the chutney like consistency. Add the flax seeds and black sesame seeds, mix well (NO GRINDING) and remove the contents in a bowl and keep aside until the bread is proved and ready to be rolled.
- You can make the mixture the previous day and store it in the refrigerator. However, I prefer grinding it fresh and using it immediately.
- Method for Making the Bread Ã¢â¬â
- Step 1 Ã¢â¬â In case you donÃ¢â¬â¢t have instant yeast, take active dry yeast of the same qty & proof it. Once yeast blooms, add the mixture to the flour. PS Ã¢â¬â I prefer using instant yeast in all my bakes.
- Step 2 Ã¢â¬â Grease a big bowl enough to hold a risen dough with few drops of oil or butter. In a separate bowl, add the flour, add salt, yeast (incase instant yeast), sugar & knead the dough using lukewarm water. Always add the water slowly.
- Now place the dough on the kitchen platform or a board. Incorporate 1 tblsp of melted butter & knead the dough for roughly 7-10 mins. In case of whole wheat flour, it is advised to knead a bit more for good aeration
- During the 10 mins of kneading, keep incorporating the butter slowly. The dough should be very soft to touch after kneading.
- Now carefully place the kneaded dough in a greased bowl / container for proofing (Step 2) in a warm place (NOT in a warm oven) Ensure you cover the dough either with a damp cloth (not wet) or keep the dough in a container with lid.
- The proofing takes about 1 hour depending on weather conditions. The dough should be double in size.
- Once the dough is proved, knock off the air by punching the dough few times. Now sprinkle / dust some flour on the board / platform and knead the dough lightly for 5 mins.
- Dust some more flour on the surface of kitchen platform and with the help of a rolling pin, roll the dough into a circle. The rolled out dough should be thick enough to hold the spread.
- Now, spread the pesto paste on the rolled out dough. Avoid spreading the sauce atleast ½ an inch from the edges.
- Now roll the dough like a thick log and then with the help of a pizza cutter or a sharp knife (not bread knife), cut the log of dough in to equal pieces. Now place the rolls on a greased tin or tray for further proofing in a warm place.
- While cutting and to avoid the dough sticking to your knife, always dust some flour to your knife. Preheat the oven before baking for atleast 10 Ã¢â¬â 15 mins (hot oven) at 200 degrees.
- After the 2nd proofing, place the baking tin or tray in the hot oven for baking at 200 degrees for 15 minutes
- Once the bread is out of the oven, immediately brush butter on the top for the lovely glaze and taste. Serve warm or cool.
- Water used for proofing and kneading the dough should be lukewarm and not hot. Hot water kills the yeast.
- Kneading makes the dough soft and ensures proper mixing of all ingredients in turn leading to softer bread. So ensure you knead the dough for a good 10 mins.
- If for some reason, you feel that the bread is too sticky to knead, or you have accidently added excess water, then use extra softened butter, incorporate it slowly into the dough and knead lightly. Never add extra flour to the dough.
- Point No. 7 (refer to bread making method) – During summers, the dough rises fast as compared to winters / monsoon so your dough might take 30-40 mins. The dough should be double in size. That’s the only indication.
- Point No. 10 (refer to bread making method) – At the stage of rolling and spreading of of the pesto paste, you can also add some grated cheese.
- If you want the bread to be more flavourful, add 2 tsps of garlic paste (fine paste) to the dough after the first proofing has taken place. Add the garlic paste into the proofed dough, knead the same lightly and then carry the other steps.
- If you refer to the method of making the pesto spread – I have mentioned Himalayan Pink Salt as I love its flavor and its health benefits. However, you can add normal table salt too for the dish. Coarse Sea salt is also a good addition, in case you prefer the same.
- I have avoided use of nuts in the spread as I wanted to keep it light and focus on the seeds. You can add pine nuts or walnuts too while grinding and before adding the seeds.
- If you don’t like using softened butter while kneading the dough, you can use olive oil of the same quantity.
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Well explained recipe. Healthy fusion version.
Awesome and so well explained!
Awesome and so well explained!