Classic Sourdough Starter Bread

And here is a "Classic Sourdough Bread" with Homemade Sourdough starter. It tastes amazing and even far far better than the bread made from commercial yeast. It stays good for a week and you ll simply gonna enjoy it with soups or can make Bruschetta, buttered toast with marmalade, with peanut butter or anything of your choice.

Ingredients:

2 cup Maida or APF (All purpose flour)

1/2 cup fed sourdough starter

About 3/4 cup of luke warm water

1 tsp salt

1 1/2 tbsp Olive oil and some extra for kneading and greasing

Method: 

• In large bowl, Mix Maida or APF flour with salt and oil.
• Mix in fed sourdough starter and add luke warm water slowly gradually.
• Gather all the mixture and form a sticky dough. 
• Knead the dough for 5-10 minutes, until it becomes soft, smooth and elastic (If require use a very little of  extra flour while kneading, doesn't matter if its still little sticky but should be smooth).
• Cover the dough with a tea towel or a plastic cling film and keep it at the warm place to rise for about 2 hours or upto 8 hours. (If you place the dough at warm place it will rise quickly and will double in volume within 2-3 hours, but if you want your bread to be little more of sour flavor, can choose some low temperature area and allow the dough to rise up to 8 hours slowly, or until it doubles)
• Once the dough doubles, shape in to classic loaf shape and place the loaf in a loaf pan. 
• Cover the loaf pan with a plastic cling film loosely and allow it to rise for about 4-5 hours or until it rises and doubles up in volume.

• Preheat oven at 180 degree Celsius.
• Bake the rised loaf at 180 degree Celsius for 20-25 minutes or until golden on top and sounds hollow when tapped. 
• Once done, allow it to cool on wire rack and slice it once it cools down completely.

Oatmeal & Bulgur Wheat (Daliya) Bread

It was Since long i wanted to try something different ingredients for making bread other than usuals...Came across many recipes which Uses different sorts of grains, honestly speaking, i wanted try those mix grain bread but i was not having all the grains handy so thought, why not to use which is available In pantry already..

So here is my Bulgur wheat (Daliya) and Oatmeal bread. A healthy wealthy bread mixed With goodness of wheat germ..Have a look to the recipe below.It is really "Worth trying".

Ingredients:

Whole Wheat Germ

For Sponge:

1 1/4 tsp Instant dry yeast
1/3 cup bulgur wheat (fine or coarse grind)
1/3 cup oatmeal (any variety, coarsely grind)
1/4 cup wheat germ (finely grind) (optional)
1 cup sifted maida  / all purpose flour
1 tsp sugar
1 cup lukewarm water (not hot)

For Bread:

Above all sponge mixture
1 cup sifted maida (and a little extra for dusting and kneading)
1/4 cup + 2 tbsp Luke warm water
2 tbsp olive oil or any vegetable oil(and a little extra for greasing dough)
1 1/2 tsp salt

Method:

For sponge

• In a small bowl, mix a cup of sifted maida/ all purpose flour with, sugar, fine or coarse grind bulgur wheat, coarse grind oatmeal and finely grind wheat germ, instant dry yeast and a luke warm water.
• Mix all the sponge mixture, cover and let it rest for about 15-20 minutes.
• After 15-20 minutes, here you are ready with your sponge...

For dough:

• In a large bowl, mix a cup of sifted maida/all purpose flour with salt and olive oil/vegetable oil and mix.
• Now add in all sponge mixture to it, start gathering in to a dough. Add a 1/4 cup of water and little more to accumulate all into a sticky dough mix.
• Knead for few minutes, until dough is smooth, soft and elastic. (Can use a little qty of flour for dusting and kneading the dough)
• Once done, grease the dough in a bowl with oil.
• Cover the bowl with a plastic cling film and allow it to rise for 30 -40 minutes or until double in volume.
• Once the dough doubles, deflate it by punching the dough down.
• Knead for a minute and shape the dough to a loaf.
• Place the shaped dough in to a loaf pan.
• Cover the loaf pan with a tea towel and allow the dough to rise further for about 1-1 1/2 hr or until doubles in volume.
• Mean while preheat oven at 180 degree Celsius.
• Bake the bread for 20-25 minutes in preheated oven at 180 degree Celsius (place a bowl of water in lower rack of oven and bread on top, this gives a moist and nice color crust to bread).
• Once baked, bring the bread out of oven and in a minute or so remove the bread loaf from a loaf tin.
• Place a loaf on a wire rack and allow it to cool completely.
• Here you are ready with a nice rustic bulgur and oatmeal bread.
• Slice and enjoy....:)