Semolina (Rava) Bread

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer



True that !! Nothing like the smell of baking bread !! 
The weather was awesome….a light breeze and a constant drizzle with spells of heavy showers off and on….. Isn’t it the perfect setting for baking. Baking breads. 🙂
I made Semolina Bread. Semolina known as Rava or Sooji in India. Semolina flour is often also used in making Pastas. In breads it adds a sweetish fermented aroma and a smooth silky texture.


This bread dough is made with a technique called Sponging. It is an old fashioned type of sponge called Flying Sponge. So first we create the sponge (more in the recipe….) and then add it to the main flour. 
Yes you do need to have time at hand to do this bread but one bite and you know it was all worth the effort.  It has a crispy crust and chewy inside. 
So it was a perfect Saturday spent with a surprise from the cousins over lunch and then bread baking. Between making and sponge and the main dough KJ and I decided to take a walk in the rain…. yes we had that kinda time in between 🙂



So here it is:

Semolina Bread

Makes 2 large loaves

Ingredients:
Sponge:
180 g (1 ½ cups) Semolina Flour
180 g (1 ½ cups) Bread Flour
250 g (1 1/8 cups) Water
1 ¼ tsp Instant Yeast
½ tsp Sugar
Final Dough:
270 g (2 & 1/8 cups) Semolina Flour
270 g (2 & ¼ cups) Bread Flour
306 g (1 and 3/8 cups) Water
1 tbsp Salt
2 tbsps Olive oil, extra virgin
Sponge, all of the above

Procedure
Creating the Sponge:
1. Mix the semolina flour, bread flour, water, yeast and sugar until evenly incorporated.  You can use the mixer, but I just used a large fork.
2. The sponge should be fairly loose.  Let the sponge ferment for about 1¼ hours.

Mixing the Dough:
1. Add all of the ingredients, including the sponge, to the mixing bowl and mix on first speed until all of the ingredients are incorporated, about 3 minutes.
2. Increase the speed to the second speed and mix for another 2 to 3 minutes.  The dough will be of medium consistency. It should have noticeable gluten development.
I used my hands to mix the dough and kneaded it with hands too.
Bulk Fermentation:
Let the dough bulk ferment for 1½ hour and fold the dough after 45 minutes.  

Dividing Shaping and Baking the Loaves:
1. Divide the dough into two halves, preshape lightly into rounds and place the rounds on a lightly floured surface, seams up.  Cover the rounds with plastic.
2. After about 10-20 minutes, when the dough has relaxed sufficiently, shape it into tight round or oval loaves.  Place the loaves into floured lined baskets.
3. Preheat the oven to 250 degrees C.
4. Invert the loaves onto a baking sheet covered with parchment paper.  They came out of the baskets really easily.

5. Spray the top of the loaves with water and sprinkle them with sesame seeds or nigella seeds and score the bread with a sharp knife or a blade.
6. Once the oven is preheated, bake the bread for 15 minutes on a water bath, and then lower the oven setting to 230 degrees C.  Continue baking for 20 to 30 minutes more.  Check the breads during the bake and rotate them 180 degrees for even baking if necessary.

7. Remove the loaves to a wire rack to cool completely before slicing and serving.



Happy Baking !!

Mushroom Tart | Baking


What better way to welcome the monsoons than baking a tart !! Rains have started playing hide-n-seek in Delhi now, and we, the rain parched mortals leave no occasion to celebrate the high and mighty rains. 

While savoury tarts are perfect for cold winter nights, they are great company for the rain on your window sill 🙂

This tart has a surprise element which adds a new dimension to the flavour. A layer of caramelized onions. The slight sweetness from the onions actually enhances the umami flavour of the mushrooms. 
This is now my new go-to veg tart for friends and family. 🙂

Mushroom Tart

Ingredients

For the Pastry

225g All Purpose Flour

100g Butter

1 tsp Powdered Sugar

Ice Cold Water about 1/3 of a cup

For the Filling

5-6 Medium to Large sized Onions (for making caramelized onions)

1/2 cup of White Wine

400 g of Mushrooms

2-3 cloves of garlic

1/2 cup of Cream

2 tbsp of Processed Cheese

1 tsp Chilli Flakes

2 Onions 

2 tbsp of Olive Oil
Salt to taste
1/2 tsp Black Pepper Powder

Cheese


Directions

For the Pastry

1. Cut the butter into 1cm cubes and freeze for about 30 minutes.
2. In a blender jar, put the flour and butter alternatingly.Blitz till you get a bread crumbly texture.
3. Transfer in a large bowl and with your hands, bring the dough together. Use cold water but keep it absolutely minimal. DO NOT OVER KNEAD THE DOUGH !! You have to just bind it together.
4. Wrap in a cling wrap and put it in the refrigerator for 30 minutes.


In the mean time let’s work on the filling.

1. Chop 5-6 onions into slices, take a pan, add some oil, once heated add the onions and set them to caramelise.
2. Now finely chop two more onions.
3. Wash and slice the mushrooms.
4. Keep an eye on those onions being caramelized. You don’t want them to burn.
4. Take another pan, heat the olive oil and add the finely chopped onions. Saute` till they sweat, add the garlic and saute` a little more till the garlicky aroma rises. Now add the sliced mushrooms and saute` till the mushrooms start to sweat. Add the chilli flakes, black pepper and salt. Give it a nice stir.
5. Now add the cheese and cream, give it a good mix and finally finish it off with the white wine. Let it simmer for 5 minutes.
6. The mushroom filling should not be too dry but at the same time not too flowey.


Making the Tart Shell

1. Preheat the oven to 180 degree C.
2. Remove the pastry dough fro mthe refrigerator. 
3. Between two sheets of cling wrap start rolling the pastry dough.
4. Always remember to roll the pastry away from you and always in one direction. This helps in the pastry to not shrink while baking.
5. Carefully lift it, either on your rolling pin or with the cling wrap in which the dough was being rolled. Place it on your tart tin. Make sure you do not pull it. Gently press it down and trim the excess from the sides.
6 .Poke with the fork in a few places, so that it doesn’t puff up while baking.
7. Now cover it with butter paper and place either baking weights or just some beans from your kitchen.
8. Blind bake it for 20-25 minutes.
9. Remove from the oven. Remove the butter paper and the weights or the beans and let it cool down completely.

Assembly

1. Once the tart shell is completely cool, spread an even layer of the caramelized onions. 
2. Now add a layer of the mushrooms. Fill it in, nicely. Place thin strips of cheese on the top and bake at a 180 degree C for about 30 minutes.
3. Remove from the oven and serve hot.


Happy Baking !!

Multigrain Bread | Baking


After all the fun I had, doing the 30days30dips Series, I’m back with baking bread.
This bread has been on my to do list for a while. I love making breads and especially the whole wheat and multigrain varieties. I must confess it took me 2-3 times before getting the mix right. Yes. If I make it pure pure multigrain then the bread becomes too heavy and hard and if I add too much flour I was changing the character of the bread.


When I started doing breads I took it up as a challenge on myself to be able to make the real multigrain or the real whole wheat, because I used to see my mother promptly opt for the branded multigrains or whole wheats thinking she was buying better healthier options. However the truth is that store bought commercial bread (i’m not talking about bakery breads here) only contain 10% multigrains or whole wheat flours. The rest is white all purpose flour. While white breads have the best textures and are really really yummy, they may not always be the healthiest. 
Here I’m not trying to preach anyone the benefits of multigrain or whole wheat over white breads, nor am I saying that homemade multigrain is only multigrains and no flour, but if and when you want to eat a multigrain eat the real thing.


For my multigrain recipe, I use a homemade multigrain flour mix. The details of the multigrain flour will be listed out after the bread recipe.

Multigrain Bread


Ingredients

4 cups or 400 gm Multigrain Flour

1 cup Whole Wheat Flour

1 cup All Purpose Flour

2 tsp Dry Active Yeast

2 tbsp Honey

3 tbsp Milk Powder

4 tbsp Olive Oil

1 tsp Salt

Directions

1. Sieve together the multigrain flour, wheat flour, all purpose flour, salt and the milk powder.

2. Activate the yeast in 1/2 cup of lukewarm water.

3. Once activated, add to the flour mix and rub it through the flour with your fingers. Keep mixing till you get a bread crumbly texture.

4. Now add a little water and start kneading the dough. Add the olive oil and fo on kneading. This dough requires a little more water compared to other doughs.

5. Once kneaded well, this should take about 10 minutes, keep in a dry clean bowl and cover with cling wrap and keep in a warm place for an hour or till the dough doubles in size.

6. Once the dough doubles in size, punch it down lightly with your fingers and give it a light knead.

7. Shape it into a desired shape, place it on a baking tray and let it rest for another 30 minutes. You can sprinkle either poppy seeds or nigella seeds.

8. In the mean time preheat the oven to 200 C degrees for 10 minutes. Now place a shallow tray with hot water at the bottom of the oven, place the grill in the middle rack over the waterbath and place the trays with the loaves. Bake for 20 minutes till the crust browns golden in colour.

9. Remove from the oven and place on cooling rack.

This bread is best served toasted.

Multigrain Flour

2 cup Wholewheat Flour
1 cup Ragi
1 cup Soya Flour
1 cup Kala Chana Flour
1 cup Pearl Millet (Bajra)
1 cup Sorghum (Jowar)
1 cup Oat Flour

Sieve all these flours together and store and use as required.

Happy Baking !!