Baking might be an addictive affair. It is discouraging to see a flopped recipe. But, I feel, the aroma that the kitchen brings out, with baked goods, is one of the main reasons that make Baking, as addictive as it is. Why would one want to bake again and again, to make unsuccessful baking, successful, as though that is the only way to attain salvation??!!
After a change in the yeast brand, my bread/bun baking, has become better than before. I am working on making them more moist – as they turned out dry a few times. But, I assure, they taste excellent. My recent raisin bread too, turned out a bit dry. But, tasted awesome.
To tackle dryness, I have started incorporating buttermilk to buns. As such, while baking eggless goodies, I try to substitute with yoghurt. I prefer Dinner Rolls/Buns to be baked with butter. Though, quite recently, while I baked a butterless buns, (recipe from a cook-book I had), they came out really well. Shall bake it again, and confirm the recipe.
This time, I wanted to bake buns, with the excess mint leaves (I had dried indoors) and chillies and pepper…. something salt and spicy. These whole wheat buns, came out good. That’s why I couldn’t resist sharing them immediately.
100% Whole Wheat Eggless Spicy Soft Masala Buns – with Flax Seed- Sesame Seed
whole wheat flour – 300 gms (2 heaped up cups)
unsalted butter – 100 gms (melted and warm)
cane sugar – 12 gms (2 tsp)
powdered sea salt – 7-8 gms (1 tsp)
active dry yeast – 7-8 gms (2 tsp)
warm buttermilk – 1 cup
warm water – as needed to make a fine dough
Milk – 2 tbsp- for milk wash
For the Masala
flax seeds – 4 tsp
sesame seeds – 4 tsp (2 tsp for the powder and 2 tsp to sprinkle on top)
dried mint leaves – 1 1/2 cups approximately
dry ginger powder – 2 tsp
pepper corns – 2 tsp
red chillies – 4 no.s
oregano (optional) – 1 tsp
Method of Preparation
Making Spice/Masala Powder
Dry roast flax seeds and sesame seeds. Roast 2 tsp of the sesame seeds and reserve the rest 2 tsp for the milk wash.
2. Dry roast, dried mint leaves – a bit of roasting helps in blending well
3. Dry roast pepper corns and red chillies (as I had some home made chilli flakes, I used it too.) 4 chillies would be needed for the recipe. Since I also used the left over chilli flakes, I took 2 red chillies
4. Dry roast oregano for a very short time – oregano is optional. I added, to boost the flavour. But, the mint and others are sufficient to punch in the flavours. I roasted it a bit, again to blend well. If you don’t have oregano, use carom seeds
5. Blend all the roasted ingredients, with dry ginger powder to a fine dry mixture.
6. The blended powder weighed approximately 42-45 gms
Making the dough
In a wide bowl, add whole wheat flour, yeast, masala powder, sugar and salt
As I had no doubts with my yeast, I directly added to wheat flour. Otherwise, proof yeast with warm water, to check whether it is still alive
Add melted butter, which is still warm
Warm the buttermilk and add to the flour mixture
No cold liquids, as the yeast would become inactive
Start kneading the dough, by kitchen machine or by hand
Add enough warm water, if needed. My dough needed more water
Knead for 10 minutes, to a soft dough
9. Place in a greased bowl and close it. I don’t use cling wrap at home. So, just close with any lid, but keep it in a moist place. I always place my yeasted dough in the oven, with the light on. I also place a bowl of hot water below or beside. This helps create a warm environment, if you live in a cold place or air-conditioned environment
10. Keep the dough for 1 hour to rise or until double
11. Once doubled, knock the dough and knead for a couple of minutes
12. Grease a baking dish or tray, or place parchment paper on the baking tray
13. Make 8 equal portions and roll into fine balls
14. Place on baking tray, spaced apart
15. Keep these buns, to rise again for 30 minutes
ready to be baked
16. Preheat oven to 220°C
17. After they rise, brush the top of the buns with milk and spread sesame seeds
18. Bake the buns in the preheated oven for 15-20 minutes or until hard crust is formed
Remove from the oven and let them cool
Serve with the spread of choice. Tasted good with cream cheese spread and also with tangy coriander chutney.
This is a special green chutney for starters. Generally the coriander or mint chutney we make at home for idlis or dosais is of a different kind. It is a mixture of dal, tomatoes and other spices with coriander or mint stirred in the kadai for a short while.
This green chutney is a culmination of south and north Indian chutney styles if I could say so. This especially suits fried, grilled, baked or steamed starters because of the tangy blend of spices. Chillies can be altered according to the spice preference of the family. Dry mango powder or lime juice can be substituted instead of tamarind.
Pachai Thuvayal/Green Chutney for Starters
Ingredients (serves 4)
fresh coriander leaves – 1 cup
fresh mint leaves – 1 cup
onions – 1 small
garlic – 2 cloves
green chillies – 2 no.s
freshly grated/desiccated coconut – ¼ cup
tamarind – a small piece
salt – as needed
Method of Preparation
Wash and coarsely chop both coriander and mint leaves
Randomly cut the onion
In a blender, take all the ingredients – grated coconut, tamarind, garlic, onions, green chillies, coriander and mint leaves and salt as needed
Grind with very little water into a thick paste and chutney is ready
Serve with any kind of starter.
To make this chutney tangier, aamchur or dry mango powder can be added while grinding
One or two teaspoons of lemon juice would also help in extra tangy flavour of the chutney
I have seen some north Indian friends add some raisins, pomegrenate seeds or dates while grinding
Raisins, dates or pomegrenate seeds give an extra rich colour to the chutney and also aids in enhancement of taste