Earlier this summer I made my Zesty Onion Chile Bread and it was a big hit. Visiting India, I made a similar bread at my Mum's place (big thanks to her for the beautiful props, her super camera, and tonnes of natural light!!). I used a different mix of flours for the bread and thought I should share the recipe for this delicious loaf with my readers.
Multigrain Atta is a unique flour blend that has become really popular in India. It combines wheat, soya, oats, maize, millet,barley, and Bengal Gram Dal to create a really nutritious blend. The taste is great and using it for the first time to bake bread I found it worked really well - the bread proofed really well and the texture was simply fantastic. Wish it could become available in my local Indian Grocery.
1 cup multigrain flour (multigrain atta, available in India)
2 cups atta (Indian Roti Flour)
1/4cup oat germ
1/4 cup wheat bran
2 tsp vital wheat gluten
11/2 tsp salt
2 tbsp garlic, sliced fine
2 tsp oil , divided
1 tbsp sugar
11/2 tbsp dry yeast
1 cup warm water
1/2 cup milk, warm
1 large red onion, chopped very fine
1 small green pepper, chopped very fine
1 tbsp milk, to brush loaf top (optional)
- Sift together all the flours, add the oat germ, wheat bran, vital wheat gluten and salt.
- Add the sugar to the water, mix well. Stir in the yeast. Cover and let proof for about 6 minutes.
- To the frothy yeast, add the milk and one tablespoon of oil.
- Pour this mix into the flour blend and bring together to make a soft dough.
- Place the dough in a well oiled bowl, cover and allow to proof for about 45 minutes.
- Now make the onion pepper blend for the bread.
- Pour the oil in a frying pan, add the garlic and onions. Saute till transparent.
- Now add the green peppers and fry till they are soft.
- Turn off the heat, remove onto a plate and allow to cool completely.
- Add this mix to the cooled dough, and knead it well such that it is completely incorporated.
- Shape the prepared dough into a loaf, place in a loaf tin, cover and do a second proof.
- Preheat the oven at 350F. Place the proofed loaf at the centre of the oven and bake for 45 minutes.
- Cool for 15 minutes in the pan, then completely on a wire rack.
- The loaf must be completely cool before slicing.
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