Whole wheat broccoli and carrot bread l Two ways

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This whole wheat carrot and broccoli bread l two ways recipe is more than a decade old, yet still goes down a treat. It is filled with the goodness of healthy vegetables and flavoured with an assortment of spices.


The yeast journey-

There was a time, many years ago, when the very idea of baking with yeast was a scary thought. I admired others works, and although I badly wanted to make something with it, I didn’t dare to venture. And when I did try, instead of a nice loaf of bread, my end product resembled something like a cardboard, and one would probably need a saw to cut through it! The insides were half done too. And the dough did not rise properly. But after a couple of failed attempts, I decided that enough was enough and rolled up my sleeves to tackle it. And yes, the perseverance paid off and I was so pleased with the results. That was the begining of a beautiful relationship that continues to this day; no beastly tales here.


In those early days, probably I was too restless to just get on with it. I loved baking, but the ones that I baked did not require long periods of resting the dough. Now I know better. I knead with enthusiasm and lovingly let the dough rest for the required time. And when the dough rises, I walk around with a spring in my step. And when the bread is baking in the oven, I feel giddy with the lovely aromas that waft through the house; the smell of freshly baked bread.


I have come a long way since those early years; and I continue to enjoy my little experiments now and then. These whole wheat broccoli and carrot breads are another example, and which I would like to share with you. This is again one of those recipes that I salvaged from ‘the notebook’. This bread has some seriously lovely aromas and it went down a treat with my family.


Two ways-

With the ingredients listed in the recipe, I made 8 buns and one flat bread. If you wish you can make just two flatbreads with the dough, or just the buns.

Serving suggestions-

This bread is the perfect accompaniment with a bowl of soup. We had ours with some lentil soup. They will also go down a treat with some curry, chutney or a spicy dip.

Reheating-

This bread is best served warm. If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven.

Continue reading for the full recipe for this whole wheat broccoli and carrot bread l two ways.


All the bread recipes on this website can be found here.

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Recipe card-

Whole wheat broccoli and carrot bread l Two ways

Whole wheat broccoli and carrot bread l Two ways

Sunita Bhuyan
A delightful bread, full of healthy vegetables and flavoured with an assortment of spices.
Course bread

Ingredients
  

  • tsp active dried yeast
  • 1 large carrot, grated
  • 2 cups finely chopped broccoli
  • 1 tsp sugar
  • ½ tsp paprika
  • tsp roasted and ground cumin
  • tsp  turmeric
  • ¾ cup  warm milk and a little extra for brushing the tops
  • tbsp oil
  • 2 tsp salt
  • cup whole wheat flour ( I used atta)
  • a little melted butter(for brushing)
  • a few sesame seeds for topping the buns/bread (optional but recommended))

Instructions
 

  • In a bowl, whisk together the yeast, sugar, salt and milk.
  • Add the carrots, broccoli, paprika, turmeric, cumin and oil and mix well.
  • Add the flour and bring everything together to form a ball of dough. Knead for 7-8 minutes( floured hands and board will help if the dough feels too sticky)
  • Place the dough in a clean and oiled bowl and toss the dough around to coat it with the oil.
  • Cover the bowl with plastic wrap and leave in a warm place, until doubled in volume ( approximately an hour ).
  • Punch down the dough and divide it into two equal portions.
  • From one half of the dough, make 8 balls, slightly flatten, and arrange in a greased muffin tray. Cover the tray with a greased plastic wrap and leave in a warm place to rise, till doubled in volume. (see notes below)
  • Make a ball with the other half of the dough and place it on a lined and greased baking tray. Flatten the ball to about 6 – 6 and 1/2 inches in diameter. Cover with an oiled plastic wrap and leave to rise in a warm place till doubled in volume.
  • Pre heat the oven at 220 deg C.
  • Brush the tops of the buns with a little milk and sprinkle the sesame seeds.
  • Place the muffin tray on the top rack of the oven and bake for about 17-19 minutes or till the tops are nicely browned and a tooth pick inserted through the centre comes out clean.
  • Brush the tops immediately with some melted butter and cool in the pan for a couple of minutes. Run knife round the buns and transfer to a rack to cool completely before storing.
  • On the flat bread, make light criss – cross cuts on the dough with a sharp knife. Brush the top with a little milk and place the tray on the top rack of the oven. Bake for 15-18 minutes or till the top is nicely browned and and a tooth pick inserted through the centre comes out clean. Brush immediately with some melted butter and cool on the tray for 2 minutes. Remove the lining and transfer to a rack to cool completely.
  • Cut along the incisions.
  • This bread is best served warm. If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven.

Notes

  • Instead of 8 buns and a flatbread, you can either make 16 buns with the dough or 2 flatbreads with it.
Keyword baking, bread, bread and soup, buns, flatbread, healthy recipe, spiced bread, vegetable bread, yeasted buns, yeated flatbread

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Until next time,

Sunita

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