Whole wheat broccoli and carrot bread l Two ways
A delightful bread, full of healthy vegetables and flavoured with an assortment of spices.
Ingredients
- 2½ tsp active dried yeast
- 1 large carrot, grated
- 2 cups finely chopped broccoli
- 1 tsp sugar
- ½ tsp paprika
- 1½ tsp roasted and ground cumin
- ⅓ tsp turmeric
- ¾ cup warm milk and a little extra for brushing the tops
- 1½ tbsp oil
- 2 tsp salt
- 3¼ 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.