Whole wheat Kesar bread


I love to experiment with breads. Recently during our trip to Ladakh, we bought some pure Kashmiri kesar( saffron). Was wondering how to use saffron as we use it rarely only in some deserts which is made once a while, but breads are baked almost every week in my home. Hence, thought of incorporating it into my bread, let's see how......


Ingredients

Whole wheat flour.             3 cups
Milk powder.                        2 tblspn
Saffron strands.                 1 tblspn
Lukewarm Milk                  1/2 cup
Lukewarm water.                1/2 cup
Tutifruti.                                2 tblspn
Honey.                                  2tblspn + 2 tblspn
Yeast.                                   1.5 tspn
Butter @ room temp.          3 tblspoon
Salt to taste

Method


  • Add the saffron strands to lukewarm milk and keep it aside for 10 minutes.
  • Take a large bowl, mix well yeast, lukewarm water and 2 tblspn honey and keep with closed lid till its activated.
  • Add flour, milk powder, salt, 2 tblspn butter, remaining honey and tutifruti to the activated yeast mixture alongwith the saffron milk.
  • Mix well in the bowl then transfer it to the large surface and knead with stretch and pull method for about 10-12 minutes. Add remaining butter and knead well to get a soft and a bit sticky dough.
  • Keep it in a greased bowl for first proofing for 1.5 - 2 hours.
  • After first proofing, punch out the air and knead again for 2 minutes.
  • Roll into a chapati and make a log shape by folding and tucking from one side to another. Seal the sides too.
  • Place the log into a greased bread tin with seam side at the bottom.
  • Gently press it and give an egg wash or milk wash.
  • Sprinkle some tutifruti on top and leave it for 30 - 40 minutes for second proofing.
  • Later, bake it at 200 degrees for about 40-50 minutes in a preheated oven.
  • Apply butter on the bread when it's warm, cover it with a damp cloth till it cools down. Oncecompletely cooled, slice it and enjoy the naturally flavoured saffron bread.


Notes

  • I have used cup size of 250 ml.
  • Lukewarm water is used for activating yeast, saffron is soaked in milk and honey is also used, so accordingly add water later to form a dough.
  • Each flour soaks different quantity of water.
  • Honey in the dough can be avoided in case one does not prefer Sweet bread. It can be used only for yeast activation.
  • Egg wash = beat one egg with 2 tblspoon water and apply on the bread before baking.
  • Milk wash(for vegetarians) = apply milk on the bread before baking.
  • Amount of saffron can be increased or decreased in order to get the right taste and colour.
  • Baking time may vary as each oven is different.


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