July 4, 2015

New York Style Deli Rye Bread

ome time back, fellow blogger and friend Samruddhi got me some rye flour from abroad and I’ve since been looking for a good bread recipe to put the flour to good use with. We don’t get rye flour in India unless it’s imported and sold through specialty gourmet stores at insensibly expensive prices.

After a rather unsuccessful couple of attempts at baking rye bread from a recipe I found online, I asked a couple of friends for tried and tested recipes, and one of them actually translated a recipe from German for me! A close friend who is also an awesome bread baker gave me her recipe but it just didn’t turn out right for some reason. I’m no expert bread baker but I can turn out a reasonably decent bread yet I have been defeated again and again by something as simple as a rye bread! Or maybe making a rye bread isn’t so simple a process because I don’t doubt my friend Finla’s baking skills or her recipe.

By now, I had just half the bag of rye flour left and I was determined to make at least one good rye bread before I ran out of flour! I came across Rose Levy Berenbaum’s recipe for a New York Style Deli Rye Bread in her Bread Bible and it seems to also come highly recommended by quite a few food bloggers. So I decided I would give the recipe a try out, in the hope that this was “the” recipe that would work for me, and I’m happy to report that it did!

For most of us in India, rye is something we haven’t heard about or seen.  However, rye is a bread grain that is almost as popular as wheat in many European countries including Germany, Poland, Russia, the Czech Republic, Austria, Italy, and France. 
Rye flour is usually used in combination with wheat flour, in varying proportions depending upon the recipe, to make bread. The higher the percentage of rye in the loaf, the denser it will be in texture.
I understand that a properly made rye bread should have a firm yet light texture. Rye bread can be baked plain though it is usual to add toasted nuts, caraway or flax seeds, dried fruits, etc in small amounts to add flavour.

My research tells me that New York rye bread is a type of rye bread baked and made famous by the city’s Jewish community who migrated from Europe and settled there. The New York Style Deli Rye Bread uses a higher proportion of wheat flour to rye flour making it lighter in texture, just the kind of bread I thought I might have success with and might be welcomed by my family since we’re not used to the strong flavour of rye flour.  
Berenbaum’s recipe uses bread flour rather and no whole wheat flour at all, so it makes for an even lighter texture.

This bread is easy enough to make, but it does take most of a day to do it since there is a 3 to 4 hour wait for the sponge to activate, and then two separate rises before the loaf is shaped for the final rise and then is then baked. It took me even longer, but just after the first rise I had to step out unexpectedly. So I stuck the dough into the fridge where the second rise happened and it was late evening before I baked the bread which I had started on at 7.30 in the morning!

All considered, the bread turned out quite well, though you can see from my photographs that I have a long way to go to perfect my dough slashing. I personally like the taste of caraway seeds in bread and I feel it makes this bread taste better, but feel free to leave it out if you don’t like it.

I’m guessing a rye bread should be more about the rye than anything else, but the reason I liked Rose Levy Berenbaum’s recipe for the Jewish New York Deli Rye Bread was that the flavour of rye was subtle and of course, that it baked well for me! This recipe makes a nice largish loaf of bread that can be used to make sandwiches or toast.

The Bread Bible also lists ingredients by weight so if that’s the way you bake do check the original recipe. I find it easier to measure by volume and this works for me in most cases, as in my experience most traditional recipes work by proportion and there are always adjsutments made where one goes by feel of the dough.

New York Style Deli Rye Bread


For the Sponge:

3/4 cup bread flour

3/4 cup rye flour

1/2 tsp instant yeast

1 1/2 tbsp honey

1 1/4 cups water, at room temperature

Remaining Ingredients for the Dough:

2 1/4 cups bread flour (a little more or less if required)

3/4 tsp instant yeast

1 1/2 to 2 tbsp caraway seeds

1 1/2 tsp salt

1 tbsp oil


First make the sponge. Combine all the ingredients for the sponge in a large bowl and whisk until a smooth and thick batter results. The idea is to incorporate air in the batter. Keep aside. If you’re using a mixer or a processor to knead your dough, you can do this in the bowl of the machine you’ll have one bowl less to wash up.

In another bowl, lightly whisk together the remaining dry ingredients except the oil and the gently sprinkle all of it over the sponge such that the sponge is completely covered by the flour mixture. Cover the bowl with cling wrap and leave this to ferment at room temperature for between one and four hours (I let it sit for 3 hours). You will find that the sponge would have bubbled up through the flour mixture in places.

When ready to knead the dough, add the oil and knead until the dough is very smooth and elastic. If the dough seems quite sticky stop the machine in between and let the dough rest for about 15 minutes. Then start kneading again, adding a little flour (not too much) if required. When the dough is of the correct consistency, if pressed with a fingertip, the dough should be springy and “jump” back. If it feels sticky, turn it out onto your counter and knead in a little extra flour.

Put the dough in a large oiled bowl, turning it well to coat with oil. Cover it and let it rise until double in volume. This should take about 1 1/2 to 2 hours. When done, turn the dough out onto a lightly floured counter and press it down gently.  Fold it and shape it into square-ish  shaped ball (this is an easier shape) and put it back into the bowl after re-oiling, this time for about 45 minutes. (I ended up doing this rise in the fridge for almost 3 hours because I had to step out unexpectedly!)

When this is done, turn out the dough onto a lightly floured counter and gently deflate the dough. Then shape it into a round or oblong ball and place it on a sheet lined with parchment or dusted with cornmeal or semolina. Loosely cover and let it rise until almost double in volume. This should take about an hour or so. When you gently press the dough with a fingertip, the depression should fill out slowly. If it springs back quickly, let it rise for a little longer and check again.

If you have a bread stone place it to preheat in the oven, otherwise use a baking sheet. Preheat your oven to 230C (450F).

Using a sharp knife, blade or lame make three or four 1/4” or 1/2” deep slashes
Slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the dough on the baking sheet/ stone in the oven.

Bake for 15 minutes and then turn the heat down to 200C (400F) for another 30 minutes or so, until the bread is done, golden brown and sounds hollow when tapped on the bottom. Let the bread cool down completely before slicing.

This recipe makes 1 large round loaf New York Style Deli Rye Bread .
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June 30, 2015

The Café Spice Cookbook : A Review, A Worldwide Giveaway And A Recipe For Lentil & Sprout Relish (Dal Aur Phooti Mung Ka Salad)

eople who know me well know I like to read, and a cosy comfortable corner, a good book, a steaming hot cup of tea (even better if it’s masala chai) is one of my ideas of heaven. Thrown in some rains outside and some crisp, savoury eats and I couldn’t really ask for more. By extension, I also really like good cookbooks. So I naturally said yes to a request from Tuttle Publishers asking if I would be interested in reviewing a couple of their latest cookbooks.

They sent me a copy of one of Indian born American chef Hari Nayak’s “Café Spice Cookbook” which is a collection of 84 quick and easy Indian recipes for everyday meals. The book, written for an American audience, aims at introducing them to easily cooked and light, fresh and healthy Indian food using ingredients that are easily available at the supermarket.

The Café Spice Cookbook gets its name from Hari Nayak’s collaboration with Cafe Spice, the quick-serve restaurant chain and line of "Meals to Go" for which he is Culinary Director. This cookbook is a compilation of recipes from different parts of India and while they have a distinct Indian identity, quite a few of them have been adapted to suit the American palate. While this is not an exclusively vegetarian cookbook, many of the recipes in it are suitable for vegetarians, vegans and those who follow a gluten-free diet.

The recipes are quite simple to cook with ingredients that are easy enough to procure, with concise and easy to follow directions and don’t take a lot of time either. Most of the recipes can be cooked in an hour or less. All the recipes are accompanied with good photographs and the recipe for Potato & Pea Samosas comes with pictorial instructions on how to shape a samosa.  

The book starts off with the Café Spice story, and then moves on to some techniques, kitchen tools and tips to making Indian cooking easier. There’s a detailed chapter that’s an introduction to ingredients used in Indian cooking followed by recipes for basic spice mixes used in the recipes in the book.

The recipes are grouped under Chutneys & Accompaniments, Starters & Salads, Soups & Dals, Vegetables & Cheese, Fish & Seafood, Poultyr & Meat, Breads Rice & Grains, and Desserts & Drinks. The book has a recipe index as expected and also a list of sources in the U.S (online as well) for ingredients.

Some of the vegetarian recipes in the book include Green Pea Relish, Veggie Sloppy Joe (a take on Pav Bhaji), Cauliflower and Curry Soup, South Indian Lentils and Vegetables, Fresh Pineapple Curry, Chickpea Curry with Sweet Potato, Okra Masala, Paneer with Creamed Spinach (Paalak Paneer), Brown Basmati Rice, Tomato and Curry Leaf Quinoa, Naan Bread, Milk Dumplings in Saffron Syrup (Gulaab Jamun), and Steamed Yogurt Pudding.

If you like Indian cooking and would like to explore it better, especially everyday Indian home style cooking which is light and healthy, unlike the very highly spiced and rich food which is usually served in most Indian restaurants then this cookbook is worth adding to your cookbook shelf.

About the Author:

Hari Nayak is one of a new generation of American chefs whose inspiration comes from his Indian heritage. His food today is rooted in his heritage but influenced by other cultures and cuisines that he has experienced in traveling the globe.
Since graduating from the Culinary Institute of America, Hari has worked in the food industry for more than 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. His other cookbooks include Modern Indian Cooking and My Indian Kitchen.

The photography in Hari Nayak’s book has been done by Jack Turkel, a professional photographer with more than thirty-five years’ experience.


Being Indian, there were a lot of recipes in the book that were very familiar to me, and even though some of them were not exactly the same as how I do cook them, I decided to try my hand at something that I hadn’t made before.

Now a salad might not be a great choice to pick while reviewing a cookbook for some, but I liked the sound of this one. It also helped that I was planning to make a salad the day I chose the recipe from the book and I also had all the ingredients on hand so the Lentil & Sprout Relish (Dal Aur Phooti Mung Ka Salad) it was.

This recipe is classified as a relish in the book and can be found under the chapter on Chutneys & Relishes but the Indian name spells it out as a salad. To my mind, a relish is something that is cooked whereas this dish is raw but with the addition of tempering. 
But as Shakespeare wrote, “"What's in a name? That which we call a rose by any other name would smell as sweet." So relish or salad, this is a dish that’s good, healthy, light and filling.

Hari Nayak says in the introduction that accompanies this recipe in his book, “This recipe uses green gram (mung beans) which is always the best option. This is a favourite among weight watchers. You can add a few more ingredients to convert it into a wholesome salad by adding dried fruits, walnuts, apples, carrots or even spinach leaves”. 

I took his advice and added some apple and almonds to my salad and a little bit of honey too. On the spur of the moment I decided to add the almonds (they were sitting in my freezer when I opened it) just before serving, and since this was a little after I had photographed the salad the almonds are missing from the photograph!

Please scroll down below the recipe for the giveaway.
Lentil & Sprout Relish (Dal Aur Phooti Mung Ka Salad)

(Reproduced from the Café Spice Cookbook, with permission)


1/2 cup sprouted green gram (moong dal)

1/2 cup split yellow peas (chana dal) soaked overnight and boiled till tender

2 cucumbers (about 250gm), peeled, seeded and chopped

1/4 cup fresh coriander leaves, chopped

1 fresh green chilli, seeded and finely chopped

Juice of 1 lemon

1/2 tsp salt

1 tsp oil

1/4 tsp black mustard seeds

1 tbsp plain yogurt


Mix together the sprouted green gram, split yellow peas, cucumber, fresh coriander leaves, lemon juice and salt in a large mixing bowl. Set aside.

Heat oil in a small skillet over medium heat and add the mustard seeds. When they splutter, take the pan off the heat and stir in the yogurt. Add the mixture to the salad and toss well. 

Serve immediately. This serves 4.

And the Worldwide Giveaway!

Tuttle Publishers have also very generously offered to giveaway TWO copies of Hari Nayak’s Café Spice Cookbook
They have also been kind enough to ship the books WORLDWIDE, which means anyone all over the world is welcome (non-bloggers too) to enter this giveaway.

If you would like to take a chance at winning one of the two copies of The Café Spice Cookbook, then here’s what you have to do. Please leave a comment at this post telling me the name of one of your favourite vegetarian everyday dishes that you cook at home, and why you like it so much.
Please also leave an e-mail id or some way I can write to you if you win.

This giveaway is open till the midnight of the 15th July, 2015, after which I will pick TWO random comments whose owners will be the lucky winners of this giveaway.

As always, it would also be greatly appreciated if you follow me on my blog and photography pages on Facebook, Twitter, Instagram and Pinterest though this is not mandatory for the giveaway.

My Diverse Kitchen is a participant in the Amazon Associates affiliate advertising program designed to allow sites to earn a small commission through advertising and linking to amazon.com. Please see this blog’s disclosure policy for details. I will only link to products that I can personally attest to and that I have had experience using.
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June 24, 2015

We Knead To Bake #28 : Maritozzi Con La Panna (Roman Cream Buns)

arly this month, Nivedita who is a good friend and one of the members of the “We Knead To Bake” came across a recipe for Maritozzi or Roman Cream Buns at Food 52 and suggested that we might bake them sometime. Having not quite worked on a bread for us to bake this month I thought we could do it right away, and that is how we settled on baking Maritozzi for this month. 
Then Finla another WKTB-er who is also a very good friend of mine, found that recipe wasn’t consistent with its weight measurements and equivalent volume measurements. Since we have bakers who mostly work with volume based measurements (including me) I sat down, looked at quite a few recipes on the net and came up with a workable recipe.

I had never heard of Maritozzi till this month. When I went looking for more information on them, I discovered that Maritozzi (singular Maritozzo) are orange flavoured soft sweet buns, which are split and filled with smooth whipped cream. Apparently, these buns are popular during the breakfast hours in coffee bars in and around Rome and in the afternoon with a coffee or liqueur. However, you will find them being sold and eaten throughout the day.

A pastry typical of the Lazio region of Italy, the pine nut and raisin dotted Maritozzi are supposedly a Lenten bread from the Middle Ages. It seems this was the only sweet thing they allowed themselves during the period of religious fasting. Some regions of Italy still make these buns during Lent as slightly larger loaves without the cream and these are called Maritozzi Quaresimali (Roman Lent Buns).

The story goes that Maritozzi got their name from the Italian word for marriage which is “marito”. One version says that according to local custom, Maritozzi were prepared by young women in Lazio who would bring them to the village piazza with hopes of attracting the attention of future husbands. Another version contends that it was the men of Lazio who gifted these pastries to their fiancées, baked in the shape of a heart, as a proof of love.

The Maritozzi dough is essentially slightly enriched brioche dough, and traditionally is flavoured with pine nuts, raisins and candied orange peel. Once they’re baked, the buns are brushed with a sweet water and sugar syrup or else dusted with powdered sugar. After they have cooled, the Maritozzi are cut in half (almost through but not all the way) and filled with loads of smooth sweetened whipped cream. This video demonstrates quite well how Maritozzi are made.

If you prefer you can leave out the sweet glaze and just lightly dust the Maritozzi with powdered sugar, which is what I did. Then serve them with or without cream, as you prefer. You might find Maritozzi with very prettily piped cream but the real thing is a rustic treat  and not really meant to be pretty (see this video to see what I mean), so just go ahead and use a small spatula to fill in the cream.

Maritozzi Con La Panna (Roman Cream Buns)

(Adapted from various sources)


For the buns:

1 1/2 tsp instant yeast

1/2 cup warm milk

1 3/4 cups flour, plus more for dusting

1 egg

1/4 cup sugar

50 gm butter, soft at room temperature

Pinch of salt

1/8 cup raisins, soaked in 2 to 3 tbsp warm unsweetened orange juice warm water for 10 minutes

1tbsp pine nuts, lightly toasted

Zest of 1 orange or 1 tbsp candied orange peel, finely chopped

1/2 tsp vanilla extract

For the glaze:

3 tbsp sugar

3 tbsp water


Powdered or icing sugar for dusting

For the filling:

500ml fresh cream, whipped to stiff peaks with a few teaspoons of icing sugar (you will need about 2 to 3 tablespoons of cream per bun), optional


You can do this by hand or in a machine. Put the yeast, the warm milk, a teaspoon of the sugar and half a cup of the flour in a largish bowl and mix with a spoon to create a smooth paste. This is the starter or sponge. Loosely cover the bowl and set it aside for 20 to 30 minutes. After this time the starter/ sponge would have risen a bit and contain a lot of bubbles.

Put this starter/ sponge, 1 cup of flour, the egg, the remaining sugar, butter, and salt in the bowl of your processor and knead a little. Then add the raisins (with the liquid), the pine nuts, the orange zest and the vanilla and knead until you have a dough that is soft and smooth but not sticky. Add as much of the remaining 1/4 cup flour (or more liquid) as you need to reach this consistency of dough. If necessary stop kneading by machine once the dough has come together reasonably well, and then knead by hand till soft and elastic.
Dust a little flour in a bowl, and place the ball of dough in it. Loosely cover and let it rise till double in volume (about 1 ½ to 2 hours).

Lightly knead the dough to remove air pockets and divide the dough into 6 or 8 equal portions, according to your preference. Roll each into a smooth ball and then flatten it out into a circle with your fingers. Roll up the circle, jelly/ Swiss roll style and seal the seam. Shape into an oval ad pace on a lined baking sheet leaving enough space between the rolls for them to expand when they rise.  

Loosely cover and let them rise for about 30 minute. Bake them 180C (350F) for 15 to 20 minutes or till they’re puffed up and a golden brown colour on the top and the bottom. Don’t over bake or the bottoms will darken/ burn and the buns will lose their softness.  
If you’re going to brush the buns with the sugar syrup, make it while they’re baking, Boil the sugar and water together in a small pan, until the sugar dissolves. Brush this syrup on the tops of the hot buns once you’ve taken them out of the oven.

Let the buns cool completely. Then slit them, using a sharp knife, making sure you don’t cut all the way through and keep one side intact. Open them up slightly (don’t let the two parts of the bun separate) and fill with whipped cream, making the edge smooth the flat side of a palette knife or spoon. Moisten your fingers with a little water and hold each Maritozzo carefully at its base, to avoid the sugar glaze sticking to your fingers and pulling pieces of the brioche away.

Serve with coffee. This recipe makes 6 or 8 buns.
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June 21, 2015

Cucumber, Papaya & Lychee (Litchee) Salad With Pomegranate

n many parts of the world, people look forward to summer because it’s the warmest time of the year. It’s that time of the year that is about school vacations and sitting out in the sun, having picnics on the beach, and the best time for ice-creams, slushes and long cool drinks.

Our summers are a little different. They’re just too hot to be fun so we tend to look for excuses to stay indoors. I live close to beach but you will not ever find me venturing out in that direction except later in the day when the temperatures become a bit more bearable. It is however the time for the best mangos ever and other fruit like watermelons, pineapples, papayas and lychees (we prefer to call them litchees in India) to mention a few.

The lychee/ litchee season is short but we get the most beautiful reddish pink, sweetest and delicately aromatic fruit during the summer. If the only lychees you’ve eaten have come out of a can, then you haven’t ever come close to the flavour of the fresh fruit. Canned lychees seem to lose the rose-like fragrance of the fresh fruit. I find that even the taste of the canned fruit is disappointing so I try to make the most of the fresh fruit.

It so happens that I’m the only one at home who likes Lychees though my husband doesn’t mind it so long as he doesn’t have to eat the fruit as it is. Our daughter will not go beyond remarking from far how attractive it always looks!

Of course, a hot summer means that one is thirstier than hungry and the kitchen is also the last place one wants to spend time in. So lighter meals are the way to go and I find that a chilled salad that combines fruit and vegetables with a very light vinaigrette or just a dash of lime juice, salt and pepper is often more than enough.

The inspiration for this salad comes from a Roger Mooking recipe (Roger Mooking is a Canandian chef and perhaps better known in India for his Everyday Exotic food series on television). His recipe pairs cucumbers with lychees but I found that adding firm ripe papaya and pomegranate makes a rather dull salad a little more exciting both in terms of taste and colour.
Cucumber, Papaya & Lychee Salad With Pomegranate


2 medium cucumbers

1 cup lychees, peeled, pitted and halved

1 1/2 cup papaya chunks

3/4 cup pomegranate arils

2 tbsp fresh finely chopped coriander leaves

2 tsp  lime juice

1 tbsp honey

Red chilli flakes, to taste

Salt to taste


Peel the cucumbers and cut them in half length-wise, and then each half into half again. Deseed and dice them into ¼ inch thick pieces. If you’re using a a seedless or almost seedless variety don’t bother. Also if you prefer to keep the peel on your cucumber, that’s fine too.

Put them in a bowl, along with the lychees/ litchees, papaya chunks and pomegranate arils. Keep chilled until ready to serve.

Just before serving, add the lime juice, honey, half the chopped coriander leaves, coriander, red chilli flakes and the salt. Toss the salad gently till well coated with the dressing and seasoning.

Garnish with the remaining chopped coriander and serve. This recipe serves 2 to 3.
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June 18, 2015

Muesli Bread Rolls

uesli or Bircher Muesli to be more precise was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. Today’s packaged version is intended for longer shelf life and so is mostly made with raw rolled oats (sometimes other whole grains also) and other ingredients including nuts, seeds and dried fruits. The original Bircher Muesli was made with dry rolled oats soaked overnight with water and lemon juice, and then eaten with fresh grated apple, a little condensed milk and nuts.

If you’re like me and didn’t grow up with Muesli and Granola you would be forgiven in thinking they’re more or less the same. Granola is a North American invention and is a little different though it usually contains oats along with nuts, seeds and dried fruit. It can also be made from barley, rye or any other suitable grain but the main difference is that it is tossed with a little fat (usually oil or butter), sweetened with honey or maple syrup and baked until the ingredients form crunchy clusters.

I love Muesli and I think almost everyone who reads this blog knows I love bread, so I thought it was a wonderful idea when Karen of Baking Soda announced that the Bread Baking  Babes bread for this month was Muesli Bread Rolls! The chosen recipe is from the book Bread by Dean Brettschneider. Bread is always a good thing in my world, and it’s even better if I can make it a little “healthier”.

These Muesli Bread Rolls are full of flavour even though a bit dense in texture. You could eat these for breakfast and they’re particularly good toasted. Otherwise try them with a thin wedge of some good cheese for a really good accompaniment to your morning coffee. Even better, use these rolls to make a filling sandwich for lunch!

For once, I was happy that I didn’t have to make a load of substitutions for ingredients (I did use date syrup instead of molasses but that was all) because I actually had all the Muesli additions in stock. 
The recipe mentions using dried apricot and chocolate chips but I would suggest suing one or the other for best flavour. I made this bread a couple of times using either one or the other and I would personally opt for the apricots over the chocolate in this bread even though I love chocolate. I just feel the fruit does so much better taste-wise, in this bread.

Oh, and you don’t have to shape these rolls square though I thought they looked interesting this way , not to mention it is so much easier to just cut them and put them on the baking sheet. You can shape them into round rolls or even a single loaf instead of rolls and it works just as well. I made my first attempt at these rolls by shaping the dough into a loaf but I don’t have any photographs of that.
Muesli bread Rolls


2 3/4 cups strong bread flour

1/3 cup wholemeal or whole wheat flour

1/2 cup jumbo rolled oats

2 3/4 tsp instant dry yeast

2 tsp salt

1 1/2 tbsp date syrup (or molasses)

1 tbsp honey

4 tsp olive oil

1 1/2 cups water

For the “Muesli” :

1/3 cup walnut pieces (chopped small)

3 tbsp flaxseeds

2 1/4 tbsp sesame seeds

1/4 to 1/3 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup dried apricots, cut into pieces

1/2 cup small chocolate chips/drops (optional)

1 generous cup jumbo rolled oats to decorate


Place flours, oats, yeast, salt and wet ingredients in a large mixing bowl.  Using a wooden spoon, combine everything into a dough.  Tip dough out onto a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic (not wet). Or else do the whole thing in your kitchen machine like I did. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that’s not too firm.

Add walnuts, seeds, dried fruit and chocolate (if using). Knead everything into the dough till l well incorporated into it. Place dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for approximately  1 1/2, until dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for a another 30 minutes.

Tip dough upside down onto a lightly floured work surface.  Sprinkle flour over top of dough (which was on the bottom of the bowl).  Very carefully turn dough over and gently flatten the dough to 2cm (3/4 in) thickness.  Using a dough scraper cut dough into 7cm (2 3/4") squares.  Brush the tops with water and sprinkle entire surface of each roll with rolled oats, pressing down gently so they stick to the dough.

Place rolls on a lightly greased or parchment lined baking sheet leaving enough gap between them(they will spread and rise).  Cover loosely  with plastic wrap and let them prove for 30-45 minutes, depending on room temperature.

Bake them at 230C (450F) for 20-25 minutes until they’re done. Let them cool on a rack. This recipe makes about 15 Muesli Bread Rolls.

 The Bread Baking Babes:

Though the Bread Baking Babes (BBB) are a closed group and from this month on we're joined by two new Babes - Karen & Judy.
You may not be a member of the core group but you're most welcome to bake with us as a Bread Baking Buddy and here’s how it works.
The Kitchen of the Month this month is Karen's and the recipe for this month’s bread is on her blog. Bake the Granary Bread according to that recipe and post it on your blog before the 28th of this month. Make sure you mention the Bread Baking Babes and link to her BBB post in your own post.

Then e-mail Karen with your name and the link to the post, or leave a comment on her blog post with this information. She will then do a Buddy round-up for this month on her blog and also send you a BBB badge for this bread that you can then add to your post on your blog
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