Monday, March 1, 2010
The end of the month means another set of ABin5/ Hbin5 breads to be baked, if one chooses to do so. Going by our schedule we were to make some 100% Whole Wheat Bread With Olive Oil dough. Then we could bake one, all or any of the following:
A loaf of 100% Whole Wheat Bread w/Olive Oil
A loaf of Aloo Paratha and
A loaf of Southwestern Focaccia w Roasted Corn and Goat Cheese
I don’t have the HBin5 book and usually bake an equivalent sort of bread from my copy of Abin5. This time I happened to find the recipe for the 100% Whole Wheat Bread with Olive Oil at Kalyn’s blog.
So I thought I would bake bread, for once, from the HBin5 like most others in the group. I baked the 100% Whole Wheat Bread with Olive Oil and I must say it turned out quite good with a soft and somewhat spongy texture. It didn’t rise very much but spread itself out quite a bit and I was left with a bread that seemed to have been caught in between deciding whether to be a loaf or a flatbread!
I have a feeling this bread is best suited to make flatbreads or where the breads don’t need to rise much vertically.
Most whole wheat or “healthy” breads are not really very popular with my family though my husband will sometimes take pity on me and my “healthy” bread baking efforts, and to humour me will eat a little of it and tell me “it’s ok”.
Otherwise we are a bread loving family but unfortunately for this bread, no one here liked it very much. Even I, who normally like whole wheat breads, didn’t particularly find it very tasty.
When I am trying out something for the first time, I usually bake/ cook it in small portions to minimize wastage. Since there were no takers for this bread, I decided not to go further with this recipe. Instead, I decided to try and keep to the whole wheat theme of the Hbin5 group, and baked the Light Whole Wheat Bread (page 74-75) from my Abin5.
I have baked this bread many times before and have consistently got good bread which is not as dense as whole wheat bread yet has some of the goodness of whole wheat in it. I have previously posted a bread shaped like a bunch of grapes with this dough, which I had then adapted to include more whole wheat flour.
I would have made the Aloo Paratha loaf but for one thing. In India we make aloo parathas (flatbreads stuffed with spicy potato filling) with fresh whole wheat dough and not with sourdough style dough. I had this feeling that my family, being used to the traditional flatbreads, might not appreciate another “healthy” sourdough aloo paratha loaf.
So I used the light whole wheat dough to make small buns stuffed with Indian style spicy potato-carrot-peas filling.
I also made some Fougasse, which is a French flatbread typically slashed and sometimes shaped to resemble a leaf or a tree. You can also add onions or herbs to this bread for a variation.
I have continued to use my adapted version of the recipe from ABin5 as my version uses more whole wheat flour which I prefer.
To make the stuffed buns, I used the filling I usually make for my aloo parathas and just added some carrots (2 medium sized carrots should be okay) and about 1/3 cup peas while cooking the potatoes. I cooked the carrots and peas with the potatoes and mashed the carrots slightly. Otherwise I just made my filling as I did for the aloo parathas.
To make the stuffed buns, I first divided the filling into slightly largish lemon sized balls. I then pulled off pieces a wee bit larger than this from the dough. Taking each small piece of dough, I worked it into a small ball and flattened it slightly, a bit thinner at the edges.
I placed a ball of the filling in the centre of the dough circle, brought up the sides and pinched it together at the top to enclose the filling completely. I made 5 other stuffed buns similarly and placed them on a baking sheet dusted with cornmeal.
I baked the buns at 230C for about 25 minutes till they were done.
They’re pretty good as a very filling snack with tea/ coffee, or even for lunch with a salad and fruit on the side.
The other members of the HBin5 baking group have had much greater success at this bread than I have, so this bread might just be the one for you.
My Fougasse and the Stuffed Buns are also being YeastSpotted!