Category

Bread

100% Wholewheat Pizza

“I want to live in a world where the need for pizza belittles that of war.”
Jason Barnett

100% Wholewheat Pizza … nothing else. Simple, clean, quick, delicious and versatile. As I mentioned recently, I have a few good to go recipes that I hold in my head. Most involve eye balling, throwing into the KitchenAid stand mixer rather rapidly, mixing in all at once, and then leaving the yeast to rise to the occasion. Life gets tiring at times with so much going on. For times like those, simple is best. If it can go wholegrain, even better.

Genoa Fougasse with SprigThere’s nothing to this recipe. In line with my recent experiments, I use cultured buttermilk {available as plain chaach in the local market} to knead the dough as a substitute to water. Chemistry falls flat with me, schooling largely forgotten, but possibly yeast with the added culture does work in there to allow for a quick rise. You could add a spice blend, minced garlic or herbs to the dough as well. Genoa Fougasse with SprigI added a dash of Genoa to perk up the grilled vegetables for the topping, the topping inspired from Epicurious. I’m giving away a set of spice blends away here, so you can try and enter if you like. The spice blend paired well with the vegetables and herbs. Worked a charm. Bland vegetables like eggplant and mushrooms take really well to added flavours. Just herbs, garlic and lime also work really well. Mint Basil Fresh 1000 2

100% Wholewheat Pizza
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Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
100% Wholewheat Pizza
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
100% Wholewheat Pizza
Topping
Servings: people
Instructions
100% Wholewheat Pizza
  1. Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
  2. Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
  3. Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}
Topping
  1. Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
  2. Grill in hot oven for 10 minutes then leave to cool.
  3. Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.
  4. Preheat the oven to 180C.
  5. Divide the dough into 2 or 4 as desired.
  6. Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
  7. Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.
  8. Assemble
  9. Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.
  10. Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
  11. Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
  12. Garnish with chili flakes, fresh herbs. Serve immediately.
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Genoa Fougasse“Variety’s the very spice of life, that gives it all it’s flavour.”
William Cowper

Genoa Fougasse turned out to be the best bread I’ve baked in a while. Sometimes you just need ‘bread luxury’, and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home. French Fougasse has always been on top of my list of fave breads. The Genoa Fougasse just knocked it off!Masala Dabba, spices

The Masala Dabba #2Spices have always fascinated me since I entered the kitchen. My love affair with them getting more intense when I joined Dolphia and Simi on the spice journey with The Masala Dabba. The colours, the flavours, the versatility never cease to amaze. I am rather light handed with spices in the kitchen, using them only to enhance flavours rather than overpower the dish. The fougasse I planned to make was just a cheese and walnut bread.Genoa Fougasse with SprigIt’s a dough I’ve been working with, an experiment which goes on substituting grains on the go. I wanted a light bread, so I decided to stay half whole wheat and half plain flour. Also instead of water, I like kneading my dough with cultured buttermilk. Kills two birds with one stone, no make it four! Adds some calcium, makes the dough buttery light, reacts faster with the yeast, and of course lends beautiful flavour too! I recently did pitas with a similar dough, playing around with the quantities a little. Seems to work its charm each time!Genoa Fougasse with SprigThe  charm however turned to absolute joy with this gourmet spice blend from Sprig. The spice blends arrived as the dough was proofing. On a whim I decided to add some to the bread. The fresh flavours please you as you undo the foil, the aromas very enticing. The packaging is quite eye catching, the quality excellent. If you look closely, you can pick out the ingredients as listed on the box.Genoa Fougasse with Sprig It’s quite a generous portion in the box, will see me for a while. It added colour, flavour and real happiness to the fougasse which was quite aptly renamed Sprig’s Genoa Fougasse. I can see a Syracuse Fougasse, maybe a Tangier Fougasse in the future perhaps. That’s the really nice thing about spice blends. They are so versatile to use – as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! Or like me, with my imagination on about everything. You can see just what happened!!Genoa Fougasse. Also Malacca Spiced Yogurt, Tangier Hummus & Syracuse FoxnutsI made a Genoa Dipping Oil to serve alongside the bread. Just when you think the bead can’t get any better, one dip into the oil and you reach another exciting new level. Ideas popped into my head. You can do Malacca Naans or Tangier Pita Breads! Imagine a themed meal with the spice blend running through the meal? Really had me happy. Tangier Pitas with Tangier marinated grilled chicken, a hearty salad within paired with a mild Tangier laced salad dressing. Just the idea makes me happy!Falafel with Sprig Gourmet Spice BlendAs I see spices, new ideas constantly develop in my head. How about a spice blend spiked yogurt, like a raita. I gently tried sprinkling some Malacca and melon seeds over home made yogurt. I can’t even begin to tell you how addictive that was. It was actually bowl scraping good. Next time it’s going to be either grated radish, a spice blend, chopped walnuts, maybe a dash of garlic and fresh mint or coriander as a side. The possibilities bring a smile to my face, somewhat like these fox nuts {or makhanas below}.

Spiced Yogurt and FoxnutsAs the days pass by, there is always something interesting happening in the kitchen. These days falafal seems to rule, hummus much in demand. While attempting to make hummus the other day, I added the Tangier Spice Blend on a whim since it seemed to tie in with the region. What an amazing result. It lifted the hummus to a new delicious level. The daughter dug in asking where it was from. ‘You made it? Really? This is much better than store bought hummus‘.Tangier Hummus with SprigSo chuffed, I added some into the falafal mix as well. This turned out to be fun! Pitas, falafal, garlicky dip, salad all happening in tandem!Falafel & Tangier Hummus with SprigThis gourmet spice blend from Sprig is available at Nature’s Basket, Foodhall and many stores across India. Locate a store here, else shop at the online store.

Gourmet Spice Blends from SprigSprig has offered to giveaway a set of the Gourmet Spice Blend to a reader of Passionate About Baking.

To enter all you need to so is like Sprig on FB and tell me what dish you would make with any {or all of the spice blends} should you win. I’ll pick a winner on the 25th of July. You must be a resident of India to enter.

Genoa Fougasse
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Genoa Fougasse
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Ingredients
Servings: people
Instructions
  1. Bread dough
  2. Place all ingredients in bowl of stand mixer. Mix gently first at speed 2 for a couple of minutes, then at speed 4 for 4-5 minutes until smooth and elastic.
  3. Add a spoon or two of buttermilk if the dough is a bit hard, or a spoon or two of flour if it is still sticky.
  4. Cover the bowl with clingwrap and leave in a warm place for an hour until doubled. {Alternatively, leave in the fridge overnight for a slow rise}
  5. Preheat oven to 225C. Line a baking sheet with parchment paper.
  6. Knock back dough, and flatten to a rough rectangle of 8" X 4" on a floured surface. Drizzle a little olive oil, then sprinkle over with Sprig Genoa Spice Blend. Top with grated cheese and walnuts. Fold into thirds, flatten again, and fold into thirds again.
  7. Place on prepared cookies tray, and shape into large oval, about an inch high. Cut slits through the dough to resemble leaf like cuts. Drizzle over with extra virgin olive oil. Sprinkle over with more spice blend, rosemary sprigs and Himalayan rock salt. Leave to rise while you preheat the oven to 20 minutes.
  8. Bake for 20 minutes in a hot oven, middle shelf, both upper and lower elements, until puffy and golden brown. Serve with a spice blend infused extra virgin olive oil for dipping.
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Wholewheat Garlic Oat Soda Bread 1
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fisher

Wholewheat Garlic Oat Soda Bread. Bread I baked after ages. Each word of the title appeals to me, yes, even the soda bit! I’ve read about this quick baking bread with no proofing/time for the dough to double for years. For some insane reason, I never baked one. The baker in me was always mesmerised by the challenge of yeast breads, also the joy of seeing the dough rise seemed exciting. Well as they say, been there, done that several times over, the yeast monster well tamed. That was 5 years ago, when the net wasn’t exploding with information and social media was still maturing! Soon one realises that yeast just needs to be alive. It works wonders if you give it enough time in a cuddly warm draft free place! It is quite piffling; there is truly no monster there.

Wholewheat Garlic Oat Soda Bread Now baking bread is fun, therapeutic and stress free. Grab some good yeast and you are in safe hands. This is why when I saw the image of the soda oat bread that shared by Laura of My Little Honk Kong Kitchen on Instagram, it was love at first sight. Her loaf adapted from BBC Good Food looked rustic, moorish, earthy and so me! Also baking bread with soda was new for me. I had to have a go ASAP!

Instagram Passionate About BakingOooh, did I tell you that Instagram is my most fave to be at? It used to be Pinterest earlier, but I am currently addicted to insta!

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. Ireland, Scotland, Serbia, Australia are some countries that have their own version of this quick baking bread.

Wholewheat Garlic Oat Soda Bread It’s strange that a bread can come together so easily and yield such a moorish loaf on the other side. The Wholewheat Garlic Oat Soda Bread almost sang to me as it stepped out of the oven. Such a pretty bread. Pretty, pretty, pretty. Turned out to be darned tasty too. I had to play around with the ingredients a bit since I was out of plain flour, well almost. With only a few tablespoons in the bag, I used pretty much of whatever else I had on hand. Of course I grated some garlic into the dough. For me, savoury bread should must have garlic. Must!

Wholewheat Garlic Oat Soda Bread A splash of extra virgin olive oil in the dough too added to the overall texture and flavour of this near wholegrain bread. Fresh rosemary, pink Himalayan salt, maybe even pink pepper all add nice touches to bread.  Slice it warm, drizzle with more EVOO, scatter some smoked mature cheese, some toasted walnuts, maybe capers, rocket too. Sit back and enjoy!!

Recipe: Wholewheat Garlic Oat Soda Bread
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Summary: Wholewheat Garlic Oat Soda Bread is possibly the quickest bread you can bake. From almost a no knead shaggy dough that is quick to throw together, it’s our current favourite bread. Try this near wholegrain version to see how good quick bread can be. Recipe adapted from My Little Hong Kong Kitchen. Makes one 6″ round loaf.

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

  • Dough
  • 200g wholewheat flour
  • 50g plain flour
  • 50g oatmeal
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 15g extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 tsp dried rosemary
  • 250ml cultured buttermilk {approximately}
  • Topping
  • Fresh rosemary sprigs, Himalayan pink salt, garlic slivers, drizzle of extra virgin olive oil {with more to serve}

Method:

  1. Preheat the oven to 200C. Lightly grease a heavy baking sheet, or line with parchment.
  2. Place both flours, oats, soda and salt in bowl of stand mixer {or in a large bowl} and stir to mix. Add the garlic, rosemary and extra virgin olive oil and stir again.
  3. Gradually add the buttermilk to make a soft dough. {You might not need it all, or you might need a spoon or so more}. Just knead the dough until it comes together; don’t overwork it or the bread will get tough.
  4. Shape into a round loaf, approximately 6″ in diameter, cut the top 2-3 times with a very sharp knife.
  5. Drizzle over with extra virgin olive oil, sprinkle fresh rosemary, garlic and Himalayan pink salt.
  6. Bake for approximately 30-35 minutes until the bottom makes a hollow sound when knocked. If it doesn’t, turn over and bake for a further 10 minutes.
  7. Take out of oven, cool on a rack for 15-20 minutes. Slice and serve with loads of sweet butter or flavoured olive oil, mature cheese, walnuts etc.

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Also find me on The Rabid Baker, The Times of India

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