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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.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Indulgent Hot Chocolate Mix “Blustery cold days should be spend propped up in bed with a mug of hot chocolate and a pile of comic books.”
Bill Watterson

Hot Chocolate Mix. This mix took a long time coming. I’ve been thinking of making it forever yet for some reason winter never really ‘arrived’, if you know what I mean. Until mid January this year, we’ve had an alarmingly mild winter. It saw the mustard fields flower before time, and other such signs that could spell disaster for winter crops and the months ahead. Then thankfully a cold spell arrived just in the nick of time. Shudder to think what might have been had we not seen these last few weeks of the below 7C temperatures.Hot Chocolate Mix And that prompted me into action. The kid that loves a good hot chocolate, yet labels on hot chocolate mixes alarm me. The fine print reads a lot of stuff which shouldn’t really be in a comfort drink, leave alone in the body. It also seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Hot Chocolate Mix Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor which is probably part of every kitchen today. My thermomix whirs into action for things like this. Till today, it’s been my best kitchen buy ever. Sturdy, dependable and fun to use. Of course this mix can be made in any dry grinder too. Hot Chocolate Mix If you want to do it by hand, do try and grate the chocolate as small as possible to allow quick dissolving. Else by the time you stir in the hot water, the drink might well become cold chocolate. Not a bad idea for cooler days when they come!!

Recipe: Indulgent Hot Chocolate Mix
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Summary: Indulgent delicious Hot Chocolate Mix. Ready in minutes, this is great comfort food to have on hand in winter. It  seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 150g dark chocolate, broken into pieces
  • 100g brown sugar
  • 50g cocoa powder
  • 200g milk powder
  • 1 vanilla bean, scraped

Method:

  1. Place chocolate and brown sugar in bowl of food processor and process until powdered.
  2. Add cocoa powder, milk powder and insides of scraped vanilla bean. Process again for a minute or so until well blended.
  3. Transfer to a clear airtight jar.
  4. Use approximately 4 heaped teaspoonfuls for a mug of hot chocolate. Place mix in mug and top with boiling hot water. Stir until smooth. Top with cream or marshmallows as desired.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

Savoury Braided Bread with garlic, rosemary and sundried tomatoes. In my little corner of the world, home baked bread doesn’t get tastier than this. It’s been a while since I baked bread. Getting onto the KitchenAid Culinary Council got me back to doing something I enjoy loads, baking bread. Just the ease of a dough hook of the KitchenAid stand mixer that works magic inside one big bowl, leaving you hands free to add things at will is a liberating feeling.

Step by step - Savoury Braided Bread ... with garlic, rosemary and sundried tomatoesI had a field day adding my favourite flavours to the bread. The base dough was deep deep garlic and olive oil of course, two of my most favourite flavours in the world. Then I added more flavours to the bread after the first rise, which happened in the bowl of the KA itself. It’s this very convenience that won me over. Threw in some cheese and sun dried bread, another quick knead with the dough hook to mix in the new additions, and voila! Silky smooth dough ready to braid.

Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes Of course you can just shape the loaf if you like, but for me the eternal charm lies in adding some drama to the bread. A twist to the visual effect. A loaf is pretty enough, but a braid is more fun and prettier. It’s also easier to tear apart and devour.

Recipe: Savoury Braided Bread
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Summary: Delicious part whole wheat Savoury Braided Bread where the mixer does all the hard work, literally all in the same bowl. It leaves you all the time in the world to gently braid the silky smooth dough to offer a show stopper loaf. With Christmas holiday colours of red, green and white, this vegetarian bread is bursting with flavour and goodness. Fresh bread will never be the same again! Makes 1 X 12″ loaf. Serves 4-6

Prep Time: 10 minutes
Total Time: 1 hour plus rising time
Ingredients:

  • Dough
  • 250g plain flour
  • 100g whole-wheat flour
  • 1/2 tbsp dried instant yeast
  • 4 cloves garlic, minced
  • 1 tbsp dried rosemary
  • 1 tsp salt
  • Pinch sugar
  • 200-250ml buttermilk
  • 40g extra virgin olive oil
  • 50g cheddar
  • Filling/Topping
  • Few sprigs of rosemary
  • 3 cloves garlic, sliced
  • 25g sundried tomatoes in olive oil, chopped {reserve a few bits of tomato for the topping if you like}
  • Himalayan sea salt for topping
  • Extra virgin olive oil for drizzling over

Method:

  1. Place flours, yeast, salt, sugar, minced garlic and dried herbs in bowl of Kitchen Aid. With the dough hook attachment on, run KA on speed 4 for 30 seconds to mix.
  2. Add 200ml buttermilk and olive oil and work dough hook until the mixture comes together and a sticky dough forms. Place the shield, and pour in more buttermilk if required.
  3. Continue to knead to dough for a further 5-6 minutes on speed 5 until you get smooth silky dough that pulls away from the sides of the bowl.
  4. Drizzle the ball with olive oil, turn over, cover the bowl with cling wrap and leave in a warm place for the dough to double. It should take a couple of hours.
  5. Preheat the oven to 250C.
  6. Once the dough has risen, grate the cheddar into the bowl and add the sundried tomatoes. With the dough hook, mix in the cheese and sundried tomatoes on speed 4 for 30 seconds to incorporate.
  7. Turn dough onto lightly floured work surface. Knead for 30 seconds to being together. Divide into 3 parts, and roll into 10-12″ long ropes.
  8. Braid the ropes into a neat little loaf, tucking the ends in to hold the braid. Spray a KA jelly roll pan with olive oil {or lightly brush} and gently transfer the braided dough onto the baking pan. Sprinkle over with Himalayan sea salt, sliced garlic, reserved sundried tomato and sprigs of rosemary.
  9. Bake at 250C for 10 minutes, then reduce to 200C and continue to bake for approximately 30-40 minutes until golden brown, and hollow when tapped underneath. Drizzle with extra virgin olive oil as soon as it comes out.
  10. Serve warm with extra virgin olive oil to dip into.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

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