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savoury

Savoury Granola - delicious,addictive,crisp & crunchy good!“Life is really simple but we insist on making it complicated.”
Confucius

Savoury Granola … I’m not really sure why it took me so long to get going. Granola is something I’ve been making forever, actually until the folk at home get a little tired of it, then I stop. It happens on and off. Although I might bake a load of sweet stuff, in reality my heart and taste buds are ‘savoury’. Wholewheat Garlic Oat Soda BreadGiven half a chance, savoury is what I like to bake, like this Wholewheat Oat Soda Bread. This was the best!!

Savoury Granola - delicious,addictive,crisp & crunchy good!Savoury Granola 3 1000As you can see, say S A V O U R Y and my eyes light up. It’s strange but coffee, maybe bitter chocolate are the only 2 sweet things that entice me toward a dessert. I’m quite the happy savoury camper otherwise, anything not too spice laden works for me. So when Saffola Masala Oats launched their two new variants, Italian and Chinese, as panel members of Fit Foodie, we flew down to Mumbai for a blind tasting of the new variant. Turned out to be a very pleasant surprise!Savoury Granola - delicious,addictive,crisp & crunchy good!It’s an exciting new change from the other popular Indian inspired flavours in the market, and interestingly, they’ve managed to pull off a change in texture too. I would encourage you to try a bowl, or rather dive into a bowl or two. At the blind tasting, all you could hear in a matter of minutes was ‘scrape, scrape, scrape’ as we got to the end of the delicious bowls! Once you’re hooked onto the same, I am certain your next step could be this exciting and fun savoury granola. Savoury Granola - delicious,addictive,crisp & crunchy good!Savoury Granola 3 1000Granola is always simple and fun to make at home. Savoury granola turned out to be a winner; even simpler, and even more fun. Gorgeous colour too! The oats are already spiced and in handy little pouches. Snip off the tops, turn into a bowl, toss with a spoon, stir in the wet mix. Pop into the oven! Quite the hardest thing is waiting for the granola to cool down to get to the crunchy nibble! Gave me enough time to play around with the camera ….Savoury GranolaLater, I made a quick bhel puri like mix too. YUMM! Quite an ideal, healthy and delicious snack.Savoury Granola - delicious,addictive,crisp & crunchy good!

Savoury Granola
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Savoury granola is delicious, addictive, crisp & crunchy good! Good for breakfast, as a snack, over salads etc. This quick healthy bake is also great as a part of a trail mix, or an Indian bhel puri fusion mix. Toss it up with chopped tomatoes, peppers and onions, some fresh herbs, maybe throw in some sweet corn and enjoy!
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Savoury Granola
Print Recipe
Savoury granola is delicious, addictive, crisp & crunchy good! Good for breakfast, as a snack, over salads etc. This quick healthy bake is also great as a part of a trail mix, or an Indian bhel puri fusion mix. Toss it up with chopped tomatoes, peppers and onions, some fresh herbs, maybe throw in some sweet corn and enjoy!
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Ingredients
Servings: 500g jar
Instructions
  1. Preheat oven to 180C.
  2. Place oats and seeds in a large bowl. Stir to mix.
  3. Place olive oil, egg white and Worcestershire sauce in a small bowl, and whisk lightly with a fork to mix.
  4. Pour wet mix into bowl of dry mix, and stir well to coat dry ingredients. Break any large clumps, leaving the smaller ones if you like.
  5. Turn onto a rimmed heavy baking pan. Bake for 15 minutes, stir well, then for another 15 minutes until golden and crisp.
  6. Cool completely, and then store in an airtight jar in a cool place.
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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

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.

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