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Preparation Time : 120
Cook Time : 30
Total Time : 150
Flax meal /powder 2 tbsp
Hot water 6 tbsp
Dry active yeast 4.5 tbsp
Honey/Sugar 2 tsp
Luke warm water 1/2 cups
Scrambled fresh paneer 453 gms
Onion powder 1 tsp
Dried Rosemary 2 tsp
Fresh basil leaves 2-3 sprig
Salt 2 tbsp
Whole wheat flour/Atta 3 cups
All purpose flour/Maida 1.5 cups
Chai seeds 1 tsp
Mix 2 Tbsp of flax meal/powder with 6 Tbsp of hot water .Keep on kitchen counter for 15 minutes.
Proof the yeast by sprinkling the dry yeast over the lukewarm water and stir until blended, then stir in the honey, and set aside for 10-15 minutes.
After 10-15 minutes, the yeast should have bubbled up and bloomed in the bowl (if it hasn't the yeast is either too old or water was too hot, which killed the yeast).
Meanwhile yeast and flax egg is preapred ,in a big bowl mix scrambled paneer, onion powder,dried rosemary, baking powder, salt, and fresh basil leaves.
After 15 minutes flax is ready to use ,add flax egg to paneer mixture.
Mix flax egg with paneer mixture until thoroughly combined.
Pour in the yeast mixture and mix until thoroughly combined.
In a another big bowl add 3 cups of whole wheat flour and 1 1/2 cup of all purpose flour.
Make a well in the center of flour and add yeast paneer mixture .
With fingers or a wooden spoon mix the flour and paneer mixture together until combined to a slightly wet,workable dough,add a Tsp or more water if necessary.
Transfer the dough onto a lightly greased surface and knead for at least 10 mins until smooth and elastic.
After 10 minutes sticky dough turns into a nice smooth ball.
Place in an oiled bowl and cover with a piece of oiled cling wrap and keep in warm place to rise until double in size.
Mean while prepare the pan with parchment paper and keep aside.
Punch down, and shape into loaf.
.Place in prepared bread pan, and re-cover with the oiled cling wrap.
Keep in warm place for another 30 minutes.
Sprinkle chia seeds on top and bake the loaves at 176*C for about 30 minutes .Once the loaf has browned on the top, remove the pan from the oven, let them cool a minute or two, then carefully roll the loaves out of the pans.
Remove and allow the bread to cool completely on a cooling rack before cutting .
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