Shugar N Spices

Whole wheat Flour Bread This is a high hydration slow fermented bread. Healthier than regular bread. Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Whole wheat flour : 500 grams Instant yeast : a generous pinch Salt : 10-12 grams (1-2 tsp) Water : 420 grams Olive oil : 2-3 tbsp Herbs, seeds and spices (optional) - i used mixed Italian herbs, flax meal, chili flakes etc Method : Mix 250 grams of flour and yeast and using a whisk or fork, mix it well. Add 270 grams warm water to it, and mix using a spatula. Cover it and leave for 12 -14 hours. After 12-14 hours, you see bubbles in the mixture. This is your poolish. In another bowl take remaining flour, add salt. Add your herbs and spices at this stage.  Add 150 gms warm water to the poolish. Mix it very gently. Add this wet mix to the flour mix. Mix everything well and leave undisturbed for 4 hours, in an oiled bowl.  After ...

Ingredients : Flour : 500 gms APF : 400gms WWF : 100 gms Instant yeast : 7 gms (approx. 2.25 tsp) Sugar : 1 tbsp Salt : 1 tsp Milk : 2.5 cups Water : 1/2 cup Butter : 2-3 tbsp (+extra for brushing) Flax meal : 2 tbsp (optional) Method :  In a bowl mix flours, yeast, sugar and flax meal (if using).   Add warm milk and water and mix well with spatula.  The dough will be sticky but don't worry it will come together.  Transfer to a surface or board and knead for 15-20 minutes. Stretch and pull. Keep bringing the edges in the center while kneading.  Keep adding butter while kneading. After kneading for 15 minutes dough should be manageable. In the final 5 minutes keep tucking the dough in itself towards the bottom.  You should get a smooth top. Place it in a oiled bowl, drizzle some oil on top also and cover and rest for 2 hours, or till the dough doubles in size.  After 2 hours, punch the dough add salt and knead ag...

Ingredients : All Purpose Flour : 200gms Whole wheat Flour : 100 gms Instant yeast : 1/2 tsp Milk Powder : 1.5 tbsp Milk :200 ml ( +  2-3 tsp for brushing) Water : 50 ml Sugar : 1 tsp Olive Oil : 2 tbp Salt : 1-2 tsp Butter : a little for brushing Method : In a bowl mix APF, WWF, yeast and sugar.  Add luke warm milk and water.  Mix and knead it for around 15-17 minutes. Keep dipping your hands in oil, but don't add extra flour. Knead till you get soft and elastic dough.  Keep it in a well oiled bowl, cover and let the dough rise for 2 hours or till it doubles in size.  After 2 hours, punch the dough, add salt and knead again for 2-3 minutes. you can add 1-2 spoon of flour at this stage, if you are unable to handle the dough.  Divide dough in 9 equal parts ( I got 9 balls each weighing around 62-64 gms)  Roll each and shape in tight balls by bringing corners to the center and cupping it. Place them in a greased ...