Eggless Ragi Banana Bread

Ingredients:

• ½ cup - Ragi flour / finger millet
• ½ cup - Wheat flour
• ¾ cup - Mashed bananas 
• 1 and ½ tsp - Baking powder
  
• ¼ tsp - Baking soda
• ¼ tsp - Salt
• 1 tsp - Vanilla 
• 1 tsp - Nutmeg powder (optional)
• ¼ cup - Honey
• ½ cup - Yogurt
• ¼ cup - Olive oil

Directions:

• Sieve ragi and wheat flour. Add salt, baking soda, baking powder and nutmeg powder. Keep it aside.
• Blend together curd, honey, olive oil and mashed banana.
• Add this wet mixture to dry mixture and combine everything well. Grease loaf pan with little oil. Pour batter into the pan and tap it.
• In a preheated oven, Bake at 180 degree C for 30-40 mins. Once the upper crust turns light brown, insert a toothpick at the center and it should come out clean.

Recipe based on jopreetskitchen.com

Whole Wheat Oatmeal Rolls

Hello my dear bread bakers, this is a recipe for a healthy morning breakfast rolls.  I am always in the search of healthy breads recipe. This recipe was a great hit. So much health and goodness in one simple roll.

 This is great for the busy mornings, just slit it open and slather with a fruit spread and butter and you are good to go.

Whole Wheat Oatmeal Rolls

Makes: 15 rolls

Ingredients:

1 Cup – all purpose flour

3 ½ cups – whole wheat flour

1 cup – rolled oats

2 cups – water

3 tablespoon – Butter

1 tablespoon – instant yeast

1/3 cup – honey

1 ½ teaspoon – salt

1 egg + 1 tablespoon water – for egg wash (Can use milk instead of egg)

Rolled oats for sprinkling

Directions:

• In a pan, boil 1 cup of water. Add the oats and butter to the water and cook for 1 minute. Remove from heat and set it aside to cool.
• Take 1 cup of warm water, along with the yeast and honey. To this add the cooled oat mixture, salt and all purpose flour, beat until smooth.
• To this mixture slowly add the whole wheat flour to form soft dough.
• On a floured surface, knead the dough for about 6-8 minutes, until smooth and elastic, add more whole wheat flour if needed.
• Place the kneaded dough in a greased bowl, cover with a damp cloth and let it rise to double for about 1-2 hours.
• After rising, punch the dough down and let it rest for another 10 minutes.
• Divide into 15 equal portions and roll into a ball. Place in 1 or 2 greased pans.
• Cover with damp cloth and let it rise for another 45 mintues.
• Before placing into oven, brush the dough tops with the egg wash or plain milk, and sprinkle with the oats.
• Bake at 180° for 20-25 minutes or until golden brown. Remove from pan and let it cool.

Whole-Wheat Bread

Seems like a long time since my last post. I have been busy with a lot of stuff at home lately. But I am still trying out new recipes, just couldn’t find time to post them online.

I am so bored with the store bought ‘wholemeal’ bread. When you read the ingredients list printed on these breads packages, you can notice that white flour still has the major percentage than the whole-wheat flour.  I also like my bread with a bit of chewy texture. Believe it or not, I hate white bread!! I know most of you out there remain sceptics when it comes to brown bread, but you have to give it a try, I promise you will start to love it! Brown bread has so many layers of rich flavour and texture, which you cannot get in a plain white loaf!! Previously I have been successful in converting a lot of my friends to switch from white bread to wholemeal!! And I hope after reading this post, more of you join this fab guilt free option.

Baking with yeast is not my forte, I tried two recipes before with no good results. But this recipe is from www.annies-eats.com seemed easy enough. I agree making homemade bread seems too much of a work. But the result is so worth it. I won’t be baking this every week, but it will be a nice switch once in a while from the god awful NTUC wholemeal bread.  FYI I tried dark rye bread from Giant a few times, and I love it.

The dough doubled in volume after 1 hour.

Dough in pan, doubled in volume after 30 minutes.

Whole-Wheat Bread

Yields: Two 9-inch loaves

Ingredients:

2+1/3Cups– Warm Water (around 100°)

1 ½ tablespoon – Instant Yeast

¼ cup – Honey

4 tablespoon – Unsalted Butter, melted

2 ½ teaspoon – Salt

¼ cup – Rye Flour

½ cup – Toasted Wheat Germ* (Toasted the wheat germ in a dry pan on the stove)

3 cups – Whole-wheat Flour (I used Aashirvaad Atta)

2 ¾ cups – Unbleached All-Purpose Flour (I used Plain Flour)

*Wheat Germ - The germ of wheat is the reproductive part of the seed that germinates to grow into a plant. Removal of bran is aimed at producing flour with a white rather than a brown colour, and eliminating fibre.
 Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folic acid, phosphorus, thiamin, zinc and magnesium. It is a good source of fibre.  White bread is made using flour that has had the germ and bran removed. Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods. 

 Directions: 

• In a bowl, mix the water,yeast,honey,butter and salt with a rubber spatula.
• Mix in the rye flour, wheat germ, and 1 cup of the whole-wheat and all-pupose flour.
• Add the remaining whole-wheat and all-pupose flour, attach the dough hook and knead at low speed until the dough I smooth and elastic, about 8 minutes. (If you don’t have a dough hook, then use your hands to knead).
• Transfer the dough to a lightly foured surface and knead the dough for another 30 seconds, until it is soft and smooth.
• Lightly oil a large bowl, place the dough inside and cover with plastic wrap or a moist towel.
• Let it rise in a warm area until the dough has doubled in volume, about 1 hour.
• Heat the oven to 190° C.
• Gently press down the dough and divide it into two equal pieces.
• Gently press each piece into a rectangle about 1-inch thick and 9 inches long. Roll the dough formly into a cylinder, pressing down to make sure the dough sticks to itself.
• Turn the dough seam side up and pinch it closed
• Place the cylinder of dough into a greased 9 X 5 inch loaf pan, seam side down, pressing the dough gently so it touches all sides of the pan.
• Cover the pan, and let it rise for 20-30 minutes, until the dough has doubled in volume.
• Bake for 35-45 minutes.
• Transfer the bread immediately from the baking pans to a wire rack to cool.

Whole Grain Banana Bread

Whenever we buy bananas, somehow the last 2 or 3 gets too ripe before we could finish them.  So I have been looking for a recipe to use up these ripe bananas, and also for a healthy morning breakfast option.

So when I saw this recipe for wholegrain banana bread on http://www.texanerin.com/, I jumped on it.  For this recipe you need really ripe bananas, they have to have dark spots and be real mushy. Otherwise the bread is not going to be sweet enough. Since there is very little sugar, you want the sweetness for the bananas.

The bread smelled wonderful! It was so moist and dense and sweet! We had one slice every morning and it was divine! I packed a slice, and asked Hubby to pass it to a colleague of his. She is also a good friend of mine, and loves my creations, so supportive of all the craft work I do. So when she ate the bread, she couldn’t believe that it was homemade, and made from scratch.

So go ahead give this healthy wholegrain banana bread a try for your next week breakfast, and let me know how it turns out!

Ingredients:

1 1/2 cups (195 grams) whole wheat flour or whole spelt or whole wheat pastry  

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup (100 grams) unrefined sugar, or normal brown sugar
2 eggs
1/4 cup (85 grams) honey
3 tablespoons oil
1 teaspoon vanilla
4 medium bananas, mashed

Optional:

1/2 cup (60 grams) chopped walnuts
Cinnamon sugar (1 tablespoon unrefined sugar + 1 teaspoon cinnamon)

Directions:

• Grease a 10.5" x 3" (27cm x 8cm) pan and grease it well. Sometimes the bananas like to stick to the pan. I have a weird sized pan. If you use a different size, which I'm guessing you will, just adjust the time.
• This is an extremely moist bread, so if it comes out dry, you'll know it was in for too long. Preheat your oven to 350°F / 175°C.
• In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and sugar.
• In another medium-sized bowl, lightly beat the eggs. Add honey, canola oil, vanilla and mashed bananas.
• To prevent more dish washing, I put one banana at a time in the liquid mix, and mash it with the bottom of a glass. If they're ripe enough, really TRULY ripe enough, this will be easy. You can also puree the bananas. Add the nuts if using.
• Add the wet mix to the dry mix, but just until combined. Pour into the prepared pan.
• Bake for 40-45 minutes. Remember to adjust the time accordingly depending on pan size. The time between the toothpick coming out wet and coming out dry is very small.
• Remove to a rack to cool for 15 minutes before turning out onto the rack to cool completely.
• If you live in a humid environment, refrigerate this after a few days. It's incredibly moist and humidity isn't its friend.

Bananas Foster French Toast

This is one of those recipes that's so ridiculously indulgent and mouth-watering. Here is a recipe for possibly the best French Toast I've ever eaten. Hope you like bananas! Not that you need to love them, anything doused in brown sugar and butter is bound to be fabulous.

The banana topping is deeply sweet with caramel flavors while the french toast itself is caramelized, rich, with a lovely hint of cinnamon. When it all comes together it's DIVINE. 
 

Bananas Foster French Toast
Serves 2-3
French Toast:

• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• pinch salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 6 thick slices bread
• butter for frying

Bananas Foster Topping:

• 4 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 2 bananas, sliced
• pinch cinnamon 

 Method:

• Preheat oven to 400 degrees F. 
• In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak bread slices in egg mixture, allowing to absorb as much liquid as possible.
• While bread is soaking, heat a large skillet or griddle on medium heat.
• Melt butter in pan and brown the bread slices, working in batches if necessary. Brown for about 3 minutes per side, or until lightly golden.
• Place slices on a baking sheet and finish cooking in preheated oven for 12-15 minutes, or until slices have a desired brown color.

• While the french toast is in the oven, prepare the bananas foster topping. I
• In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter.
• Add banana slices to pan, stirring so they are covered in caramel sauce.
• Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

Enjoy your breakfast!