Post monsoon season entails detailed cleaning of vegetable patch and a little area in the front that we call our garden. The stray branches need pruning, creepers and climbers need to be guided and the luxuriant overgrowth of the grass needs mowing. The fish pond calls for thorough cleaning and potted plants expect a complete makeover. Monsoon, has been very generous this year, and is still on and once in a while mild to strong showers have saved us the hassle of watering plants. This has also contributed to overgrowth of the bushes and trees making our vegetable patch look more like some wildlife sanctuary. Yesterday, a mongoose peeped out of the tall grass. Civet cats can be spotted after sunset running up to the tall branches to hide. Thank fully, amidst all the concretization around, these species are still struggling and managing to survive.
After a grueling session of cleaning, pruning, lopping and chopping, it is such a relief to have a loaf of healthy bread for dinner. The energy levels are just sufficient to cook a simple veggie to go with the bread. I generally bake breads in the evenings. Next day, it slices well and also comes in handy if kids declare their hunger at odd hours or if due to come pre occupation there is not enough time or energy to cook. Fat free breakfast was made for breakfast. It has no fat. It has yogurt that makes it super soft. Whole wheat flour and oat meal makes it healthier and enhance the taste too!
This is how I made Fat free breakfast bread-
Fat Free Breakfast Bread
1 ½ cup all purpose flour
¾ cup whole wheat flour
¼ cup oat meal
2/3 cup warm water
4 tablespoons Yogurt
1 tablespoon sugar
1 ½ teaspoons instant yeast
1 teaspoon salt
1 pinch baking soda
2 teaspoons vegetable oil to grease the bowl and loaf tin
Dissolve sugar in warm water. Add yeast. Cover for 15 minutes.
Mix all purpose flour, whole wheat flour, oat meal, salt and baking soda.
Add yogurt and water. Knead for 6 to 8 minutes till you get soft dough. (Do not add all the water in one go. Yogurt also adds to the wetness. Add water slowly. You might need a little less than the quantity specified)
Grease a bowl, and transfer the dough in the bowl. Cover and let it rise for 1 hour or till the dough becomes double in size.
Punch the dough and knead gently for another 5 minutes. Roll out the dough into a rectangle no wider than the loaf pan you are using.
Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin (7x3inches).
Bake in a pre heated oven at 190 degrees C for 30 to 35 minutes or till the loaf turns brown and the bottom of the pan sounds hollow when tapped.
Remove from the pan after 10 minutes. Slice when cold.
Submitted for Yeast Spotting