Blogging Marathon, Baking Marathon, Fire Up Your Oven, Breads, Turkish Bread, Turkish Food, Turkish Cuisine,

Ispanakli Pide ~ Turkish Pizza

Pide are Turkish flat bread shaped like a boat. The filling used is spinach, feta and onion. I first came across these pide when Varada posted it last Fall. I bookmarked and recipe and wanted to bake for this marathon. I completely forgot about it until I saw Pavani’s post.

I made this for dinner 2-3 days ago and Mr.U liked these a lot. He thought this was the best bake I baked for this marathon, that is of all the bakes he has tasted, which are very few. He said the presentation was good and was tempted to tasted it right away. On the contrary, I though it was not presented well. I had some difficultly shaping the pide. If you notice, the one to the left in the picture is totally off shape. I have rolled the dough using a rolling pin, filled it with toppings and then transferred it to the baking tray. As I tried lifting, it almost fell apart. Then I remembered Pavani mentioning that she found it easier topping the pide after placing them on the sheet. The other 3 pide I shaped pressing it using my fingers. My topping was a little too much but we liked the extra topping. To tempt Mr.U to taste these, I topped couple of pide with pepperoni.

Blogging Marathon, Baking Marathon, Fire Up Your Oven,  Breads, Turkish Bread, Turkish Food, Turkish Cuisine,

By the time I finished baking, U was home and was waiting to eat. He was willing to wait for 15 minutes until I finished taking pictures but I was completely blank and was in no mood to take pictures. I took a quick picture with my point and shoot camera. I even thought of posting something else today and post these pide later, after taking better pictures. After doing so many bakes last few weeks, I did not feel like redoing it. Pardon the photo. I will try to replace it when I take better pictures.

Source: Binnur’s Turkish Cookbook
Total Time: 107 – 125 minutes
Preparation: 20 – 30 minutes
Resting Time: 75 – 80 minutes
Baking Time: 12 – 15 minutes
Yields: 4
Serves: 2 – 3

Ingredients:

    Dough –

  • 1 packet (.25oz or 7 grams) Active Dry Yeast
  • 1 tsp. Sugar
  • ¼ cup + ¾ cup Warm Water
  • 288 grams (2 ¼ cup) All-Purpose Flour (more if necessary when kneading)
  • 1 tsp. Salt
  • 2 tbsp. + 1 tsp. Olive Oil
    Topping –

  • 7-8 oz. Spinach, chopped or 3 ½ – 4 cups chopped Spinach (I used baby spinach)
  • ½ cups Feta Cheese, crumbled (I used ¼ lb. which was a little over ½ cup)
  • 1 small – medium sized Onion, sliced
  • 1- 2 Garlic Cloves, chopped (I used 2 cloves)
  • 2 tbsp. Red Pepper Paste, mild (I used 3 – 4 tbsp. used homemade paste)
  • 14 – 16 Pepperoni Slices (This is my addition and used for only two pide)
    Glaze –

  • 1 tbsp. Yogurt mixed with 2 tbsp. Water (I forgot to glaze my pide :( )

Preparation:

  • Dough – In a small bowl take warm water (microwave for 20 seconds), mix sugar and yeast. Keep it aside for 5 – 10 minutes until forth is formed and is bubbly.
  • In a large bowl sift together flour and salt. Add yeast mixture, ¾ cup warm water, 2 tbsp. oil and mix to form dough. Place the dough on a floured surface and knead for about 10 minutes until it becomes smooth. Dough was very sticky and I added about 2 – 3tbsp of flour when kneading. It was still sticky.
  • Place the dough in an oiled bowl and roll the dough once so that oil is coated all over the dough. Cover and let the dough rise until it doubles in volume, about an hour. While the dough is resting, prepare the topping.
  • Punch down the dough and knead well to remove any air bubbles. Cut the dough into 4 equal parts using a knife or divide into 4 parts. Knead each part well and make a ball. Cover and keep the balls aside for 15 – 20 minutes.
  • Topping – When the dough is kept aside for can make the topping. Sauté onion in oil until soft, add garlic and sauté for a minute or two.
  • Once the onion cools, add feta, spinach and red pepper paste. Give it a good toss and keep aside. If you do not have much time, can toss spinach and feta to hot onion mix but it is better to let the onions to cool. I made my topping when the dough was kept aside for 2nd rise for 15 – 20 minutes. Hence mixed spinach feta when the onions were still hot.
  • Making the Pide – Pre-heat the oven to 475 F. Line a baking sheet with parchment paper.
  • Lightly flour the rolling surface and flatten each dough ball into a long oval shape using hands. Repeat it with other dough balls. One can use a rolling pin to make an oval shape but flour the surface well as the dough is sticky and could stick to the surface. I found it easy shaping it using my hands.
  • Carefully transfer shaped dough to baking sheet. Divide topping equally and spread it evenly on all 4 shaped dough, leaving about ¾ – 1” around the edges. Arrange pepperoni on the spinach topping. I used pepperoni only on two. Fold the long sides towards the inside and twist the ends of the shaped dough to give a boat shape.
  • Brush yogurt mixture along the edges and bake in a pre-heated oven on middle rack for about 12 – 15 minutes.
  • Cool on wire rack and serve warm or cold.

Note:

  • Red Bell Pepper Paste – I roasted red bell pepper to make the paste. On stove roast the pepper on fire, turning it around. I inserted a metal skewer into the pepper and then roasted. Once blisters are formed on the skin of the pepper, place in an aluminum foil and wrap it. Let it rest for 10 – 15 minutes. Peel off the skin, chop it and grind the pepper to paste. Do not add any water. Though I did not add any water, my paste was watery. I think I did not roast the pepper properly. Since the paste was water, I wished I had roasted the paste along with sauteed onions until the liquid evaporated.
  • This day in 2012: Chili Rubbed Roasted Chicken
    This day in 2014: Tungtap & Jadoh from Meghalaya

    To check out what I have posted so far for this marathon, check here.
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Blogging Marathon, Baking Marathon, Fire Up Your Oven, FireUpYourOven, Cooking from Cookbook Challenge, CCC, Banana walnut cake,

Banana Nut Bread

When the theme for this BM was finalized, I made a list of recipes I want to bake and also made a list of cakes & muffins I could bake in India during my stay there. My older nephew like any child of his age loves cakes and muffins. The plan was to bake at least 5-8 bakes when I was there. However, I could not bake much. I could not figure out my mom’s oven settings. I baked 3-4 times and gave up. Bakes were not perfect but my nephews loved the bakes, including the toddler. I baked all those goodies in my oven after coming back.

Blogging Marathon, Baking Marathon, Fire Up Your Oven, FireUpYourOven, Cooking from Cookbook Challenge, CCC, Banana walnut cake,

Back in India, one day my sister-in-law was going to discard 3-4 almost ripe bananas as there were no takers. I asked her to hold on to the bananas for a day or two until very ripe and the bake this banana nut bread. Recipe called for baking at 350 for 50-60 minutes and our bread was done in 15 – 20 minutes, despite baking it at 300 – 325F. The taste was good and everyone finished it off but it was a little dry. By then I had already baked 2-3 recipes and gave up. Since my nephews liked the bread, my sister-in-law baked this bread again & second time it came out perfect. This was just before I was returning and I could not take any pictures. My older nephew and I finished off the bread in less than a day & that bread was 3 times the recipe given below. After coming back I baked the bread, not once but numerous times and the number of pictures in various settings is the evidence of that.

I am one of those few people who dislikes banana. I don’t like banana and do not like to touch or taste it. Growing up I was not this pick and did not mind few pieces in fruit salads and desserts but over the years I got very picky. I just could not stand it. My cousin gave this recipe 5 years ago and I just could not get myself to bake it until recently. Actually, I am gradually befriending bananas, especially since last April after trying sel roti. Now I am ok with bananas in bakes and have one more banana bake coming up next week.

Today’s bake is an easy one. The recipe actually calls for mixing up all the ingredients together and bake. But I made it a little complicated by mixing / beating one ingredient at a time. The first time I made this bread here; I made it with 3 bananas and baked it in an 8 ½” square pan. I added too many nuts and I was not very happy with it.

Few days later there was this ripe banana staring at me. I took pity on it and made a mini loaf by scaling down the original by 1/3rd. This time I used few nuts and the bread was great. The loaf was also the perfect size for two of us that finishing it off was not an issue at all. Actually the mini loaf was the perfect size for me to finish it off in less than a day. The bread is not very sweet and it is better less. How can one resist such a guilt free bake!

Source: Cousin S from Chicago
Total Time: 48 – 50 minutes
Preparation: 10 minutes
Bake Time: 38 – 40 minutes
Yields: 1 mini loaf (6 x 3 ½”)

Ingredients:

  • 43 grams (1/3 cup) All-Purpose Flour
  • 21.5 grams (1/6 cup) Wheat Flour (I have used atta and also used all-purpose flour)
  • 1/3 tsp. Baking Soda
  • 4 tsp. Vegetable Oil
  • 33 grams (2 tbsp. + 2 tsp.) Brown Sugar (I used dark brown sugar and can be substituted with white sugar)
  • 1 Large Egg
  • 2 tsp. Buttermilk (I used yogurt)
  • 1 medium Ripe Banana, mashed or 1/3 cup mashed ripe banana
  • 2 tbsp. chopped Walnuts

Preparation:

  • Preheat the oven to 350 F. Lightly grease a mini loaf pan.
  • In a bowl, mix together flours, baking soda and keep aside.
  • Mash banana and keep aside.
  • In another large bowl, mix oil and sugar.
  • Add egg, yogurt and banana to sugar oil mixture and mix.
  • Add dry ingredients and mix until well incorporated.
  • Fold in walnuts.
  • Pour in the grease pan and bake for 38 – 40 minutes until the loaf is done. If a tooth pick or skewer inserted in the center comes out clean means the bread is done.
  • Let the bread cool for few minutes in the pan, cool on wire rack until the bread is completely cool before slicing.

Note:

  • I actually did a few extra steps when preparing the bread batter. The recipe actually says mix all the ingredients except walnut in a bowl, then fold in the nuts and bake.
  • If making full recipe, that is 3 times the recipe given above, bake time is 50 – 60 minutes. Bread can be baked in 8 1/2″ square pan or a loaf fan
  • Wheat Flour – I have used atta instead of wheat flour and also substituted wheat flour with all-purpose flour.
  • Sugar – Recipe calls for brown sugar but white sugar can also be used.
  • Nuts – I used walnuts in this recipe but these can be replaced with almonds or any kind nuts one preferences. Nuts can also be left out.

This day in 2012 – Chicken Feast Announcement and Badami Murgh ~ Almond Chicken
This day in 2014: Ngaa Atoiba ~ Fis Stew from Manipur

Events: This goes to this week’s Cooking from Cookbook Challenge and to Anniversary Meal hosted by Srivalli. And do not forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

CCC Logo

Anniversary Mela

Blogging Marathon, Baking Marathon, FireUpYourOven, Fire Up Your Oven, Breads, Potato Bread, German Bread, German Food, German Cuisine,

German Potato Bread ~ Kartoffelbrot

Today is the 14th day of this baking marathon and can’t believe we have reached half way mark. To check out all the recipes I have posted thus far, check here. Coming to today’s bake, fourth bread in this week’s bread baking series, I have a German potato bread that I bookmarked when Priya posted it few months ago. Initially I was skeptical of the bread and wondered how potato would taste in breads. After thinking it over, I went ahead trusting my eyes; pictures that Priya had put up. Bread looked soft and had a nice texture. I am glad I did. The bread was delicious and it was my dinner and breakfast the next day. It was probably lunch as well, I do not remember. Bread can be served with some butter & jam or with some soup or gravy. I ate mine with some curry.

Blogging Marathon, Baking Marathon, FireUpYourOven, Fire Up Your Oven, Breads, Potato Bread, German Bread, German Food, German Cuisine,

Photography Corner: As promised, here is a photography session today. The day I baked this bread, it was bright and sunny. I took these pictures in the evening when there was enough natural light to take decent pictures. My bread had this rustic look and wanted to do a dark or a moody photo. I do not know if these photos will fall in moody category but my intent was to make it look moody and give it a rustic feel. I used dark background and backdrop, and carefully picked dark color props. I initially picked an aluminum vessel to serve the soup/gravy since I wanted to give that rustic feel to the setup. You can see that picture here, though it is not a moody picture at all. The vessel was too bright and changed it to dark blue bowl. I was not sure if this bowl would work as it has a white interior, but I think it worked quite well with this setup. I used this dark blue piece of fabric that I had picked up from India during my last visit. I normally would not have bought that fabric as the print was just blah. The reason I bought was it is a dark color and it was a cut piece on discount. Did not know if I would use it but picked it up as it was just Rs.20, I think. I think it worked well in this setting.

German Potato Bread, Blogging Marathon, Baking Marathon, FireUpYourOven, Fire Up Your Oven, Breads, Potato Bread, German Bread, German Food, German Cuisine,

Settings – I used prime lens 50mm/f1.8 and manual settings; f/2.8, shutter 1/60, ISO 100 for the vertical picture and ƒ/4.5, shutter 1/30 &ISO 100 for the horizontal picture. Since it was a sunny day, I set White Balance to “Sunny”. The setup was next to a window light coming from the right. I used a black board as a reflector and a dark colored board to partially block the light coming from the right. Behind the scene picture below was taken the following day as I had not removed the setup after taking pictures.

Behind the scene setup

Post Processing – I usually do very minimal post processing. The only processing I usually do is sharpen all the pictures in Picasa. For these pictures, I felt these were not dark enough and added a tiny bit of shadow using tuning features in Picasa. Later I was in two minds, as usually, if to use the ones with shadows or without shadows. Since I was looking for a rustic, moody setup, I went with the ones that added tiny bit of shadows. The picture below is without tuning/shadows and you might not even notice much difference unless you look closely. Hope you enjoyed this photography corner!

Below is the collage of step by step preparation. From top left to right;
– softly kneaded dough,
– dough after one and half hours rise
– floured surface to shape the bread.
From bottom left to right;
– shaped dough
– after second rise
– scored, and baked bread.

Source: I Camp in my Kitchen
Total Time: 2 ½ hours – 3 ½ hours
Preparation: 30 – 40 minutes
Rising Time: 1 ½ hours – 2 ¼ hours
Bake Time: 30 minutes
Yields: small Loaf

Ingredients:

  • 1 medium sized Potato (about 190-200 grams)
  • 160 grams (1 ¼ cups) All Purpose Flour
  • ½ tsp. Active Dry Yeast
  • ½ tsp. Salt
  • 2 – 3 tbsp. Water (can use water used to cook the potatoes and I used only 2 tbsp.)
  • 1 tsp. Oil

Preparation:

  • Wash, peel and cut the potato into 6 – 8 pieces. Boil the potatoes until tender. Let cool completely and reserve the water in which the potatoes were cooked.
  • To 2tbsp. of warm water, can use the water in which potatoes were boiled, add yeast and let it foam for 5-10 minutes.
  • Mash the potatoes until smooth. Add flour, salt and mix well to combine.
  • Add yeast mixture and knead the dough to make soft dough. Add oil while kneading.
  • Once the dough holds shape, transfer to a flat surface and knead for 8-10 minutes to get smooth dough. I kneaded the dough on my countertop. Don’t be afraid of the kneading time. It is actually very relaxing. Forget everything, close your eyes and let your hands do the work. Trust me on this, I was going to knead the dough for 5 – 8 minutes and went on kneading for about 10 minutes and did not want to stop.
  • Rest the dough in a well-oiled bowl for an hour, until it doubles. I let it rest for 1 ½ hours as I was not sure if mine doubled in volume in 1 hour.
  • Once it doubles, transfer to a floured surface and punch the dough down and shape it. Flatten the dough to 1” thickness, bring the 2 sides up to the middle and lightly pinch it to seal. Sprinkle some wheat flour or all-purpose flour on the outside of the loaf. This shape and sprinkling of the flour gives the loaf a rustic look. OR just shape the dough into a round ball or a rectangular loaf.
  • Place it on a lightly oiled and floured baking sheet and leave to proof in a warm place for another 30 minutes. I was unsure if my dough rose, so let it proof for 45 minutes. After the disaster with my pizza bread, I did not want to take the risk of over proofing.
  • Pre-heat the oven to 425 F (220C), during the final 10 – 15 minutes of the second rise.
  • Score or lightly cut the dough near the pinched/sealed join. My score/cut was not deep enough and the bread did not quite open. Mind you, the cut should not be too deep either.
  • Bake in the preheated oven, middle rack for 30 minutes, until the top is brown.
  • Cool completely before slicing the bread. Serve with some butter, jam, soup or even some curry

My breakfast the next day, slices of bread with some mutton shorva. Picture taken with my phone.

This day in 2012: Aloo Kheer
This day i 2014: Sabudana Vada from Maharashtra

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Blogging Marathon, Baking Marathon, FireUpYourOven, Spicy Bread, Spicy pepperoni bread, Spicy vegetable bread

Spicy Pizza Bread

Last year when Veena posted spicy pizza bread, I immediately bookmarked the recipe to my April 2015 marathon folder. Her bread was colorful and looked very flavorful. I made the bread twice, first day I messed up a bit and ended up making two loaves. Since I messed up the first day, I made it again few days later and the result was satisfying. Second time I made the bread, I used pepperoni and green bell peppers.

Blogging Marathon, Baking Marathon, FireUpYourOven, Spicy Bread, Spicy pepperoni bread, Spicy vegetable bread

I made half the recipe and baked in a mini loaf pan. I adjusted the toppings and seasoning that I had in my pantry. First day I used green and red bell peppers, and jalapeno peppers to spicy up the bread. Second try I used green peppers and pepperoni slices. I used homemade seasoning instead of pizza seasoning. This bread requires two rises; first rise after mixing the dough and the second rise after shaping the bread.

Blogging Marathon, Baking Marathon, FireUpYourOven, Spicy Bread, Spicy pepperoni bread, Spicy vegetable bread

The first day I made the bread, my bread dough did not rise during the 2nd rise even after letting it rest for 2 hours. I felt my yeast might have died and made the dough again using another envelop of yeast. This time I let the dough rest for 1 hour during the second rise and the dough tripled in volume. By then even my first loaf also rose a bit and baked both the loaves as I did not want to throw away the first loaf of dough. My first loaf of bread that was proofed for more than 4 hours and increased only 1 ½ – 2 times in volume came out beautifully and the second loaf which was proofed for 1 hours until it tripled sank on the top. You can see the baked loaves in the below pictures. Picture to the left was proofed for 1 hour and tripled in volume and the loaf to the right proofed for 4 – 5 hours but barely doubles in volume

Blogging Marathon, Baking Marathon, FireUpYourOven, Spicy Bread, Spicy pepperoni bread, Spicy vegetable bread

When I asked my fellow bakers about it on WhatsApp, as I guessed they said I over proofed (letting the dough rise) my second loaf. No matter what the recipe says, the second rise should be only until the dough doubles in volume and no more than that. The proofing time could be as short as 15 – 20 minutes to as long as an hour or longer. I baked the bread again on another day and this time I used green peppers and pepperoni toppings. Second time bread came out beautifully and Mr.U also liked it. He did not taste the bread the first day I baked it but on the second day, addition of pepperoni tempted him to taste.  The bread was soft and he liked it. He ate it with omelet. Below picture is of the first loaf from day 1.

Blogging Marathon, Baking Marathon, FireUpYourOven, Spicy Bread, Spicy pepperoni bread, Spicy vegetable bread

Source: Veena
Total Time: 2 hours 15 minutes
Preparation: 15 minutes
Resting Time: 90 minutes
Baking Time: 28 – 30 minutes
Yields: 1 mini loaf

Ingredients:

  • ¼ cup Water
  • ¾ tsp. Active Dry Yeast
  • 1 tsp. Sugar
  • 96 grams or ¾ cup All-Purpose Flour
  • ¼ tsp. Salt
  • ½ cup Topping
  • 4 – 5 Slices of Pickled Jalapeno Peppers, chopped
  • ½ tsp. Red Pepper Flakes (Can use 1 tsp. but I cut it down as I added jalapeno peppers)
  • 1 tsp. Pizza Seasoning or Homemade Seasoning (I used homemade seasoning)
  • 1 tbsp. Olive Oil + more greasing the bowl and the loaf pan

Homemade Seasoning:

  • ¼ tsp. Dry Oregano Leaves
  • ¼ tsp Dry Basil Leaves
  • 1/8 tsp. Dry Rosemary Leaves
  • 1/8 tsp. Onion Powder
  • 1/16 or a dash of Garlic Powder
  • 1/16 or a dash of Dry Thyme Leaves
  • 1/16 or a dash of fine Sea Salt
  • 1/16 or a dash of Chili Powder (Chili Flakes can also be used)

Preparation:

  • Warm water in a small microwave safe bowl for 20 seconds or until warm. Add sugar and yeast to warm water and let it forth up to 10 minutes.
  • If using homemade seasoning, mix together all the ingredients listed under seasoning and lightly rub the dry leaves and keep aside.
  • Meantime, mix flour, salt, chili flakes and seasoning.
  • Add toppings and mix well.
  • Add yeast mixture to flour and mix to make dough. Dough is going to be sticky and that is ok.
  • Add oil and knead for 1 minute.
  • Place the dough in an oiled bowl, cover with a saran/plastic wrap and let the dough double in volume. This will take about 1 hour.
  • Punch the dough down, shape the dough and place it in an oiled mini loaf pan. Or the dough can be shaped and placed in a greased baking sheet.
  • Let the dough rise again until doubles in volume. It took about 15 – 30 minutes but it could take as long as an hour. Do Not over proof the dough. During the second rise, dough should be doubled in volume and not more than that. If using a baking sheet, you will notice that the dough will flatten out.
  • Preheat the oven to 450 F (230 C). Start the oven 10 – 15 minutes before the last rise.
  • Bake the bread in a middle rack in a preheated oven for 25 – 30 minutes or until the bread begins to brown. Mine was done in 28 minutes. Do not forget to brush the top of the bread with oil half way into baking.
  • Let it cool on a wire rack.
  • Slice after the bread is cooled and serve with some marinara sauce or ketchup or with some omelet :)

Note:

  • Toppings – I used ¼ cup chopped red bell peppers and ¼ cup chopped green peppers. Second time I used ¼ cup green bell peppers and ¼ cup chopped pepperoni, about 12 – 14 slices. This bread is versatile and toppings such as olives and sun dried tomatoes can also be used though I have not used.
  • Seasoning – I used homemade seasoning by mixing a few dry herbs I had in my pantry. This bread can be Indianized by adding some Indian spices instead of Italian spices. For Indian flavor, try adding garam masala, chili powder and cumin powder.

This day in 2010 – Sagu Biyyam Murukulu
This day in 2011 – Vatteppam
This day in 2012 – Chenna Poda ~ Paneer Cake
This day i 2014: Bhutte ka Kees from Madhya Pradesh

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Blogging Marathon, Baking Marathon, Fire Up Your Oven,

No Knead Light Wheat Loaf

Last summer Valli and some of the blogging group members suggested having a new theme, Tame the Yeast, to encourage novice bread bakers like me to bake some breads and to tame the yeast. The first bread suggested was Varada’s No Knead Light Wheat Loaf. That month I did not participate in the marathon and did not bake the bread. I took this month’s marathon as an opportunity to bake this bread. I made this bread last month and it was soft and had a nice texture. I made half the recipe and ended up using a loaf pan which was big for this recipe and did not get that perfect loaf shape. Top of my bread was flat but the taste was good. This bread was my dinner and breakfast the next day.

Blogging Marathon, Baking Marathon, Fire Up Your Oven,

Source: Varada’s Kitchen
Total Time: 9 – 12 hours
Preparation: 10 – 15 minutes
Rising time: 8 hours – overnight
Bake Time: 50 – 60 minutes
Yields: 1 Loaf (8 ½ x 4 ½” loaf)

Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 ½ tbsp. Sugar
  • ¾ + 1/8 tsp. Salt
  • 3/8 tsp. Active Dry Yeast (can also use instant yeast. Check note below)
  • 1 cup + ½ tbsp. Ice Cold Water
  • 1 ½ tbsp. Oil

Preparation:

  • Take ¼ cup of warm water in a bowl, add sugar, yeast and let it foam for 5 minutes.
  • In a large bowl sift together flours and salt.
  • Add yeast mixture to flours and mix.
  • Pour ¾ cup + ½ tbsp. of cold water, oil and mix until all ingredients are combined. Do not knead the dough.
  • No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

  • Pour few drops of oil in palm and spread over the top of the dough. Cover with saran wrap and keep aside to let the dough double in volume. Mine was done in 6 hours. In cold temperatures or in winters this dough can be prepared and let to rise overnight. On hot and humid days it should be done in 6 hours.
  • No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

  • Lightly grease a loaf pan. I used 8 ½ x 4 ½” loaf pan. It was a little big but had to use it as the mini loaf pan was too small for this quantity of dough.
  • Gently mix the dough. Now fold the dough over itself a few times. Starting from one side, push the hand under the dough and pull it up all the way over to fold over the top.
  • From one of the sides fold the dough in half.
  • Lift it out of the bowl and place it in the loaf pan, seam side down.
  • Smooth the top of the loaf with oiled hands. Using a sharp knife, make three cuts on top of the dough.
  • Sprinkle ¾ tsp. whole wheat flour over the top.
  • No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

  • Cover with plastic wrap and let it sit for couple of hours or until the dough rises quarter of an inch over the pan. Since my pan was big, I let the dough rise almost until the rim of the pan. It had already increased more the double in the volume. I had to step out that day and the dough was proofed for almost 3 hours instead of 2 hours.
  • No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

  • Preheat the oven to 375 F during last 15 minutes of the rise.
  • Bake the loaf in a preheated oven on the center rack for about 50-60 minutes. If the top browns very fat, place a foil on top of it.
  • Let the loaf rest in the pan on the countertop for 10 minutes.
  • Place on a cooling rack and let the loaf cool completely before slicing.
  • No knead wheat loaf, Blogging Marathon, Baking marathon, Fire up your oven,

Note:

  • Yeast – I used active yeast for this recipe. If using instant yeast, mix the instant dry yeast directly with the flour, pour 1 cup + ½ tbsp. cold water, oil and mix the flour to make the dough.

This day in 2009 – Strawberry pistachio Pudding
This day in 2011 – Butternut Squash Soup
This day in 2013 – Veggie a Month: Brinjal Roundup
This day i 2014: Kerala Fish Curry

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51