Moong Dal Bread

As you all know, I love experimenting with breads, be it flavour or various flours or the use of vegetables etc. As said before hubby and Neha are not fan of sweet breads. So my earlier tootifrooti custard milk bread was consumed by me alone 🙁 ( I finished it in 3-4 days ). They are always ready to try any savoury breads or rolls or buns. I had made a small mini loaf of this dal bread few months back and was quite happy with the texture and taste. So this time I am back from with proper measurements and procedure. Btw, always cook dal in a bit larger quantity (atleast use it twice) and give fresh tadka each time. So I had some cooked moong dal after I made dal tadka for Saturday’s lunch.

All breads have a similar way of kneading and baking. So every time I might not remember to type all minute details. Beginners please ready my post on 100% apf bread and other related posts in the Loaf Breads category for all minute details and more step by step pictures. I am a busy house wife and I try out these experiments amongst a busy schedule, so might not always get time to click step by step pictures for each bread. Hope you guys understand these and click on related links for more details. Thanks for understanding.

Btw, this bread is completely egg free, maida free, milk n butter free. As always the cup size is 240 ml.

Ingredients:

• Whole wheat flour 300 gm
• Cooked moong dal 200 gm
• Salt to taste
• Sugar 1 tsp
• Instant yeast 3/4-1 tsp
• Turmeric powder 1/2 tsp
• Olive oil 2 tbsp
• Lukewarm water 200 ml

Method:

• Cook moong dal with sufficient water and salt till it’s soft and mushy. You can also use leftover dal.
• Mix flour, salt, sugar, turmeric powder and instant yeast in a big mixing bowl.
• Now add the cooked dal and mix well.
• Now slowly add lukewarm water and knead into soft and pliable dough.
• When the dough sticks to your hand sprinkle oil and knead again using the standard stretch and fold method.
• Knead for atleast 10-12 minutes till the dough becomes soft, elastic and bouncy.
• Now transfer the dough onto a well oiled bowl and cover the bowl with a wet towel or cling wrap it. Allow the dough to double in size.
• Grease a 7 by 3 inches bread tin and keep it ready.
• Once the dough is almost double in size, knock out the gases and knead again for a minute or two.
• Roll the dough into a rectangle and fold it tightly into a log and pinch the edges.
• Place the prepared log into the greased tin with the seam side down. Spray some water on top of the bread or brush it with milk wash or egg wash.
• Place the tin in a big plastic cover or cover the tin with a big dome like lid and allow it to proof again.
• Meanwhile preheat the oven at 180-200 degree Celsius for atleast 10 minutes.
• Place the tin into the oven and bake for 35-40 minutes or till the top looks golden.
• Remove the tin from the oven and allow the bread to cool in the tin for 5-6 minutes.
• Slowly demould the bread and transfer it onto a wire rack.
• Apply some oil or butter or ghee or top.
• Place a moist soft towel on top of the bread while its cooling.
• Allow the bread to cool for atleast 2-3 hours before you slice them.
• Enjoy your bread with a slather of butter on top or make some delicious sandwich.

• Healthy and protein rich dal bread is ready 🙂

Notes:

• I am giving a range for the amount of yeast as you can adjust it to the quality of your yeast and how much time you have in hand to bake your bread. If you are in a hurry, increase the amount a bit and of you have a lot a time at your disposal, use lesser quantity of yeast and allow the dough to proof slowly. Slow proofed breads are more flavourful.
• I have used Angel brand instant yeast.
• You may add some Indian herbs like coriander leaves, cumin seeds, sesame seeds, chili flakes etc while you knead the bread for added flavour. Or add Italian herbs like oregano, thyme, basil, parsley etc.
• You can top the bread with sesame seeds, pumpkin seedS, flax seeds etc.
• You may even add some powdered flax seeds to the dry flour mixture.
• If your cooked dal is more watery, reduce the amount of water mentioned in the recipe.
• If your dal is too dry, increase the amount of water.
• Always add water little by little as each flour absorbs liquid differently and the absorption depends on the weather conditions too.
• Lastly wait till the bread cools well before slicing.
• Use a long sharp serated knife for slicing.
• For my usual bread I use around 400 grams of flour and usey 9 by 3.5 by 3.25 inches bread tin. But for such experiments, I prefer smaller loaf and hence use my small bread tin. Also such breads will taste good only when it is fresh. Moreover in summer, home made breads have a very small shelf life.