MULTIGRAIN AND FLAXSEED BREAD




I was thrilled with the outcome of this recipe. Never imagined this bread to be so tasty and delicious......I mean.....just scroll through the list of ingredients and see how healthy this bread is!! Thank you Marye for the lovely recipe!

When we buy Multigrain bread at our local bakery they cut down on the multigrain! This bread was FILLED LOADED with flaxseed and other grains! 



This recipe is a keeper and Iv done it thrice already! Ok. Enough raving ..You need to try it to believe it. You can eat it plain or toasted with your favourite jam or butter......or evn plain with some scrambled eggs...........just the way I like it!

If you don't own a stand mixer, you can always knead by hand. a.......lthough kneading for a good 10- 15 minutes might be tiring! But on the bright side.............you just got yourself a good arm workout!!


Refrigerate the loaf if you want it to last longer, Stays good for about 10 days in the refrigerator. 
MAKES 1 LOAF
INGREDIENTS:
instant yeast - 1 packet (so no need to proof)
warm water -  1 cup
honey - 2 tbsps
7 grain mix - 1/4 cup
rolled oats - 1/2 cup (I used the quick cook oats)
flaxseed - 1/2 cup
bread flour - 1/2 + 1/4 cup
gluten - 2 tbsps
salt - 3/4 tbsp
melted butter - 1/4 cup
whole grain flour - 1/2 + 1/2 cup

PROCESS:
  • In the bowl of your stand mixer or any big bowl, add the yeast, honey, warm water, 7 grain cereal, oatmeal, flaxseed and gluten. Give it a stir with a spatula.
  • Add 1/2 cup of the bread flour and 1/2 cup of whole grain flour.
  • Stir until mixed.
  • Cover with a cling wrap and place it in a warm spot and let it rise about 30 minutes.
  • Punch down the dough and add the salt and butter. With the dough hook attachment on the mixer let the mixer do the kneading. Add in the remaining bread flour and whole grain flour.
  • Let the mixer knead till you get an elastic dough.
  • Knead for about 10 minutes.
  • Cover and place in a warm spot for the second rise.
  • Another 20-30 minutes or until doubled.
  • Punch down.
  • Let it rest for about 10 minutes.
  • Shape into a loaf and place in a greased loaf pan 
  • Oil the top and cover and let it rise another 20-30  minutes or until doubled.
  • Bake at 180 degrees for about 40-45 minutes or until the tops have turned a nice brown. it will sound hollow when tapped.
  • Cool completely before slicing. 

PRAWN AND DRUMSTICK KURMA



                        This kurma is so simpe yet delicious. simple flavours...........and lovely eaten with plain idyappams or even Ragi Idyappams

                        This recipe calls for simple and basic ingredients. hope you try out this recipe..........and have a lovely weekend :) 


INGREDIENTS:
oil
onions - 2
cardamom - 2
cloves - 4
cinnamon - 2 inch piece.
prawn, medium size - 1/2 kg
tomato, chopped - 1/2
ginger garlic paste - 1 tbsp
chili powder - 1/2 tbsp
turmeric powder - 1/2 tsp
coconut milk - 1 cup
drumsticks - 2
salt
curry leaves - 10(optional)
coriander leaves, chopped - 2 tbsps (optional)

PROCESS:
  • wash and clean the prawns. keep it ready. add 1/2 tbsp of turmeric powder and salt and keep aside for 15 minutes or so. (can skip this step if need be)
  • roughly chop the onions and put in the blender/food processor and make a puree. keep it aside.
  • cut the drumsticks into 3- 4 inch pieces and keep aside.
  • in a saucepan, bring some water to boil and add the cut drumstick pieces and boil till its done. drain and resrve the drumstick pieces.
  • in a wok, add about 3 tbsps oil and add the cardamoms, cloves and cinnamon.
  • add the pureed onion and curry leaves and saute for a few minutes. add more oil if required.
  • add the ginger garlic paste and saute for a minute. 
  • add the tomato. cover and cook till its mushy.
  • next add the chili powder and turmeric and cook for a few seconds.
  • add the prawn and stir. add salt.
  • add the drumsticks pieces and stir well. 
  • add the coconut milk. cover and cook for a few minutes. add the coriander leaves.
  • add more water if need be. 

MINI CHEESECAKE BITES - NO BAKE!



Hello readers! I know I have been MIA for awhile now. I had gone home for the holidays. Now tummies full and back to routine................I had to drag myself to sit and type out this post. Not a very good post to detox after the holiday though.....LOL!

These Cheesecake bites are absolutely delicious! Don't they look cute too? Perfect for serving guests. They are not too too sweet and are sure to earn you a compliment or two!
They are super easy to whip up! Don't need an oven too! Now straight to the recipe..........




INGREDIENTS:

for the crust:

digestive biscuits - 6
icing sugar - 1 tbsp
unsalted butter, melted - -5 tbsps
pinch of salt

cream cheese layer:
cream cheese, room temperature-  8 oz 
icing sugar - 1/2 cup
lemon juice - 4 drops (optional )
vanilla essence - 1/4 tsp
pinch of salt 

mixed berries puree:
mixed berries - 1/2 cup (I used frozen blueberries,strawberries, rasberries and blackberries)
coarse sugar - 1 and a half tbsps

PROCESS:
  • Take the biscuits in a zip loc bag. Seal it and beat it with a rolling pin till they become fine crumbs.
  • Place the biscuit crumbs in a bowl. Mix in the icing sugar, salt and  melted butter till they feel like wet coarse sand.
  • Ease a big piece of baking paper into a 4 by 6 inch pan (so that it is easy to pull out from the pan after the cheesecake is frozen)
  • Place the biscuit crumb mixture in the pan and flatten and even out the surface using the back of a fork.
  • Freeze till you make the cheesecake layer.
  • Now to make the fruit puree, place the fruits in the blender or food processor and give it a good whizz till there are no bits and its completely smooth.
  • Pass the puree through a thin mesh/sieve. Now mix the coarse sugar with the puree and keep aside.
  • To make the cream cheese layer, whisk the cream cheese with a hand mixer till smooth. Add the icing sugar, lemon juice, vanilla and salt and whisk for a minute  till it all comes together.
  • Take the pan out of the freezer and put the cream cheese mixture on top of the biscuit layer and even it out.
  • Then pour the fruit puree over the cream cheese layer evenly.
  • Freeze atleast 2 hours 
  • When ready to cut, hold the baking paper from the side and pull out the cheesecake.
  • Using a sharp knife cut it into small pieces.
NOTES:
  • You could also follow the recipe till the cream cheese layer and then serve the chilled fruit puree separately in a bowl as a topping.
  • you can cut off the uneven edges and then cut into small pieces before serving for a neat look.


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