RITIKA NARULA

Whole Wheat Sweet Potato Bread- Pav and Garlic Loaf

I am having a very hectic week at the office. With covid cases on the rise, it is becoming challenging with double masks on for 8 hours straight. It gets very exhausting at the end of the day. I wonder sometimes life was so easy before Covid then why we complained then !!
 
 
Anyways , back home , the family is crazy for home-baked breads. Before lockdown i had baked bread only 3 or 4 times and we hardly purchased breads from outside. With my new interest in breads , i started baking these a lot more often and the family loves fresh home baked bread.
 
Since it is a time consuming affair, I  bake these on weekends but i could not do it last weekend so they were waiting impatiently for the next bread bake. 
 
 
I was also excited to try a new very healthy ingredient -Sweet Potato in my bread. So i adjusted the bread baking as per my work schedule and prepared the sweet potato bread in batches. I prepared the dough one evening after my dinner. Covered and refrigerated the same .
 
Next day after office, i second proofed it and made fresh buns /Pav  for the dinner. I was left with some dough so i added some garlic paste to it and made mini Garlic Loaf with it. This was ready in no time. It all seemed so easy and effortless. The Pav were savored with bhaji. 
 
Mini Garlic Loaf was reserved for the breakfast. We added some cheese, tomatoes and capsicum on top of the Garlic loaf slices.
 
 
The dough was made using Whole Wheat and fine semolina in the ratio pf 2:1. However, the hero was sweet potato. It provided excellent structure and flavour to the bread. I just loved it totally . The additional time of boiling the sweet potato was totally worth it.  You can substitute potato with sweet potato  if you are not having it in hand. But sweet potato is nutritionally more superior to the potato and lends mild sweetness to the bread. So i highly recommend using that. 

 

 

 

AuthorRitika NarulaCategory, , , , , DifficultyBeginner

Tender and fluffy Whole Wheat and Sweet Potato Buns and Garlic Loaf

Yields12 Servings
Prep Time2 hrs 22 minsCook Time31 minsTotal Time2 hrs 53 mins

 240 grams or 2 cups whole wheat flour or aata
 160 grams or 1 cup fine semolina / barik suji
 115 grams or 2.5 to 3 boiled sweet potatoes
 1 tsp instant yeast
 2.5 tbsp milk powder (optional)
 1/2 cup buttermilk ( see notes)
 1 tbsp oil
 1 tbsp honey
 1 tsp salt
 1/8 cup or 2 tbsp warm water for yeast
 1/2 cup plus 2 tbsp hot water ( you can use leftover sweet potato water or normal water) * see directions

1

Take Whole Wheat flour, semolina, milk powder and salt in a bowl, mix well . Make a well in the centre.

2

Mix 2 tbsp warm water in yeast and keep aside.

3

Blend boiled sweet potato (after measuring) with buttermilk, honey and 1/2 cup warm water a few times and make a smooth mixture . After after add 2 tbsp very hot water so the mixtures becomes warm.

4

Pour dissolved yeast, sweet potato mixture and oil in the well made in the center of dry ingredients. Start mixing from center to outwards.

5

Cover and keep aside for 15 minutes.

6

Knead for 15 minutes. Add little extra water if required to make a soft dough.

7

Grease bowl with oil and place dough in it. brush some oil on top of dough as well. Cover and let it proof in a warm place till doubled in size at least for an hour or 1.5 hours.

I covered the dough and placed it in refrigerator and used the other day around 20 hours later.

8

If the dough was refrigerate then let it sit on counter for 30 minutes before deflating and proceeding further.

9

Deflate the dough. Cover and let it rest for 15 minutes (see notes)

10

Divide dough into 10 equals balls. You can make a bread loaf or 10 pav/dinner rolls with it. I made 8 pav and 1 mini garlic loaf with the recipe.

11

For pav, make equal size balls by rolling and tucking the dough then pinching it to make smooth balls (I made 73 grams each)

12

Brush baking pan with oil and place balls in it. Cover and let it proof at a warm place for 30 minutes.

13

For garlic loaf. I added ½ tbsp garlic paste to the dough.

14

Mix in garlic paste in dough sprinkle dry flour on the surface and top of dough and form the cylindrical shape.

15

Cover and proof for 40 minutes.

16

During last 15 minutes of proofing, Preheat oven at 190 degee C on convention mode both rods on.

17

Brush buns and bread with milk and bake in the middle rack at 190 degree C for 25 minutes or till it is golden brown on top.

18

I sprinkled dried coriander powder and tomato powder on top of buns. On bread, I sprinkled Mexican seasoning on top before baking.

19

Once baked, remove tray from oven, brush butter on top and demould after 5 minutes.

20

Apply butter on top and cover with damp cloth. Let it cool completely on a wire rack .

 

Ingredients

 240 grams or 2 cups whole wheat flour or aata
 160 grams or 1 cup fine semolina / barik suji
 115 grams or 2.5 to 3 boiled sweet potatoes
 1 tsp instant yeast
 2.5 tbsp milk powder (optional)
 1/2 cup buttermilk ( see notes)
 1 tbsp oil
 1 tbsp honey
 1 tsp salt
 1/8 cup or 2 tbsp warm water for yeast
 1/2 cup plus 2 tbsp hot water ( you can use leftover sweet potato water or normal water) * see directions

Directions

1

Take Whole Wheat flour, semolina, milk powder and salt in a bowl, mix well . Make a well in the centre.

2

Mix 2 tbsp warm water in yeast and keep aside.

3

Blend boiled sweet potato (after measuring) with buttermilk, honey and 1/2 cup warm water a few times and make a smooth mixture . After after add 2 tbsp very hot water so the mixtures becomes warm.

4

Pour dissolved yeast, sweet potato mixture and oil in the well made in the center of dry ingredients. Start mixing from center to outwards.

5

Cover and keep aside for 15 minutes.

6

Knead for 15 minutes. Add little extra water if required to make a soft dough.

7

Grease bowl with oil and place dough in it. brush some oil on top of dough as well. Cover and let it proof in a warm place till doubled in size at least for an hour or 1.5 hours.

I covered the dough and placed it in refrigerator and used the other day around 20 hours later.

8

If the dough was refrigerate then let it sit on counter for 30 minutes before deflating and proceeding further.

9

Deflate the dough. Cover and let it rest for 15 minutes (see notes)

10

Divide dough into 10 equals balls. You can make a bread loaf or 10 pav/dinner rolls with it. I made 8 pav and 1 mini garlic loaf with the recipe.

11

For pav, make equal size balls by rolling and tucking the dough then pinching it to make smooth balls (I made 73 grams each)

12

Brush baking pan with oil and place balls in it. Cover and let it proof at a warm place for 30 minutes.

13

For garlic loaf. I added ½ tbsp garlic paste to the dough.

14

Mix in garlic paste in dough sprinkle dry flour on the surface and top of dough and form the cylindrical shape.

15

Cover and proof for 40 minutes.

16

During last 15 minutes of proofing, Preheat oven at 190 degee C on convention mode both rods on.

17

Brush buns and bread with milk and bake in the middle rack at 190 degree C for 25 minutes or till it is golden brown on top.

18

I sprinkled dried coriander powder and tomato powder on top of buns. On bread, I sprinkled Mexican seasoning on top before baking.

19

Once baked, remove tray from oven, brush butter on top and demould after 5 minutes.

20

Apply butter on top and cover with damp cloth. Let it cool completely on a wire rack .

Whole Wheat Sweet Potato Bread- Pav and Garlic Loaf

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