Bread baking day

by Sunita on January 19, 2009

Hope you had great weekend and have greeted the new week with renewed vigour!

Well, it’s time for some fresh home made bread again, and for me, nothing beats the satisfaction derived from it. Bread baking days are really special. Kneading, watching the dough rise, shaping, baking and taking in their heavenly aromas. Yes, it is worth all the hassle. And like all home made goodies, it offers tremendous potential for experimenting with flavours too.

This time I made some cheesy , rye and tomato bread.

It is quite easy to make and is packed with flavour. I have used rye flour which has a distinctive flavour. It is naturally lower in gluten, so I added some wholemeal plain flour , also referred to as 100% extraction flour, because it contains 100% of the wheat grain, including the bran and germ. It has a higher fibre content than plain flour. Sun dried tomato paste, herbs, mature cheddar cheese and chillies were also added to the dough to give added flavour. An assortment of seeds and chillis were sprinkled to the top for some extra bite.

The following measurements make 10 good sized rolls. I, however, made 6 rolls and 1 loaf.

What’s needed-

1 and 1/4 C  stone-ground rye flour
1 and 1/2 C + 12 tblsps wholemeal plain flour
2 tsp of fast action dried yeast
2 tblsp sun dried tomato paste
1 and 1/2 tblsp salt
2 and 1/2 C of loosely packed mature cheddar cheese
1 tblsp dried oregano
1/2 tsp garlic paste
1 tsp of crushed red chillies ( more or less)
2 tblsp extra virgin olive oil
1 and 1/3 c of warm water

For the tops-

a little milk
a handful of sunflower and sesame seeds and a little crushed red chilies, mixed together
a few tbsp of melted butter for brushing the tops after baking

How to-

  1. In a  bowl, place the rye flour, 1 and 1/2 c of wholemeal plain flour, yeast, sun dried tomato paste, oregano, cheese, extra virgin olive oil, garlic paste, chillies and salt. Rub the ingredients together with your fingertips till the mixture resembles fine crumbs.
  2. make a well in the centre of the flour mixture, and tip in the warm water. Mix everything together. It will be very sticky at this stage.
  3. Add the rest of the flour, a tblsp at a time and mix well after each addition. Gradually, with the addition of more flour, it will be quite workable and you should be able to knead it quite easily.
  4. After all the flour has been added, knead the dough for at least 5 minutes. and form a smooth ball of dough.
  5. Place the ball of dough in a clean, oiled bowl and toss it around. Cover the bowl with an oiled plastic wrap and leave in a warm place for about an hour or till the dough rises in volume.
  6. Punch down the dough with your knuckles and knead for about 4-5 minutes.
  7. Shape the dough into a log and divide into 10 equal portions.
  8. Grease a baking tray. Shape each portion into a ball and place them on the tray, with enough room in between to allow for the balls of dough to rise. ( As I mentioned earlier, I shaped the dough into 6 rolls and one loaf. For the loaf, I made an oval shape and made three cuts on the top with a sharp knife. The rest was the same).
  9. Brush the tops with a little milk and sprinkle the seeds and chilli mixture. Cover the tray loosely with an oiled plastic wrap and leave to rise again for about 45 minutes or till doubled in volume.
  10. Pre heat the oven at 220 deg C. Remove the plastic wrap and place the tray in the top rack of the pre heated oven and bake for about 17 -19 minutes or till the top browns beautifully and a toothpick inserted through the centre comes out clean ( For the loaf, I baked for about 16 minutes, covered the top with a foil and baked for 5 more minutes)
  11. Brush the tops immediately with the melted butter ( softens the crust).
  12. Cool the rolls in the tray for a minute and transfer to a rack to cool completely.

All the flavours in the bread merged with each other perfectly. The rolls / loaf met with 100% approval from the family. I served them with some hearty soup on a cold night. Rengoni and Agastya even had a piece each on it’s own :-)

Needless to say, these rolls and loaf are off to Temperance as my contribution for “Bread Baking day #16″.

Polariod Delicious Icon Polariod Digg Icon Polariod Email Icon Polariod Facebook Icon Polariod Reddit Icon Polariod StumbleUpon Icon Polariod Twitter Icon

{ 31 comments… read them below or add one }

1 Asha January 19, 2009 at 2:01 pm

Perfect bread!! Tomato sounds great with cheese. Great entry Sunita! :) )

Dr.MLK’s day, so school is off but have few appointments to keep today, very foggy day too.


2 Sunita January 20, 2009 at 10:01 am

Thanks Asha…it’s cold here too, and wet!


3 Aparna January 19, 2009 at 3:13 pm

Such a lot flavour and fibre in your bread, Sunita. Looks very soft and nice. Reminds me I have to do my BBD post.:)


4 Sunita January 20, 2009 at 10:01 am

Thanks aparna…will look out for yours :-)


5 sathya January 19, 2009 at 7:06 pm

Hi sunita,

first time here,, you have a wonderful site…
cheese & tomatoes, sounds gr8…
will give it a try !


6 Sunita January 20, 2009 at 10:00 am

Welcome to my world, Sathya…do give the bread try :-)


7 Happy Cook January 19, 2009 at 7:34 pm

This bread looks so yummy. Yeah i would also do like the kids have them just like that.
I do make bread everythree days, then it is just the spelt bread and i have blogged about tjem.
I soon have to make a another bread.


8 Sunita January 20, 2009 at 9:59 am

I love spelt bread too and make it quite often :-)


9 ttfn300 January 19, 2009 at 8:09 pm

ooh, i’ve never seen sundried tomato paste! LOVE the sounds of this :)


10 Sunita January 20, 2009 at 9:59 am

I got some from the local supermarket in the Italian food aisle.


11 Lore January 19, 2009 at 8:36 pm

Ih yes! I love a good savoury bread and this one has everything I could possibly want: cheese, herbes, and tomatoes + a great crunch thanks to the seeds on top. Lovely!


12 Sunita January 20, 2009 at 9:53 am

Thank you Lore :-)


13 snooky doodle January 19, 2009 at 9:21 pm

your bread making skills are amazing. Surely its a satisfaction making your own bread however only when the finished product is like yours. Amazing. not like mine brick hard :(


14 Sunita January 20, 2009 at 9:53 am

Thanks snooky…btw, I too have had my share of bricks when I started out :-D


15 Kiran January 20, 2009 at 12:52 am

I want to make this and try out by just looking at the wonderful pictures ;) I have never baked bread with rye, so will give it go soon, thanks for sharing the recipe.


16 Sunita January 20, 2009 at 9:52 am

You’re welcome Kiran…do give the bread a try :-)


17 Nirmala January 20, 2009 at 3:18 am

Lovely rolls and u had them with a soup ? I crave for them now :)


18 Sunita January 20, 2009 at 9:51 am

Thanks Nirmala…wish you were near…


19 Nicisme January 20, 2009 at 9:35 am

You can’t beat freshly baked home-made bread and this looks really good. It has great colour and I love the crunch of the seeds.


20 Sunita January 20, 2009 at 9:50 am

No, you can’t ! And yes, we did love the bread :-)


21 priya January 20, 2009 at 10:44 am

wow………being the bread lover that i am i just feel like putting my hand thru the screen and grabbing a few pieces of that warm yummy bread


22 Sunita January 22, 2009 at 8:03 pm

Thank you Priya :-)


23 DK January 20, 2009 at 9:49 pm

Am yet to make my cheesy bread! This is absolute heaven! Send me a parcel will you :) or else I might just invite myself to ur place – better choose the lesser of two evils :)



24 Sunita January 22, 2009 at 8:28 pm

Aww DK ! No evil in it…wouldn’t mind any of the two :-)


25 Soma January 21, 2009 at 3:16 am

Gorgeous Sunita. I love Cheese & tomato bread, esp the spicy kind like this. I have never used rye tho’ … (I still think twice before I start to bake a new kinda bread) .Your pics are making me think now… should I do one or not:-)


26 Sunita January 22, 2009 at 8:29 pm

Of course, go ahead…you’ll never know till you try, will you :-)


27 nithya January 21, 2009 at 4:29 am

Tomato and cheese…wow they are so good together…..looks great sunita!


28 Sunita January 22, 2009 at 8:29 pm

Thank you Nithya :-)


29 Cynthia January 22, 2009 at 2:49 am

You are an exceptional baker.


30 Sunita January 22, 2009 at 8:30 pm

Thank you Cynthia :-)


31 Ramya September 23, 2009 at 12:39 am

hey Sunita, love that you use wheat flour in most of your baking! I have never tried baking bread before but the enticing pictures on your site makes me want to give it a shot. Will try this real soon! Visiting your site is always inspiring :)


Leave a Comment

Thank you for dropping by and leaving your constructive feedback. I appreciate and value each and every one of them and will try to answer your queries to the best of my ability.

However, at times, the virtual life may take a backseat, and I may be unable to reply to your comments as quickly as I would like to. On such occasions, please bear with me, and I will try to respond as soon as possible.

Thanks for visiting SUNITA'S WORLD. I hope you enjoy your stay here.

Happy surfing!!

Previous post:

Next post: