Recipe for Whole wheat Rosemary bread in a pressure cooker
I am ready with my most awaiting recipe for baking and guess what.....the power supply goes duff......but this doesn't stop me from my baking.....my solution for this situation is the humble pressure cooker.........an essential part of each kitchen. This is not the first time I am baking in the pressure cooker. I have baked many of my cakes in the pressure cooker.
The texture of the wheat bread will be slightly on the denser side as compared to the regular refined flour bread but definitely you can count on its health factor.
No alterations have been done in the basic recipe of bread (to be baked in the oven).The results were more than satisfactory. This technique has come as a great saviour to me. I am sure many of you will agree with me…
This recipe is similar to the rosemary and garlic bread which I had posted recently. There is no change in the procedure accept the fact it will be baked in a normal pressure cooker. Even if you do not have an oven, that should not stop you from baking a bread at home.
Ingredients
1 cup plain flour
1 cup whole wheat flour
1 tsp crumbled fresh yeast
2 tsp crushed jaggery
1 cup lukewarm water
1 tbsp clarified butter
3 to 4 sprigs of fresh rosemary
½ tsp salt
Flour for dusting
How to make
Put the jaggery and yeast in a small bowl. Add 2 tbsp of lukewarm water to it. Keep aside to froth.
Sift the flours in a big mixing bowl. Add salt and rosemary leaves. Mix well.
Make a well in the center. Add yeast to it and mix.
Knead to make a soft dough by adding about a ¾ cup of lukewarm water.
Transfer on a floured surface. Knead the dough for 12 to 15 minutes.
Knead by stretching and folding method.
Keep the dough in the bowl to prove.
Cover with a moist cloth. Keep aside till it doubles in size. Proving may take 40 to 60 minutes.
Knead the dough again. Shape it to fit into the baking tin (8”x3”).
Grease and dust the baking tin. Place the dough in the baking tin. Keep aside till it doubles in size.
Remove the weight and the gasket from the lid. Keep an inverted plate inside the cooker. Cover with lid and heat it on maximum heat for 5 minutes (I am using a 5 litres capacity cooker).
Remove the lid. Carefully place the baking tin. Cover with lid again. Reduce the heat. Bake for 30 minutes. Check the bread.
Demould after 5 minutes. Let it cool before slicing it.
Tips
- Kneading the dough for the suggested time gives good results.
- Proving time may vary according to the season.
