Wheat is believed to be rich in nutrients and low in fat content and easily available all over the world. Even after processing the nutrient content is retained in wheat. It also contains a healthful portion of vitamins B1, B2, B3, B5, B6, and E and folic acid, as well as calcium, phosphorus, zinc, copper, protein, magnesium and iron.
Bread, cakes, muffins, indian flat breads, pasta , crackers are some of the food items made from wheat.
This recipe is easy to make and the bread after baking is soft and delicious. Good yeast should be used, I have prepared with active dry yeast. The dough should double in size and after it is transferred to baking tin, again have to rest the dough to rise. After baking the bread should cool down before cutting into slices.
INGREDIENTS
- Wheat flour 2 and 1/2 tea cup
- Ripe bananas 2
- Yeast 1/2 tsp
- Sugar 1 tsp
- Warm water 1/4 tea cup
- Baking powder 1/2 tsp
- Baking soda 1/2 tsp
- Oregano 1 tbsp
- Sesame seeds 1 tbsp
- Olive oil 1-2 tbsp
- Salt 1/2 tsp
METHOD
Add yeast( use good quality yeast) and sugar in warm water, mix it, cover and keep till it froths.
In a large vessel add wheat flour, yeast, baking powder, baking soda, mashed bananas, oregano and knead well. It will be very sticky dough( add little water if it is not sticky). Add olive oil and knead. Cover and keep for two- three hours.
The dough will rise and double. Take it out again knead it, if it is very sticky add little flour or oil and knead.
Grease a bread tin, grease it nicely with olive oil and add the dough into it. Let it rest for 1 hour , the dough will rise.
Preheat the oven for 10 minutes at 175°C. Keep the dough in the lower rack ( toast mode) and bake for 30 minutes or till the top turns golden brown.
Take it out and let it cool in the wire rack. Once it cools down, take out the bread and cut it with a serated knife.
Serve with butter or jam.
