Wheat flour takes longer time to digest which helps maintain blood sugar levels. Good for weight watchers.
INGREDIENTS
- Banana very ripe 1
- Egg 1
- Olive oil 2 tbsp
- Wheat flour 1 and 1/2 tea cup
- Milk 1/2 tea cup
- Baking soda 1/2 tsp
- Baking powder 1 tsp
- Oregano 1 tbsp
For yeast mixture
- Warm water 1/2 tea cup
- Sugar 1 tsp
- Yeast 2 tsp
For blending( in mortar and pestle)
- Coriander leaves chopped 2 tbsp
- Fennel seeds 1/2 tsp
- Carom seeds 1/2 tsp
- Kasuri methi 1 tbsp
- Coriander powder 1/4 tsp
- Garlic 3-4
- Salt to taste
METHOD
Take a mortar and pestle add garlic, carom seeds, fennel seeds, kasuri methi, coriander leaves, coriander Powder and make a coarse paste. Keep it aside.
In a large bowl add wheat flour, baking powder and baking soda and mix well.
Take another small bowl, add half tea cup warm water, yeast and sugar. Mix and close it for ten minutes. After ten minutes the yeast will froth, add this to the wheat flour.
Add the yeast, egg, mashed banana, milk and masala paste to the wheat flour. Mix and knead it. The dough will be sticky. Add a tbsp olive oil ,knead it. Cover and rest till the dough rises up ( 2-3 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, I have used a circular cake tin, grease it nicely with olive oil and add the dough into it. Let it rest for half an hour , the dough will rise.
Preheat the oven for 10 minutes at 180°C. Keep the dough in the lower rack ( toast mode) and bake for 25 to 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.
Serve with butter and jam.
