Tuesday, 15 August 2017

100% WholeWheat Breadsticks (Grissini)

It is the second day of a long weekend.  The morning was spent in collecting fresh vegetables from the kitchen garden. A basket full of fresh Lady finger and some brinjals were harvested. Rains have rendered the landscape green. We spotted a variety of caterpillars in our garden. 

One huge brown caterpillar seemed to be staring at us with its big eyes.

 Another was perched on the edge of a tender stem.
Post lunch, we made some whole wheat soup sticks. 

This is our favourite recipe. We added some dried chopped figs to the dough. The subtle saltiness of the bread sticks studded with sweet, succulent, chewy figs makes a delicious combination. 

We love them with our tea, kids love to eat them when hungry, we take them on journeys and enjoy them as a snack. We bake one big batch often.

100% WholeWheat Breadsticks (Grissini)


  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 to 5 dried figs
  • ¾ cup warm water
  • 2 teaspoon Instant dry yeast


  1. In a large bowl or plate, whisk together first three ingredients.
  2. Wash figs. Dry between the folds of a kitchen towel. Chop figs into small pieces.
  3. Add chopped figs to the flour mixture
  4. Add a little water at a time and begin to knead. Knead till you get a soft and supple dough.
  5. Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and leave to rise for 1  ½  hours or until double.
  6. In the last 15 minutes of rising, preheat oven to 180 degrees C. Line one baking tray with the parchment sheet.
  7. Punch the dough and roll out small pieces of dough into thin sticks (about ¼  inch thick)
  8. Place the breadsticks on the tray keeping some gap between them.
  9. Bake for 12 to 15 minutes or until golden.
  10. Cool and serve. Store in an airtight container.

Saturday, 12 August 2017

Marmalade Cake (Whole Grain And Vegan)

It is the first day of the long weekend. A list of chores long pending has been discussed with the kids. The first day has been assigned to arrange the cupboards that have been holding a lot of stuff just hoarded and seldom used. A lot of clothes not fitting anymore, a lot of magazines read over and over again, some toys and a lot of stationery. A big bag has been filled to be dispatched to its needful destination. Racks look clean and roomy. We feel lighter and better and de cluttered inside out.
Besides the physical clutter, we need to cleanse our inside as well. We tend to collect so much litter of thoughts and emotions that we don’t let go. A burden that we can’t afford to carry or throw off. But once ridden, it lightens and eases life.

Later in the evening, we baked a Marmalade Cake. It was relaxing after all the hard work. We used Lemon Marmalade in the cake and loads of zest.

 The evening after a heavy downpour was pleasant. We  spotted a Grey Bushchat in our backyard.

Marmalade Cake (Whole Grain And Vegan)


  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup warm water
  • ½ cup marmalade
  • 1/3 cup vegetable oil
  • 2 tablespoons apple cider vinegar or white vinegar or lemon juice
  • 2 teaspoons zest of a lemon (optional)


  • ½ cup icing sugar
  • 1-2  tablespoon lemon juice


  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan. Or, generously grease and dust one 3 cup bundt pan.
  2. Whisk together first four ingredients in a large bowl.
  3. In another bowl, mix the next four ingredients. These are liquid ingredients.
  4. Add dry ingredients to the bowl that has liquid ingredients. Mix gently till well combined. Do not over mix.
  5. Stir in zest.
  6. Pour into the prepared pan. Bake for 25-30 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
  7. Remove from the pan after 5 minutes. Invert on the rack to cool. Slice when cold.
  8. For the glaze, mix lemon juice and icing sugar. The glaze should be thick and not runny. Pour over the cake.

Friday, 4 August 2017

Fresh Peach Snack Cake (Eggless)


We are back from the hills and we are bringing with us a box of peaches from our friend’s orchard. Excitedly we removed the nails from the wooden box and kids squealed with joy to see the ripe peaches hiding in the pine needles. One after the other the fruits were taken out. And we ended up with a huge cache of peaches, some ripe and some semi ripe. Semi ripe peaches were carefully tossed back into the box.

Ripe peaches were red, robust and sweet. A squirt of juice filled up the mouth with every bite. We enjoyed the fresh fruit to our heart’s content.  Ripe peaches have a short shelf life, so we decided to bake a Fresh Peach Snack Cake, some muffins and also planned to use the remainder to make Peach Preserve.

We used peaches liberally in the cake and the cake was delicious. Being eggless and low fat, this cake makes an ideal snack cake. We loved it.

Fresh Peach Snack Cake (Eggless)


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup powdered sugar
  • 1 1/4 cup warm milk
  • 3 tablespoons melted butter or vegetable oil
  • 2 cups peaches diced (peeled and cut into small and thin pieces)
  • 1 teaspoon corn flour


  1. Preheat oven to 180 degrees C. Grease and line one 7x7 inches square cake pan.
  2. Take diced peaches in a bowl. Sprinkle cornflour and toss the pieces so that the pieces are coated with cornflour.
  3. Whisk together first four ingredients in a large bowl. Keep aside.
  4. In another deep bowl, Mix together milk, sugar and butter.
  5. Add dry ingredients to wet ingredients and stir to get a smooth batter.
  6. Fold in diced peaches. Reserve some pieces to arrange on top.
  7. Spoon the batter into the prepared pan. The batter will be thick and not runny.
  8. Arrange some peach pieces on top. Bake for 60 minutes or until the top turns golden and a toothpick inserted in the centre comes out clean.
  9. Cool in the pan for 5 minutes then invert on rack. Slice when cold.

Wednesday, 2 August 2017

Mango Bread

Rain spoilt our weekend. It marred our plan of going out for bird watching. The sky remained slaty all day, and the rain came down in torrents. The day was dull, wet and cold. However, some respite came in the evening when a part of the gray sky tore apart and a pinkish hue appeared that soon transformed into a dull orange. It stopped raining and it looked bright again.
We decided to go for a walk to a nearby lane flanked by fields on both the sides. It was breezy, pleasant and the air was fresh and energizing. The sky looked like a massive kaleidoscope, changing colours and patterns continuously. The rhapsody of changing tints and hues was hypnotical. Our walk was accompanied by the shrill croaks of the frogs hiding in the paddy fields, a tom cat pouncing on grasshoppers, some Red Wattled Lapwings wading in the waterlogged corners looking bewildered at our walking up and down.
We watched birds returning home, and as it got darker, the bats started emerging out from their hideouts.
It was time to go home. On our way, we purchased some soft milky corns from the farmers market. Some were boiled and enjoyed with a generous smearing of lemon and salt while some went into a tangy veggie that we had with a Mango Bread baked earlier in the day.

The bread is mildly sweet, very flavourful though the flavour of mango is not very evident, it is cinnamon that does the magic. The bread toasts well and is delicious with a generous lashing of butter. If your mangoes don’t make the bread look colourful, you may add some vanilla custard or a pinch or turmeric. This is entirely optional.

Mango Bread


  • 2 medium size ripe Mangoes
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 2 teaspoons instant dry yeast
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon powder
  • 1 tablespoon vanilla custard powder (optional)


  1. Peel slice and puree the mangoes. Measure 1 ½ cup.
  2. Add sugar and stir till it dissolves. Add melted butter.
  3. In a large plate, whisk together flours, yeast, salt, cinnamon powder and custard powder.
  4. Make a well in the centre and add mango puree. Combine with hands to get a shaggy dough. Cover and keep for 10 minutes. The dough will be easier to handle after rest
  5. Knead for 6-7 minutes or till you get a soft and supple dough.
  6. Shape it into a ball and keep in a greased bowl. Turn around once so that it is evenly coated with oil. Cover and keep for 1 1/2 hour or until double.
  7. Punch and knead again. Dust your counter with flour. Roll out the dough into a rectangle and then roll it back with hands from the far end to shape a loaf. Pinch the ends.
  8. Place the loaf seam side down in a greased loaf pan 8 ½ x 4 ½   inches in diameter.
  9. Cover and keep in a warm place for another 1 ½ hours or until double.
  10. Bake in a pre heated oven at 180 degrees C for 40- 45 minutes or till the bottom sounds hollow when tapped and the top turns golden.
  11. Cool on the rack. Slice when cold.

Saturday, 15 July 2017

Lemon Marmalade | Himalayan Lemon Marmalade

It was May when we last visited the hills. Call it late spring or early summer or amalgamation of both, the weather was pleasant and every bush, every tree was bursting with blossoms. We trekked on leafy lanes and silent alleys that passed through villages and fields.

Somewhere in between, we spotted a cottage with a lemon tree in the side laden with fruit. Some were fallen on the ground. 

We collected them and got them home. Some were used to make tangy lemonade while the rest were made into thick chunky marmalade.

Hilly Lemons or Pahari Nimbu as they are locally called, are spindle shaped with thick skin. The fruit is sour. The lemons are popularly used to make pickle. The best thing is that they are organic. No sprays or pesticides are used in cultivation. The peel can be used without any hesitation

 Brighten up your breakfast with tangy and chunky marmalade. I used some to bake a Marmalade cake.

Himalayan Lemon Marmalade


  • 2 large lemons
  • 4 cups water
  • 4 cups sugar

You will also need –
Muslin cloth, a sharp knife or kitchen scissors, a steel plate


  1. Wash the lemons. Wipe them dry. Chop off the edges of the lemons
  2. Peel the outer skin with a peeler. Take care not to peel too deep.
  3. Cut the peels into fine shreds. Keep aside.
  4. Cut lemons in half and then cut into segments. Remove flesh. Remove and collect all the membranes and seeds. Take membranes and seeds in the muslin bag. We will use them to make pectin.
  5. Take the flesh and shredded peels in a large steel wok. Add water.  Place muslin bag on the side. Bring the mixture to a boil and cook for 15-20 minutes or till the peels become tender. Eat one to test. If it is chewy, cook further add more water if needed.
  6. Remove the pectin bag and keep it in a bowl. Let it cool. When it is cool enough to handle, squeeze it get pectin. When you’ve collected enough, add pectin to the mixture.
  7. Add sugar.
  8. Cook the mixture on medium heat. It will foam up. Keep stirring continuously. Lower the flame if it is foaming up too much.
  9. After 20-25 minutes of cooking when it begins to thicken, drop some mixture on the steel plate If it Spreads out thinly, it needs to be cooked further. If it sets and wrinkles when pushed with a finger, it is done.
  10. Sterilise the jars while the marmalade cools. Wash and dry the jars with the lids. Keep them in the oven. Set temperature to 100 degrees and timer to ten minutes.
  11. Ladle warm jelly into the jars. Leave ¼ inch headspace at the top. Secure the lids.
  12. Once open, refrigerate.

My tip – The quantity of fruit, water and sugar will be same. If you have 1 cup peels and flesh, then you’ll require 1 cup water and 1 cup sugar.

Tuesday, 11 July 2017

Braided Herbed Breadsticks | #BreadBakers

It has been raining incessantly. The rain is falling heavily.  The sound is metallic when it falls on the car shed, it whispers when it passes through the trees. It sounds like strains of some musical instrument when it falls on our pond. The rise and fall of the wind speed gives rhythm to the sonorous music. The leaves seem to be studded with jewels with water droplets sitting on them.

We spot a Scaly Breasted Munia enjoying the rain.

Later in the day, it clears up. Sun shines through the clouds and butterflies begin to emerge from the bushes.

There is a lot of hullabaloo in the kitchen. We are making breadsticks. The dough is being rolled to be braided. Kids are trying their hand at braiding. Younger one makes fat braids while the elder one braids tightly. Soon the baking tray goes inside the oven and the yeasty aroma fills up the nooks and crannies of our home.

In the evening it begins to rain again and we enjoy our crisp breadsticks with thick tomato soup.

Braided Herbed Breadsticks


  • ¾  cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons instant dry yeast
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon Italian spice mix
  • 1 tablespoon mixed dry herbs
  • ¼ teaspoon powdered black pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil or any neutral oil


  1. Mix together first three ingredients. Cover and keep for 10 minutes. The mixture will turn frothy.
  2. Whisk together remaining ingredients.
  3. Add to the yeast mixture and stir till well combined.
  4. Empty dough on a floured counter and knead for 5-6 minutes till it becomes soft, supple and elastic.
  5. Transfer dough to a greased bowl. Turn around once to coat it with oil evenly.  Cover and keep for an hour or until doubled.
  6. Punch the dough and divide into two. Roll the first piece into a circle of about 12 inches in diameter.
  7. Cut 24 strips. Roll three strips one by one, at a time. Pinch the ends together and make a tight braid.
  8. Tuck in the edges on both the sides.
  9. Prepare all the bread sticks this way and place on a baking tray lined with parchment paper.
  10. Repeat with the other piece of dough
  11. Cover and keep for 20 to 25 minutes or until doubled. Preheat oven at 180 degrees C.
  12. Bake for 20 minutes or until golden.
  13. Cool on the rack.

Linking to Bread Bakers-

This month's Bread Baker's theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri's Cook Spot   
Gayathri's blog has a lovely collection of eggless bakes. Thank You Gayathri for choosing the 
wonderful theme
Here is the collection of all the beautiful braided breads from our team.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]


Monday, 26 June 2017

Peanut Oats And Honey Laddu (Gluten free and Sugar free)

It is late evening. The sky is packed with clouds, gray and heavy. Our little one sees his favourite cartoon characters in the clouds. He squeals with joy.  Our elder one spots animals. A strong breeze blows. Clouds change shapes and so do the characters. The breeze shakes the tree tops and there is a pitter patter of ripe jamuns falling on the dry leaves. Kids rush to collect the fruits and a Barbet drinking from the pot is caught unawares. She is bewildered.

Soon the clouds spread like a gray film on the sky and it begins to drizzle. Kids’ giggles are audible as they run around in the cool showers.
The kitchen is active. Dinner is being cooked. And, some healthy sugar-free laddus are also being made.

When hunger comes at odd hours, we enjoy these healthy sugar-free laddus. These are laddus in a new avatar. We prepare them every weekend and enjoy round the week. You can take them on journeys and picnics as well. It takes less than 20 minutes to prepare these guilt free laddus.

Peanut Oats and Honey Laddu (Gluten-free and Sugar-free)


  • 2 cups roasted peanuts
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 1/2 cups rolled oats
  • 1/4 cup Honey or maple syrup for vegan version
  • 1/2 tsp Vanilla essence 


  1. Take roasted peanuts in a grinder and grind till you get a fine powder.
  2. Add oil and salt and grind till you get peanut butter (almost). You will have to keep scraping the mixture down the sides and keep grinding to get peanut butter. It is ok even if the peanut butter is not creamy.
  3. After 10 minutes, add 1 1/4 cup oats and honey. Add vanilla. Mix once
  4. The mixture will be dough-like in consistency. Take a spoonful of mixture and press to see if you can make a laddu. If it is not holding shape, add remaining oats.
  5. Take a tablespoon of mixture and make laddus.
  6. Store in an airtight container. Refrigerate if making in summers.

Monday, 19 June 2017

Sfouf – Lebanese Curcuma Cake (Vegan)


It is late morning. We are sitting on the stairs in our backyard. The Sunlight is visible on the tree tops. The Sun will soon rise up higher and engulf our world in sweltering heat. Another very hot day is about to unfold. We are feeling listless. It is heat-induced lethargy. The Sun rises higher and golden hues spread further down. We see a spotted dove in our Magnolia tree.  It seems to be thirsty. The water pot is duly filled up.

Ginger tea arrives and we love to sip a  hot mug of steaming tea. Before the heat makes working impossible, we clean our backyard, a pumpkin climber is guided to climb the branch fixed on the ground. We notice the Dove again, now sitting next to the bird pot and intently watching our activities. We realized that we had forgotten to keep millets in the food table. The needful was done.

Later in the day, we got down to baking   Sfouf.
Sfouf is a sweet almond cake from Lebanon. Sfouf gets its beautiful golden hue from Turmeric. Turmeric is a powerful antioxidant. It has antibacterial, antiviral and anti-inflammatory properties. This definitely makes Sfouf healthy. Aniseed gives it a beautiful flavour. This is a simple, healthy, low fat and easy to make cake

Sfouf – Lebanese Curcuma Cake


  • 1 cup fine Semolina
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon turmeric powder
  • 3/4 + 2 tablespoons caster sugar
  • 2 tablespoons aniseed
  • 1 cup water
  • 1/2 cup oil
  • 1/4 cup almonds (blanched, peeled and halved)


  1. Grease and line the bottom of one 8 inch round cake pan. Preheat oven to 180 degrees C.
  2. Boil water. Add aniseed, cover and let steep for 20 minutes.
  3. Strain and keep aside anise tea till lukewarm.
  4. In a large bowl whisk together semolina, all-purpose flour, baking powder, turmeric powder and caster sugar.
  5. Add anise tea, oil to dry ingredients and mix well.
  6. Pour the batter into the prepared pan.
  7. Decorate with almond halves.
  8. Bake for 40 minutes. Check with a toothpick. If it comes out clean, it is done, Else, bake for another 5-6 minutes.
  9. Remove from the pan after 10 minutes. Run a knife around the edges and invert onto the cooling rack.
  10. Slice when cold

My Tip   Substitute water with milk. In that case, add just ground aniseed. You may also use toasted sesame seeds and pine nuts for decoration

Tuesday, 13 June 2017

Mixed Berry Almond Loaf | #BreadBakers

The season of flowers never seems to get over in the foothills. Even when the Sun is belligerent and spewing heat with all generosity, the Neem tree bears small milky flowers. It is a soothing sight to see cascades of flowers in the boughs. A sweet smell soothes the senses as you pass by or stand underneath. Bees, insects small birds all swarm around the bunches of flowers.

Last week we had an unexpected downpour. It rained heavily and our lawn turned into a swimming pool. A few days later, we a riot of colours. Football lilies sprouted out of every inch of the Earth. 

Dad loved them and the bulbs planted by him have been multiplying. He must be smiling from up there.

 It is early morning and we head to our backyard to collect ripe wood apples and mangoes that fall and remain hidden in the dead vegetation.  Our backyard is a parched landscape in the summer with mottled shades of brown. Some plants ( presumably planted by Dad) brighten the dull corners of the dry patch. These are snow white flowers growing around the tender branches.

We come home with bags full of ripe fruits and enjoy a hot cup of tea. No matter how hot it is, a cup of tea is refreshing. 

Later, we get down to baking a Mixed Berry Almond Loaf.
The loaf is moist, mildly sweet and full of chewy berries. Almond meal makes the crumb really soft and delicious. You can identify every berry by its taste and flavour.

Mixed Berry Almond Loaf


  • 1 ½ cup all-purpose flour
  • ¼ cup Almond meal
  • 1 cup castor sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon (scant) baking soda
  • ¼ teaspoon salt
  • 1 flax egg (1tbsp flax meal + 3 tbsp water. Mix and refrigerate for 10 minutes, Whisk. Use)
  • 1 cup warm milk
  • 1/3 cup oil
  • 1 teaspoon vanilla essence
  • 1 ½ cup dry mixed berries (blueberries, raspberries, cranberries, strawberries, blackberries)


  1. Preheat oven to 180 degrees C. Grease and line one 8x4 inch loaf tin.
  2. Whisk together first six ingredients in a large bowl.
  3. In another bowl, take all the liquid ingredients and mix well.
  4. Add dry ingredients to liquid ingredients and mix to combine.
  5. Fold in berries tossed in some flour.
  6. Spoon the batter into the prepared loaf tin.
  7. Arranged almond slices on top.
  8. Bake for 50 minutes or till the top turns golden and a toothpick inserted in the center comes out clean.
  9. Remove from the tin. Slice when cold                                                                                              
Linking to Breadbakers -

This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].


Tuesday, 6 June 2017

Vegan Funfetti Cupcakes

The heat is excruciating.  It has been the hottest summer it seems. It is still outside. Occasional call of the birds breaks the silence. Or, a thump of a ripe wood apple falling on the dry grass rips the calm. We hear a rustling sound in our backyard. It’s a Crow Pheasant walking on the dry leaves.

 We also spotted a baby tailor bird perched on a dry branch.

Kids declare that they are terribly bored. Having played board games, read story books, drawing, painting, and craft, they want to engage themselves in something new. Watching TV does not interest them. Heatwave restricts them indoors and they feel asphyxiated. Entertaining kids and involving them fruitfully can be a daunting task. Baking together is one beautiful way of killing boredom and monotony.  Kids love participating in the process. We decide on baking some vegan cupcakes with funfetti.

Kids are flooded with excitement and they squeal with joy as they begin measuring flour, mixing, stirring and also licking ladles and pans after the batter has been filled up in the cupcake tray.
It was good a utilization of time and the cupcakes were delicious.

Vegan Funfetti Cupcakes


  • 1 ½  cups all-purpose flour
  • 1 ½  teaspoon baking powder
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ¾  cup caster Sugar
  • 1 cup warm  soymilk (or, dairy milk for a nonvegan version)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1/3  cup oil
  • 1 teaspoon vanilla essence
  • 1/3 cup funfetti


  • ½  cup icing sugar
  • 1 tablespoon milk
  • 2 teaspoons funfetti


  1. Preheat oven to 180  degrees C. Line the standard 12 cup muffin tray with paper liners.  
  2. In a large bowl whisk together first five ingredients.
  3. In another bowl, take milk. Mix vinegar and let rest for 5 minutes. The milk will curdle
  4. Add oil and vanilla essence and mix well
  5. Add dry ingredients. Stir to combine and get a smooth batter.
  6. Fold in funfetti. Stir
  7. Pour the batter into the muffin tray filling 3/4 of each cavity.
  8. Bake for 25 minutes.
  9. Remove from the tray and cool on the rack.
  10. For glaze, mix icing sugar and milk to get a thick paste.
  11. Pour over the cupcakes. Sprinkle funfetti and serve.

My Tip: To make the glaze, add less milk first and check. Add more milk only if required. The glaze should be thick. 

Tuesday, 30 May 2017

Old Fashioned Buttermilk Bread

Summer is at the peak. Heat has sucked up all the energy leaving listless and restless. Trees wear a withered look, the ground is parched, grass dry and almost dead. Thirsty birds throng our bird pot. A pair of Koel drinks
water and looks relieved.

By evening, clouds begin to gather in the sky. Soon they spread all around. Air is heavy and vaporous.  It becomes humid. We pray that a good downpour happens. Many times before, the clouds gathered and got dissipated by the strong breeze leaving behind just dust. But as the evening progressed, there was lightening and thunder and it rained in torrents. The parched Earth drank up the water leaving a heavenly petrichor. It rained for hours and all the woes were forgotten and washed away. 
There was a jar of buttermilk in the refrigerator. We were loving it tempered with roasted cumin and a pinch of asafoetida. As the weather changed, we decided to use it and bake a buttermilk bread.

Buttermilk bread has an incredibly soft crumb and a great taste. It toasts well.
We toasted it and enjoyed with a generous amount of butter and hot tea.

Buttermilk Bread


  • 3 cups all-purpose flour
  • 1/3 cup oatmeal
  • 1 ½ teaspoon salt
  • 3 tablespoons oil
  • ¼ cup warm water
  • 3 tablespoons sugar
  • 2 ¼ teaspoon instant dry yeast
  • ¾ cup buttermilk


  1. Whisk together first three ingredients in a deep bowl. Add oil. Mix well
  2. In another bowl, take water. Add sugar and stir it till it dissolves. Add yeast. Cover and keep for 5-6 minutes. The yeast should turn frothy.
  3. Heat buttermilk till just warm (keep stirring while heating). Add to the yeast mixture.
  4. Mix dry and wet ingredients and knead for 6-7 minutes to get a smooth and supple dough. If the dough feels hard or dry, add more warm water and knead for another 3-4 minutes.
  5. Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place for 1 hour or till double.
  6. Punch again and roll it into a rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover with a kitchen towel.
  7. Keep in a warm place to rise for 1 hour or till dough crests slightly above the lip of the pan.
  8. Bake in a preheated oven at 190 degrees C for 25 to 30 minutes or till the top turns golden brown.
  9. Remove from the pan. Cool.

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