BUTTERMILK CLUSTER (FAT FREE)

My husband had to go to Pondicherry for a project. We could not have missed this wonderful opportunity to visit the Pondicherry again. Pondicherry’s quaint lanes and by-lanes never fail to charm. The beautiful French architectures, the lovely view of the Bay of Bengal with the mighty waves lashing on the shores, nightlife in the Goubert lane, garden restaurants and terrace restaurants with must try multi cuisine menus are the visitor’s delight. There is an air of spirituality and tranquility about Pondicherry that attracts people from all over the world. It was a lovely break!

Lotus 

Message at the entry of the garden in the Park Guest House worth pondering over.

Kids enjoying the sea side...

A green frog in the lotus pond.

Having settled after coming back, I made Buttermilk Cluster. Being a self taught baker, I am always on lookout for learning the right know how of baking breads and thus honing my skills. Some of the sites have been tremendously helpful and enriching. I attribute much of my baking skills to them.

Floyd Mann inspires me a lot. He has not received any formal training in baking. He just experiments  baking at home. And the assortment of breads that he has baked is unbelievable.

The recipe of Buttermilk cluster comes from his site. I have made some changes. I have halved the ingredients and added whole wheat flour.

I made two rounds of Buttermilk Clusters. This is a fantastic recipe as it does not use oil/fat at all. Oil has been used to grease the baking tin and to shape the rolls. And believe me, you don't miss the oil/ fat at all

In a round 8 inch cake tin

And in 7x7 inch cake tin

Soft and fluffy!

BUTTERMILK CLUSTER

Ingredients

2 cups all purpose flour

1 cup whole wheat flour

1 cup buttermilk

1 ¼ teaspoon instant yeast

½ tablespoon honey

½ teaspoon salt

3 teaspoons white sesame seeds

Method

Mix all purpose flour, whole wheat flour, salt and yeast.

Mix honey in buttermilk.

Add this to the flour mixture. Knead.

Knead for 6 to 8 minutes. The dough should be smooth and soft.

Oil a bowl. Transfer the dough to the bowl and cover it. Keep it for 1 hour or till double in size.

Knead the dough again for 5 minutes.

Oil a rectangular or a round baking tin.

Oil your palms and make oblong rolls of the dough. Place the oblong rolls in the baking tin keeping some distance between them.

Cover with a cling film and place in a warm place for 1 hour.

Gently coat the top of the rolls with milk wash (1 tablespoon milk and 1 teaspoon sugar) and sprinkle sesame seeds.

Bake in a pre heated oven at 200 degrees C for 25 minutes or till the top turns brown and the bottom sounds hollow when tapped.

Remove from the baking tin after 5 minutes.

Sending Buttermilk Cluster for Yeastspotting