EGGLESS CHOCOLATE CHUNK BANANA BREAD | NO EGGS | GLUTEN FREE #shorts
Got overripe bananas? Don’t worry; I’ve got a recipe for you! ????????
Chocolate Chunk Banana Bread is sweet, thick, fluffy, and, dare I say, moist. ????This recipe is my absolute favourite! Now there might be a lot of banana bread recipes out there, still, this one is exclusive and one of the best loaves I have ever made using super nutritious and healthy chickpea flour.
Ingredients:
1/2 cup butter, softened
6 tsp castor sugar
1+1/2 cup mashed bananas
3/4 cup milk
2 cups chickpea flour
1 tsp baking powder
1/2 tsp baking soda
1 teaspoon cinnamon powder
1/2 cup crushed walnuts
1/2 cup chocolate chunks
Method
1. Pre-heat the oven to 180C. Line a 9” X 4” loaf pan with parchment paper
2. In a bowl mix butter and sugar, until the mixture is fluffy.
3. Add in the mashed bananas and milk to it and mix it well.
4. Now sift in the chickpea flour, baking powder, baking soda and cinnamon powder.
5. Make sure you do not over mix.
6. Fold in the crushed walnuts and chocolate chunks. The batter will be thick.
7. Transfer the batter into the prepared loaf pan and bake at 180C for 40-50 minutes.
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Fast No Knead Multi-Seed Bread
Healthy and simplest, I might say, no knead no yeast multi-seed bread that you can perfectly use for your sandwiches. All you need to do is mix with a wooden spoon and bake, that's it. Use your favourite seeds and make it your own. Hope you'll like it!
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मल्टीग्रेन ब्रेड | Multigrain Bread by Tarla Dalal
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Multigrain Bread
Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma. Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour. Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter. At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter. Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!
Preparation Time: 5 minutes.
Cooking Time: Nil.
Makes 1 bread loaf (16 slices)
Baking Time: 35 minutes.
Baking Temperature: 210°C (420°F)
For Multigrain Bread
2 cups whole wheat flour (gehun ka atta)
¼ cup ragi (nachni / red millet) flour
¼ cup jowar (white millet) flour
¼ cup bajra (black millet) flour
1 tbsp powdered flaxseeds (alsi)
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking rolled oats
¼ tsp gluten powder
A pinch of calcium propagate powder
1 tsp salt
1 tbsp instant dry yeast
1 tbsp castor sugar
1½ tsp oil for greasing and brushing
To be mixed into a topping
½ tsp whole ragi (nachni / red millet)
½ tsp whole bajra (black millet)
1 tsp quick cooking rolled oats
½ tsp flax seeds (alsi)
Method
For multigrain bread
1. To make multigrain bread, combine the dry yeast, castor sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
3. Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers with little water and press the dough lightly to spread it evenly.
4. Sprinkle the prepared topping evenly over it and press it gently so that the seeds stick to the dough.
5. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
6. Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
7. Lower the temperature to 160°C (320°F) and bake it for 10 minutes. Keep aside to cool slightly.
8. Once the bread loaf has cooled slightly, de-mould it and cut it into 16 slices of 13 mm. (½“) each using a serrated knife.
9. Serve the multigrain bread or store in an air tight container. It stays fresh at room temperature for 2 days.
???? THE PERFECT Homemade Multigrain Bread Recipe ????
???? THE PERFECT Homemade Multigrain Bread Recipe with all the detailed instructions you need for FOOLPROOF bread. Try this homemade multigrain bread once and you will never want to use a store bought one again!
►►HOMEMADE MULTIGRAIN FLOUR MIX:
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What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker
Multigrain Bread Recipe By Food Fusion
After many requests, we have for you a perfect recipe for Homemade Multigrain Bread. Use #Sunridge High Fiber Atta to get the best results. #HappyCookingToYou #FoodFusion
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Multigrain Bread
Recipe in English:
Ingredients:
-Alsi ke beej (Flex seeds) 1 tbs
-Instant white oats 1/3 Cup
-Kaddu ke beej (Pumpkin seeds) roasted ½ tbs
-Suraj mukhi ke beej (Sunflower seeds) roasted ½ tbs
-Tarbooz ke beej (Melon seeds) roasted 1 tbs
-Brown sugar powdered ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Lukewarm water 1 Cup
-Sunridge High fiber flour 2 & ¼ Cups
-Brown sugar powdered 2 tbs
-Namak (Salt) ½ tsp
-Anda (Egg) 1
-Kaley til (Black sesame seeds) 2 tbs
-Makhan (Butter) melted 2-3 tbs
-Olive oil 1 tsp
-Kaley til (Black sesame seeds) 1 tbs
-Suraj mukhi ke beej (Sunflower seeds) roasted 1 tbs
-Kaddu ke beej (Pumpkin seeds) roasted 1 tbs
-Tarbooz ke beej (Melon seeds) roasted 1 tbs
-Instant white oats 1 tbs
-Doodh (Milk)
Directions:
-In grinder,add flex seeds & grind to make powder.
-Add instant white oats & grind again.
-Add pumpkin seeds,sunflower seeds and melon seeds,grind coarsely & set aside.
-In a small jug,add brown sugar,instant yeast,warm water & mix well,cover & let it rest for 10-15 minutes.
-In a bowl,add half quantity of high fiber flour,brown sugar,salt and mix well.
-Add egg,dissolved yeast mixture & mix well for 14-15 minutes with the help of wooden spoon (It will help creates gutter).
-Now add remaining high fiber flour,coarsely ground seeds mixture,black sesame seeds,melted butter,mix well & knead until dough is formed.
-Grease with olive oil,cover & let it rest for 1 hour at warm place.
-Knead dough again until smooth and roll out with the help of rolling pin and fold according to pan size,pinch & seal the ends.
-Now spread black sesame seeds,sunflower seeds,pumpkin seeds,melon seeds & instant white oats on clean working surface,mix well and roll bread dough over it,coating all the surface of the dough.
-Transfer bread dough on a greased with olive oil 4 x 9” inch bread loaf pan,cover with cling film & let it proof for 30 minutes.
-Apply milk with the help of the brush & bake in preheated oven at 180 C for 28-30 minutes.
-Take out from the oven,cover with kitchen towel for 30 minutes.
-Cut into slices & serve!
Recipe in Urdu:
Ajza:
-Alsi ke beej (Flex seeds) 1 tbs
-Instant white oats 1/3 Cup
-Kaddu ke beej (Pumpkin seeds) roasted ½ tbs
-Suraj mukhi ke beej (Sunflower seeds) roasted ½ tbs
-Tarbooz ke beej (Melon seeds) roasted 1 tbs
-Brown sugar powdered ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Lukewarm water 1 Cup
-Sunridge High fiber flour 2 & ¼ Cups
-Brown sugar powdered 2 tbs
-Namak (Salt) ½ tsp
-Anda (Egg) 1
-Kaley til (Black sesame seeds) 2 tbs
-Makhan (Butter) melted 2-3 tbs
-Olive oil 1 tsp
-Kaley til (Black sesame seeds) 1 tbs
-Suraj mukhi ke beej (Sunflower seeds) roasted 1 tbs
-Kaddu ke beej (Pumpkin seeds) roasted 1 tbs
-Tarbooz ke beej (Melon seeds) roasted 1 tbs
-Instant white oats 1 tbs
-Doodh (Milk)
Directions:
-Grinder mein alsi ke beej dal kar achi tarha grind ker ka powder tayyar ker lein.
-Instant white oats dal ker dubara grind ker lein.
-Kaddu ke beej,suraj mukhi ke beej aur tarbooz ke beej dal ker coarsely grind ker lein & side per rakh dein.
-Chotay jug may brown sugar,khameer aur neem garam pani dal ker achi tarha mix karein aur dhak ker 10-15 minutes k liya chor dein.
-Bowl mein high fiber atta ki half quantity,brown sugar aur namak dal ker ache tarhan mix ker lein.
-And aur dissolved yeast mixture dal dein aur wooden spoon ki madad sa ache tarhan 14-15 minutes tak beat ker lein.
-Ab remaining high fiber atta,coarsely ground seeds mixture,kelay til aur melted makhan dal ker achi tarha mix karein aur goond ker dough tayyar ker lein.
-Olive oil sa grease karein aur dhak ker 1 hour garam jagha per proof hunay kliya rakh dein.
-Dough ko smooth hunay tak dubara ghond lein,rolling pin ki madad sa bail lein aur pan size ka mutabik fold ker ka sides ko pinch & seal ker lein.
-Kaley til,suraj mukhi ke beej,kaddu ke beej,tarbooz ke beej aur instant white oats ko clean working surface per dal ker achi tarha mix karein aur bread dough ko roll ker lein.
-Bread dough ko greased 4 x 9” inch bread loaf pan mein dal dein aur cling film sa dhak ker 30 minutes k liya proof ker lein.
-Brush ki madad sa doodh laga lein aur preheated oven mein 180 C per 28-30 minutes k liya bake ker lein.
-Oven sa nikal lein aur kitchen towel sa dhak ker 30 minutes k liya chor dein.
-Slices mein cut ker k serve karein!