Whole wheat bread from leftover cooked moong dal | eggless bread from leftover moong dal | leftover moong dal cooked recipe
Bread made with whole wheat flour and leftover cooked moong dal.
Ingredients
- 3 cup Whole wheat flour
- 1 cup Leftover Moong Dal cooked
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Mixed herbs
- 1 tsp Yeast instant
- 2 tbsp Oil plus 1 tsp for greasing & oiling
- Water as per need Luke warm
- Milk - just a spoon or two for milk wash
Instructions
- Take a big bowl and add whole wheat flour, sugar, yeast, salt, mixed herbs and oil. Mix them to combine.(Here we are using instant yeast which needs no prior activation).
- Add 1 cup of thick leftover Moong daal. Daal should be slightly warm.
- Mix everything with the finger tips and the mixture will turn crumbly.
- Start kneading with the help of Luke warm water. Knead the dough for minimum 8 to 10 minutes. Dough should be slightly loose.
- Apply oil on the dough and cover the bowl with cling film.
- Keep it at some warm place till the dough doubles.
- Take out the dough and knead again, but this time only for a minute or two.
- Grease loaf tin and transfer dough in it. Spread the dough in the tin.
- Cover the dough with kitchen towel and place it again for second rising.
- Brush the dough. Bake it in a preheated oven at 190°C till the upper crust is brown. As every oven is different, we baked it in the middle rack with both the rods on for about 40 minutes & then for 15 minutes in the lower rack with the only lower rod on. Your's may vary.
- Do the toothpick test and then take out the pan and let it cool down on a wire rack. Invert and cut into slices.
- Your whole wheat bread from leftover cooked Moong dal is ready.
Video
Notes
* We are making this recipe with the leftover Moong Dal, which is already cooked. If making during summers, it is suggested to make this bread on the very day when the Dal is prepared.
Reason being, during summers, we can't keep the food outside refrigerator for a long time to prevent from spoiling. And in this recipe, you have to keep the dough (carrying Dal) at warm place twice, meaning there by, for couple of hours. So there's maximum possible that if the dal is too old (even yesterday's), it may spoil the whole dough.
Reason being, during summers, we can't keep the food outside refrigerator for a long time to prevent from spoiling. And in this recipe, you have to keep the dough (carrying Dal) at warm place twice, meaning there by, for couple of hours. So there's maximum possible that if the dal is too old (even yesterday's), it may spoil the whole dough.