Vegan Sunflower Bread recipe
A bread stuffed with seasoned potatoes and shaped into sunflower is something which has the full tendency, not just to attract the kids but adults as well.
Ingredients
1 cup = 200 ml
FOR BREAD DOUGH
- 1/2 cup Luke warm water
- 2 tsp sugar of your choice (we used bura sugar)
- 1 tsp yeast (we used active dry yeast)
- 2 Cup whole wheat flour
- 1/2 tsp salt
- 2 tbsp oil
- Water for kneading dough.
FOR STUFFING
- 4-5 Boiled potatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- Pinch of Asafoetida/hing
- 1 tbsp ginger garlic chilli paste
- 1 onion (chopped)
- 1/2 tsp black pepper powder
- 1 tsp red chilli flakes
- Pinch of Asafoetida/hing
- Salt to taste
- 1 tsp mix herbs
- 2 tbsp coriander leaves
FOR SHAPING BREAD
- 1 tbsp black sesame seeds
- 2 tbsp plant milk (mixed with some sugar)
- 2 tbsp butter (vegan)
- Water
Instructions
KNEADING DOUGH
- Take 1/2 cup Luke warm water and 2 tsp sugar in a bowl. Mix.
- Add 1 tsp yeast and mix.
- Let yeast rest for 8-10 minutes for activation and after the said time, the water will turn frothy and bubbly, which is a sign that yeast is properly activated.
- Now add 2 cup flour, 1/2 tsp salt and 2 tbsp oil.
- First mix everything with hand.
- Then start adding water little by little and keep on kneading the dough.
- Knead the dough for good 10 minutes.
- Put the dough in greased bowl and apply oil on dough as well.
- Put a lid on the bowl and place the bowl in some warm area of the kitchen for 1:30 hours.
PREPRATION OF STUFFING
- While the dough is fermenting, prepare the stuffing and for that add 1 tbsp oil, pinch of hing, 1 tsp cumin and 1 tbsp ginger garlic chilli paste in a pan.
- Saute till paste turns slightly brown.
- Add 1 chopped onion and saute till onion turns slightly brown.
- Add 1/2 tsp black pepper powder, 1 tsp red chilli flakes, salt to taste and 1 tsp mix herbs. Mix.
- Now add 4-5 boiled potatoes and mix. Mash them with potato masher.
- Lastly add 2 tbsp coriander leaves and mix.
- Stuffing is ready. Keep aside for cooling completely.
SHAPING OF BREAD
- After 1:30 hours, the dough must have been doubled in size.
- Knead it again for a minute.
- Divide dough in 2 equal proportions.
- Take one portion and roll it round in a circle of about 10 inches diameter. Dust flour whenever needed.
- Place this circle in a baking tray lined with greased butter paper or silicon mat.
- Take a small bowl (of about 3 cm) and place it in the middle of your rolled-out circle, pressing it gently to create an indent.
- Remove the bowl and place some potato stuffing over there.
- Also put the stuffing in a ring shape around the central stuffing at some distance, as shown in picture.
- Brush some water on the naked part of the round roti.
- Roll out the 2nd part of the dough to the same diameter and place it carefully on the first circle having stuffing.
- Join the 2nd part with the first part where the water was applied. (Video is attached to this post for better understanding).
- Seal the edges properly.
- Using a sharp knife, cut into 4 parts taking care to leave the middle indent of 3 cm as it is.
- Divide each quarter into 6 equal petals making total of 24 petals.
- Working gently, twist each petal.
- Press the edges.
- Cover the bread with a clean cloth for second proofing for 30 minutes.
- Brush the entire bread with milk (mixed with sugar)
- Sprinkle some black sesame seeds in the middle round bump giving the bread a sunflower look.
- Bake in the preheated oven @180°C for 18-25 minutes or until the top is golden.
- Brush the butter over the hot bread.
- Cool on a wire rack for 10 minutes.
- It's ready. Enjoy