Go Back
Vegan sunflower bread recipe

Vegan Sunflower Bread recipe

blessmyfoodbypayal
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.
Prep Time 1 hour
Cook Time 20 minutes
Resting time 1 hour 30 minutes
Course Bread
Cuisine world
Servings 1 Bread

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
Keyword sunflower bread, vegan sunflower bread