- Mix milk and water.Heat this solution till lukewarm.Divide it in two equal parts.
- Take one part.To half of it,add 1/4 tsp instant yeast and 1/4 tsp honey. Mix well.
- Cover and keep aside for about 15 minutes to bloom.
- In a mixing bowl,take 50 gm wholewheat flour, 50 gm maida,1 tbsp milk powder, pinch of salt ,minced garlic,some seeds and mix.
- Make a well in its centre and pour the frothy yeast solution in it.Adding milk solution little by little,bring all the ingredients together.
- Add 1 tbsp olive oil and kneed to a soft dough.
- Dust your workplace with flour and transfer the dough to it.
- Keep kneeding for at least 10 minutes by stretch and fold method. By now the dough will become glossy and pliable.
- Grease a bowl and shift this dough into the bowl.Brush oil and cover with cling wrap. Keep aside for 40 minutes for first rise. If its hot or humid weather,keep it in fridge till the other dough is ready.
- Now divide the rest of milk solution in two parts.To one part add 1/4 tsp instant yeast and 1/4 tsp honey.Mix well ,cover and keep aside for 15 minutes to bloom.
- After 15 minutes are over,mix rest of the wholewheat flour,maida, salt,masala-e-magic and milk powder together.
- Make a well in its centre and pour the frothy yeast solution and pumpkin puree in it.Kneed the dough by adding milk solution little by little. Add olive oil and kneed again.
- Tranfer this dough to workplace and and using stretch and fold method kneed for about 10 minutes at least.
- Grease a bowl and shift this dough in it.Brush oil over it and cover with cling wrap.
- Now keep both the doughs on countertop for about 40 minutes or till the dough doubles up in volume.
- Now grease your cylindrical mould with oil.Keep aside.
- Gently punch out air from both the doughs.
- Fust workplace with flour.Roll out a rectangular shapeof about 9*4 inch from the yellow dough.Keep aside.
- Similarly roll the white dough in rectangular shape of same size.
- Place the yellow rectangle over the white one.Gently press from everywhere .
- Now roll them into a tight log lengthwise.Tuck the edges underneath the roll.
- Seal them by pinching the bottom dough so tgat no air escapes through.
- Place this log in the greased mould.Brush oil over the top of the log.Sprinkle all the seeds on the top.Close the lid of the mould .
- Keep it aside for 40 minutes for second rise.or till it doubles in size.
- Once it rises,brush milk over the top and bake it in preheated oven for 40 minutes at 200 degrees.
- Once baked,take it out immediately and demould.
- Brush melted butter and cover with wet kitchen cloth for two hours.Your beautiful swirl bread is ready.
- Slice it and enjoy . Toast it,smear butter or use cheese slice.Top with finely chopped tomato,onion or make an open sandwich. choices are unlimited.
Pumpkin Swirl Bread
#MAGGIMAGICINMINUTES
By Deepti Garg
Apr, 17th
575
Servings
20 persons
Cook Time
2 hr and 30 minutes
Ingredients
15
- 17
Ingredients
- Wholewheat flour 100 gm+for dusting
- Maida 100 gm
- Instant yeast 1/2tsp
- Honey 1/2 tsp
- Masala-e-magic 1 sachet
- Pumpkin puree 2 tbsp
- Milk 80 ml+ 1 tbsp
- Milk powder 1 tbsp
- Water About 60 ml
- Minced garlic 10 cloves
- Salt 1/4 tsp
- Olive oil 2 tbsp
- Flex seeds 1/8 tsp
- Sesame seeds 1/8 tsp
- Pumpkin,cucumber,melon seeds 1/2 tsp
- Melted butter 1 tbsp
- Oil For greasing
Instructions
Notes/Tips
Absorption quality of every flour varies.Si be careful about adding liquid . Temp and time varies with oven to oven.Keep an eye on your bake after 35 minutes.
