How French is that?
And how irregular am I?
Well.I am not so regular,thanks to the paper work that Mr Kapil Sibbal(India's current Education minister who has made teachers into clerks-by increasing their paper work manifold) insists accompanies the teaching of high history and maths.
So I am -not so regular in blogging but regular in baking.
And as the health bug continues to bite and the scales keep tipping precariously thanks to the many spoons of sugared coffee available at the cafeteria,the quest is on for the healthiest snack-read low,real low GI food that fills the tummy and acts as a multivitamin and fiber shot.
Got the story?
I'm sure its yours too./
Simplified-high fibre,real ,real low in calories and high in nutrition.
YAY!
So,Bajra-Pearl Millet flour.
Common enough in the world. High in proteins. Good source of Iron and moderate source of Vitamin B1 needed for a healthy nervous system.
So,Ragi-Finger Millet flour
High in fibre,no gluten,great source of calcium and helps cut down blood sugar and blood cholesterol. High in iron and super easy to digest.
My most popular bread recipe uses a large amount of Ragi flour and I routinely add i t to my whole wheat flour to make the daily bread-chappatis.
So Whole Wheat-our life blood and food.
Need I say more?
Low GI foods
- help loose and manage weight.
- Improve the good cholesterol.
- Reduces hunger and keeps you full longer.
There.
Now call your local grocer or hop to the nearest produce junction and shop.
All that goodness cant taste too good.So I masked the taste with a little cheese,mustard and some herbs.
for my
Bajra,Ragi and Whole Wheat Baguette-Low Glycemic Index Bread for weight loss and a full tummy...
1 cup Ragi flour
1 cup bajra flour
1 1/2 cups whole wheat flour
1/2 cup plain flour
75 gms or 1/3 cup shredded cheddar cheese
1 tbsp French mustard
2 tbsp mixed dried herbs-I used thyme,oregano and rosemary
2 tsp salt
2 tbsp olive oil or EVOO to brush your bread with after it comes out of the oven.
2 1/2 tsp dried yeast.
1 tsp sugar
Start with some warm water. Half a cup and the sugar and the yeast to get ready for some action.
Let the yeast froth and fume and get ready to attack the sugars of the flours.
OK the flours in the large mixing bowl.
To them add the grated cheddar,salt,herbs and mustard. Mix well.
Add in the yeast mix and knead this all together with warm water.
After you've kneaded the dough,tip it on to your work top and knead further stretching the dough for at least 8-10 minutes. This helps to stretch whatever gluten is there in this bread.
Cut into two parts and shape into long slim baguettes on an oiled tray.
I added some sun dried tomatoes into one loaf.
Leave covered in a warm place till the dough rises.It wont get double.The Bajra content ensures that the bread will be dense and the ragi has no gluten what so ever. Also do not expect a loaf that springs back when you brush it lovingly.Just before placing the loaves in the oven,score them with a sharp,sharp knife.
An hour or so later-we are in hot -hot 110F+ /40C + country...When I turned the oven on to preheat ,I placed a small steel bowl of water at the bottom.I read somewhere that stem gives a great crust.
It did.
45 minutes were good for my baguettes.
Oven on to 220C/430F.
Place the loaves in and bake for 40-45 minutes.
Once they are out,quickly brush them with the EVOO or olive oil.I got EVOO from Angelo-top chef masters contestant. Not Rachel Ray.A rustic and slightly dense crumbly loaf...
More likely you'll need to slice it with a sharp,sharp knife.
Pretty?
But think of the fat you'll be slicing off by eating this coarse and rustic bread.
That thought is pretty.
OK sliced, smeared with cream cheese-cheese spread and tomato slices, these little slices are a wonderful breakfast.
Enough to tide you through to lunch with only a fruit break for survival.
If this is enough to take you through 120 teenagers and half a day of hot Indian summers,its good.
Try this and come back to me ,I'll be baking again.
So what are you baking today???
