My 'Still learning' Version of Date Bread

2 cups of flour
1 cup of date
2 tsp of salt
1 tsp instant yeast
3 tbsp olive oil
300ml water

1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the date, oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

High Calsium Black Sesame Loaf

2 cups of flour
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp butter
6 tbsp black sesame powder
1.5 cups of water
1.5 tbsp vinegar
1 cup blended instant oat

1. Mix all the above ingredient one by one.
2. The dough should be a bit sticky.
3. Cover the dough with kitchen  towel and rest if for 40 minutes.
4. Then, punch the dough to remove the air.
5. Rest the dough again for another 40 minutes or until its rice 2 times from current size. 
6. Make a loaf form and place it on sprayed baking tray & rest it for awhile
7. Heat your oven at 220c for at least 20 minutes
8. Then bake your bread loaf for 20 to 25 minutes
9. You can turn off the upper fire if its too brownish

My Dummy Version of Red Bean Flower Bun

I get inspired by below recipe to make this Red Bean Flower Bun. But since I don't have bread flour and fresh milk at home, I use my regular whole wheat bread recipe for this batch. Its a bit hard but still nice for me. But for next time, I will use the below shared recipe by Sugar & Everything Nice. 

143g fresh milk (I used HL low-fat fresh milk)
35g egg (about 1/2 an egg)
25g caster sugar
1/4 tsp salt
250g bread flour
4g instant yeast
38g butter (unsalted)

For the Filing: 

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into a large mixing bowl. Using a dough hook knead the mixture for about 12 to 15 minutes on number 2 of your KA. If the dough is still moist, sprinkle with a little bit more bread flour. The dough should be kneaded until it forms a ball and is no longer sticking to the side of the mixing bowl.
2. Lightly oil a separate bowl. Remove dough from the mixing bowl and place in th oiled dough. Coat the dough with the oil and then cover the bowl with cling wrap. Let proof for 60 mins.
3. Remove dough and punch out the gas.
4. Divide dough into 60g pieces and shape into balls. Let the doughs rest and relax for 20 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped). Lightly cover with cling wrap.
5. On a lightly floured surface, flatten one dough into a round disk. Place 35g of red bean paste (rolled into a ball) in the middle of the disk and wrap the filing with the dough. Pinch the joints to ensure that each dough ball is sealed completed.
6. Again, flatten the ball down using a rolling pin. Using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape.
7. Brush the top of the bread with a little egg wash and then sprinkle with sesame seeds. Bake in a pre-heated oven of 190C for about 18 - 25 minutes.

100% Whole Wheat Bread Recipe

• 3 cups 100% whole wheat flour/atta
• 1 to 1.25 cups water - i used 1.25 cups water
• 1 tsp instant yeast or ½ tbsp dry active yeast
• 1 tsp rock salt
• 1 tbsp unrefined cane sugar or regular sugar
• 2 tbsp ghee or butter or oil
• 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
• some milk (dairy or vegan) for brushing the top of the bread

Preparing the dough with instant yeast:

1. sieve the flour with salt or just mix the flour with the salt.
2. add the 1 tsp instant yeast and just lightly mix.
3. then add sugar, ghee, curd and instant yeast.
4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
5. add more water if required. the dough should be slightly sticky.
6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
7. remove and then lightly punch & knead the dough again.
8. make a log of the dough and seam the edges.
9. place it in a greased loaf pan for 40-45 minutes.
10. cover and let it rise.
11. preheat the oven at 220 degrees C for atleast 20 minutes.
12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Preparing the dough with dry active yeast:

1. warm 1 or 1.25 cups of water.
2. add 1 tbsp sugar and dry active yeast.
3. stir and let the yeast activate.
4. this usually takes about 10-12 minutes.
5. sieve both the flour with salt.
6. add the proofed yeast mixture, ghee/butter/oil and yogurt.
7. mix all the ingredients first.
8. then begin to knead the dough.
9. add more water if required. the dough should be slightly sticky.
10. continue to knead, till you get a smooth dough which when stretched doesn't tear.
11. rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
12. after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
13. roll a single log of the dough.
14. tuck the edges down on both sides of the bread loaf.
15. place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
16. cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
17. preheat the oven at 220 degrees C for at least 20 minutes.
18. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.

Original recipe was from this website: http://www.vegrecipesofindia.com/100-whole-wheat-bread-atta-bread/