Swedish Polar Bread #BreadBakers

Whew! This was one challenge I will never forget. After the relocation last year, there are a few places I have learnt which sell baking items. My choice of Polar Bread would do well if there was Rye of any form either Light Rye or Dark Rye and this I learnt after my research in the last few days. This is the very first time that I have left my baking to the last minute. My dough is still proving as I type this. Thank God for time differences which makes me hopeful to post this recipe before 800 hrs EST.

Since I live in India now ingredients such as Quinoa, Rye, etc can be availed if ordered online earlier. Of course it has a steeper price owing to the import tax but all in the name of Baking. I was super busy with the family and myself since the last few weeks with weddings, engagement, School Cultural Fest, Karate assessment, etc. Oh by the way I now hold a colour belt in Karate (Shito ryu)...Hya!! Just got to know last evening.

I began my research on this bread late which gave me little room to notice the Rye or even think of looking for it. Lulu Mall here also has its presence in the Middle East and I foolishly thought I could avail the flour there. Unfortunately, Rye primarily grows in Eastern, Central and Northern Europe and its growth belt stretches from Northern Germany, Poland, Ukraine, Lithuania and Latvia into central and Northern Russia. It is also grown in North America, parts of South America, Oceania (Australia and New Zealand), Turkey, Kazakhstan and in Northern China.

I did find an online portal and a company that would have delivered the Rye if I had not waited till the last minute. Yesterday the one day I got free from all my personal commitments, I spent close to 4 hours++ in search of Rye. By the way I find it strange to say Rye so much as I have a school friend Ryan who I nicknamed Rye ..hahaha!

Polar Bread is a Scandinavian bread and it has very little information online. In fact, in Sweden I believe Polar Bread is known as Polarbröd which one site even claimed is the  brand name for Mjukkaka. Mjukkaka is the bread of Northern Sweden and literally translates to 'Softcake'. Polar bread probably derives its name from a company 'Polarbröd' founded in the 1800s and is a  family company with old traditions. You can read more about the origin of this bread here.

Coming back to my predicament of being a last minute baker for the first time for a blogging event, I still did not hold the Rye. My friends and neighbours of the community apartment complex I lived in gave me several options. One suggested I visit a store near by which led me to another branch where after almost reaching the store I was informed by the owner that it was unavailable at that branch and to drive back to a place closer to home. Unfortunately what I said was Rye and what he heard was Rice Flour! Oh gosh! So then on returning home began the research of what could be substituted instead of Rye and that brought in suggestions such as grounded brown rice, finger millet (Ragi), Red Rice powder (for the Dark Rye colour), buckwheat, etc. One of my neighbours Ritu suggested using the Rye flakes found in certain kinds of Muesli. Unfortunately even that type of Muesli is not found here locally. 

Rye is low in Glutenin and high in Gliadin. Of course the Mjukkaka requires some amount of white flour or bread flour. I finally succumbed to a combination of Finger Millet, Bread flour and Red Rice flour considering the darker Rye. Hope this works (remember my bread is still proving). Like Daddy said last night when I asked about Rye Flour availability in Dubai (he is on his break there) is to use what is locally available. I remembered how I used to resort to asking Mum whenever I was stuck in my cook or bake. I took it as her word and decided to go with what I have.

If you are using Rye, remember that you can alter the ratio of Rye to Bread flour keeping in mind that the total quantity should be equal to the recipe requirements. The more Rye you add, the denser the bread gets. I had taken an equal quantity of Bread Flour and Finger Millet with Red Rice flour. The only thing I would do now that my bread is all baked is to have a higher ratio of Bread Flour to Finger Millet and Red Rice (hence I have resorted to the original quantities in the recipe below). Also the next time I will try and make this with Rye Flour. In my haste I rolled out the bread a little thinner than the 1/4" thickness so it did not turn out to be as fluffy as I would have liked it. More reminded me of the darker brown Mediterranean flatbread 'Kuboos'. 

These are the ingredients that Polarbröd use to make their soft bread taken from this link. You may have to hit 'Translate this page' to read it in English : 

INGREDIENTS

Wheat flour, water, sifted rye flour (20,4%), syrup, sugar, wheat gluten , rape seed oil, sugar beet fiber, salt, fermented wheat flour, yeast, emulsifier (mono- and diglycerides of fatty acids, mono- and diglycerides of mono- and diacetyl tartaric acid), baking soda (antler salt), fruit sugar, malt flour ( barley ), flour treatment agent (ascorbic acid), enzyme.

Contains gluten. Milk free.

I am going to give you two options, one of my modified Finger Millet and Red Rice Flour additions and one with the original Rye flour. Please revert to the Rye flour for all available purposes, i.e. in case you have Rye flour where you stay at - use it! I do not want to change history at least not for now. 

You need:

• 500 gms of plain flour or white bread flour
• 60 gms of Rye flour (or in my case 20 gms of Red rice flour and 40 gms of Finger Millet)
• 60 gms of Yoghurt (or you can also use Sour cream or Crème Fraiche)
• 5 tsp sugar or honey
• 2 tsp fennel seeds or anise seeds
• 2 tsp salt
• 1 tsp dried yeast

The Make:

Preparation Time: 10-15 minutes | Proof time: 1 hr, 20 minutes | Cook time: Up to 6 minutes per soft bread | Makes at least 6 soft breads

1. First mix the sugar and yeast in the water and leave it to rest for 10 minutes.

2. Next add the flours, salt and seeds in a large bowl and mix well. 

3. Add the yeasted water and yoghurt to the flour mix and knead well to a sticky dough.

4. Continue kneading on a floured surface for about 10 minutes until smooth.

5. Place the kneaded dough in a lightly greased plate/bowl and leave it to prove in a warm place and double in size. This should take about 20 minutes.

6. Turn out the dough to a floured surface and knock the air out of the dough.

7. Divide the dough into equal sizes (6 numbers) and roll out each dough ball into a 1/4" thickness. Try to roll out perfect rounds and if not possible do your best.

8. Prick the rolled dough circle on both sides with a fork.

9. Next place the dough discs on a floured surface, cover and allow to rest for 40-60 minutes.

10. Preheat a griddle or in my case a cast iron flat pan or skillet or any other pan and place the dough discs onto the griddle on medium heat and cook each side for at least 2-3 minutes.

Serve warm with your favourite stuffing or dip. Bon Appetit! I love saving the best for last....

February's #BreadBakers event is 'Griddle Breads' hosted by Anshie Dhar of Spice Roots. She had openly themed the griddle breads to include anything from Rotis, crumpets, English muffins, etc. Thank you Anshie for choosing this theme. I was almost certain that I would back out after yesterday's fiasco but yaaay I made it in time! Here are some of the griddle breads from our Famous and Fabulous Bread Bakers' family...

February's Griddle Breads

• Amaranth (Rajgira) Paratha from Herbivore Cucina
• Cheese and Potato Gözleme from Cook's Hideout
• Corn Pancakes from Magnolia Days
• Cornmeal Griddle Cakes from Noshing With The Nolands
• English Muffins from La cocina de Aisha
• Fruity Hemp Seed Pancakes from Cindy's Recipes and Writings
• Griddle Scones from Hostess At Heart
• Homemade Corn Tortillas from Kylee Cooks
• Lachha Paratha - Indian Layered Flatbread from Sara's Tasty Buds
• Masala Poli - Spicy Potato Masala Stuffed Poli from I Camp in my Kitchen
• Masala Roti from Sneha's Recipe
• Paneer Kulchas - Griddle Fried Cottage Cheese Flatbread from Sizzling Tastebuds
• Paruppu Poorana Poli from Gayathri's Cook Spot
• Peanut Butter and Apple Griddle Cakes from A Day in the Life on the Farm
• Phool Makhana Parathas (Puffed Lotus Seeds Parathas) from Seduce Your Tastebuds
• Saffron Unleavened Bread from Kidsandchic
• Satpadi - Spiced Griddle Bread from Spiceroots
• Scallion Pancakes from A Shaggy Dough Story
• Sourdough English Muffins from Karen's Kitchen Stories
• Spicy Loli - Breakfast Flatbread from Food Lust People Love
• Spinach and Feta Gözleme from Spill the Spices
• Stacked Apple Arepas from The Schizo Chef
• Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap
• Stove-Top Muffins (Diphaphata) from Wholistic Woman
• Swedish Polar Bread from G'Gina's Kitchenette
• Vitumbua (Coconut Rice Pancake Balls) from Mayuri's Jikoni
• Welsh Cakes from Passion Kneaded
• Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online

 

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) #BreadBakers

Happy New Year readers. I have had a good start to the year meeting friends of old and family. I feel blessed to have moved to our new location which is giving me a chance to meet lots of wonderful people from my life with many more to come in the days ahead. This is why you haven't heard from me since Boxing Day.

These days a lot of diets have non-gluten ingredients to make a way for those who are gluten intolerant. Although initially I thought of making these muffins using only Sorghum, I added in the Pearl Millet in small quantities and glad that I did so, as it adds some texture making it seem crunchy. Loved the reaction of my tasters. I had my daughter who at first point blank did not like it as it seemed too healthy to another toddler (Mahi) who downed two muffins as he loved it to another doll (Riddhi) also who pretty much gobbled it up as her mum said. So you know that with kids this muffin could go either ways. The adults all seemed to have liked it even though it was butterless, 'refined' flourless and colour wise looked different from your regular muffins.In fact one of the tasters who does not like banana in her muffins surprisingly did not notice the banana until it was pointed out to her. There were others who pointed out that the muffins tasted like a prasadam (holy food) they received from the temple. They did not particularly like it though they said it was edible and would be enjoyed by health freaks and kids whose parents were health conscious.

Sorghum or Jowar has heaps of health benefits including but not restricted to protection against diabetes, insulin resistance, inhibit cancer tumour growth, safe for people with celiac disease as it is gluten free, manages cholesterol and is known to help treat human melanoma.

Pearl Millet or Bajra (the poor man's grain) is an excellent source of protein and fiber with easy to digest amino acids than the ones found in wheat. It helps reduce cholesterol, maintains good heart health, reduces blood pressure and lowers the risks of heart attacks. Rich in phosphorous which is a constituent of lipid-containing structures such as cell membranes and the nervous system.Apparently recent studies have also declared Pearl millets to help prevent gallstones in women. It also increases insulin sensitivity and reduces triglycerides. It also provides protection against breast cancer in pre-menopausal women and reduces the occurence of asthma and wheezing in children. It also reduces the risk of type 2 diabetes and hormone dependent cancers.However do not overdo your Millet intake as there are risks involved owing to low iodine content and resultant goiter. You could include it in your daily diet in small quantities.

I must admit I was seriously nervous and fascinated at the same time to try out these flours in making a baked bread (vs. a flatbread) as I have never used either Bajra or Jowar as a baked bread. Flatbread yes I have tried both Bajra and Jowar separately and together as well. So I cannot tell you how pleased I was with the result of these muffins. All thanks to Robin Beck of A Shaggy Dough Story who chose this fabulous theme of  'Ancient Grains' for the first month of 2016 Bread Bakers's event. Thanks Robin.

Since the relocation of homes, I did not see either these flours or grains at our present local market so I had my hubby bring the flour and grain from his recent work travel. Sorghum was available as a flour but the Pearl Millet had to be ground. Thanks Stacy for the guidance to grind my own flour :) The Pearl Millet has this really interesting fragrance when pounded as well. *4. Check notes

Cashews or almonds are optional. Here for just two of the muffins I added the cashews that my mum had chopped herself and soaked for Christmas 2015 (I ate them on my own :( ). She had it soaked for a while as she didn't make Christmas cake the year before as my grandma had passed on. I am treasuring that bowl of soaked cashews.

On with the make..

What you need:

• 1/2 cup Sorghum Flour / Jowar Flour , sifted
• 1/4 cup Pearl Millet Flour / Bajra flour, sifted *1. Check notes 
• 1/2 tsp Baking Powder
• 1/2 tsp Baking soda
• 6-7 tbsp Sugar *2. Check notes 
• 1/2 cup Oil *3. Check notes 
• Pinch of Salt
• 1/2 tsp Vanilla Essence
• Cashews or Almonds for topping (Optional)
• 3/4 cup of mashed bananas (of your choice)

The Make:
Prep Time: 10 mins | Cook time: 20 mins | Makes: 8 Muffins

1. Sift the flours together and blend in the salt, baking powder and baking soda. Let it rest for a while (at least 10 minutes).
2. In a large bowl, whisk the mashed bananas with the sugar, vanilla essence and oil until the sugar dissolves.
3. Next mix in the flour bit by bit to the whisked banana mixture until no traces of flour is seen.
4. Preheat the oven to 180°C. Meanwhile line your muffin tray with paper cups.
5. Spoon in the batter into each paper cup halfway leaving room for the batter to rise.
6. Sprinkle some chopped cashews or almonds on top.
7. Transfer the muffin tray to the oven rack and bake for 20 mins at 180°C.
8. Once baked, do a clean test with a toothpick and set aside for at least 10 minutes.

I kind of enjoyed these muffins warm. It depends on your taste buds really. I loved it especially once it came out of the oven and after the 10 minutes rest. If it gets too cold then just slightly heat it in the oven for a minute or less. These muffins are really light on your palate and does not leave a heavy after taste owing to the lack of gluten in the flours. Hope you enjoy making these as I did.

Notes:
1. Bajra seeds can be ground using a coffee grinder or a spices grinder
2. The Sugar can be adjusted depending on how sweet your bananas would be.
3. Preferably use an odourless oil like sunflower oil or corn oil.
4. For those of you in India and do not have either of these flours in your local market, you can get your Bajra or Jowar from Amazon, India. For those of you with an Amazon.com reach, try to get your Bajra or Jowar from their online portal.

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.

• Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
• Ancient Grain Carrot Bread from The Schizo Chef
• Barley Flour Donut Muffins from I Camp in my Kitchen
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Buckwheat Savoury Pancakes from Mayuri's Jikoni
• Dimbleby's Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
• Foxtail Millet Bagels from Cooking Club
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Injera Bread from Spiceroots
• Little Millet Banana Bread from Sara's Tasty Buds
• Millet Idli from Gayathri's Cook Spot
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
• Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
• Spelt Bread from Hostess at Heart
• Spelt Sweet Potato Paratha from Cook's Hideout
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
• Yeasted Jowar Naan from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Ghee Chapattis - Indian wholewheat Flatbread topped with clarified butter

Chapattis are well-known around the world now! I even read an article in the newspaper a while ago on a debate as to which country has the ownership of this flat bread!! We all know the answer to that right? #India

I am not doing justice to the images in this blog post. I will add more photos later.

A lot of commercial mixes of Chapatti flour secretly add refined flour (maida) to add softness to the flour. It really isn't required! You can make your own multigrain flour. You can even have it milled to ensure that there is no refined white flour in the mix. A mix of whole wheat:bajra(pearl millet):oat:ragi(finger millet):psyllium husk or isabgol:soya in 2:1:1:1:0.5:0.5 proportion. You could also add Maize or Channa Dal which is a kind of a dried pulse.

You need:

• 2 cups of whole wheat or multigrain flour ('Aata' /chapati flour)
• 1 cup of lukewarm drinking water
• Salt to taste
• Ghee/clarified butter (1 tsp per chapatti)

The Make:
Makes 7-8 chappatis depending on the size | Preparation Time (including standing time): 20 minutes | Cooking Time: 15 minutes

1. In a fairly large bowl, add the lukewarm water and add in the flour and salt.
2. Knead the flour into a smooth dough. Add water if required.
3. If the dough gets too sticky, add a shake of flour taking care not too add too much or it would end up being too floury.
4. Cover the bowl and let the dough stand for 15 minutes. If you leave it longer say like an hour or more, it tends to get softer.
5. Divide the dough into 8 balls and roll out the dough using a rolling pin into a perfect or almost perfect medium sized round using some additional flour as required. It helps to keep the flour in a small ramekin or bowl on the side as you roll out the dough to help dip into the bowl in case of sticky sides.
6. Heat a pan/tawa and lower the heat on medium-low and carefully place the rolled out dough circle on the Tawa. Allow it to cook and rise which takes about  a minute to a minute and a half of each side. Flip to cook the other side. You can also take the cooked chapati and toss over the medium flame directly on both sides to give it a rustic look and flavour.
7. Add a tsp of ghee on each side and set aside in a covered chapatti casserole.

Serve hot with your favourite side dish Rajma Masala, Aloo Jeera, Methi Chicken Curry.

Baked French Toast with Pumpkin and Fenugreek leaves

In an attempt to maintain Breakfast as the most healthiest meal of the day, this dish was whipped up for breakfast this morning. Fenugreek as I have mentioned in many of my posts has several health benefits, some of which I have mentioned in the Health Tips blog section. You can use any fruit you like. Pumpkin is an excellent source of protein and it is important to load on more protein vs. carbs for breakfast. I used wholewheat brown bread. You can also substitute with multigrain bread. Alternatively, you can also top with walnuts, raisins or almonds. 

There is no rocket science to making French toast so I was thinking twice on whether I should post such a simple recipe. This was the first time I attempted to bake French Toast Vs.fry it on a pan with butter as base. I must admit it was not easy initially as I tried to place the dipped bread on tin foil with butter base but it stuck on and was not possible to flip over. I had to manually take it off the foil and/or flip over with the foil on. I then remembered of a similar situation I had with making bread in the oven. I placed the next batch straight on the baking tray that came with the oven and lightly dabbed some EVOO before placing it on the tray.

French Toast with Pumpkin and Fenugreek leaves

You need:

• 4 egg whites or 2 full eggs
• 6 slices of wholewheat brown bread or multigrain brown bread
• 1/2 cup milk
• 3-4 tbsp of wild honey *we got some on A's visit to Munnar
• Drizzle(s) of EVOO (Extravegine Olive oil)
• Powdered Cinnamon - 1" stick
• 1 sprig of Fenugreek leaves - diced finely
• 1 cup of ripened or half-ripened Pumpkin diced small
• 1/2 cup grated cheese (optional)

The make:

Cooking Time:15 minutes|Preparation Time: 10 minutes|Serves 2

1. Whisk the eggs whites until nice and fluffy in a bowl. Try and use a hand whisk with thin metal wires.

Whisked ingredients

 2. Add honey,milk, fenugreek leaves and powdered cinnamon. Beat well.
 3. Next add the diced pumpkin and whisk well.
 4. You can refrigerate this blend overnight or make a fresh just before baking.
 5.  Pour the contents into a wider bowl/deep bottomed  wide plate.

Contents poured into a wider bowl for dipping

6. Prepare the baking tray by brushing some EVOO on the surface.
7. Dip the bread one at a time and place it carefully on the baking tray. Take care not to over soak the bread and cause breaking.
8.  Do this for each of the bread slices. Do not crowd the baking tray. Make it in batches if required.
9. Heat the oven on high for 5 minutes and then lower the flame to medium.
10. Place the tray on the lower level. It takes about 4-5 minutes for the first batch on each side and about 2-3 minutes for the 2nd batch in each side.
11. Serve as it is or with an extra dash of powdered cinnamon or sugar-free powdered sugar or toasted walnuts or almonds or extra fruits like chopped strawberries or blue berries. You can also add grated cheese on top. Kids would love it with grated cheese. (For the melted effect, you could add the cheese 1/2 a minute before taking it out of the oven)

Ready to Eat!

This was what was for breakfast folks! Enjoy your healthy and savoury breakfast! Bon Appetit...