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Multi Grain Leopard Print Bread

Feb-08-2017
Jyoti Arora
80 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Multi Grain Leopard Print Bread RECIPE

Leopard Print Bread was on my baking list for a long time. I wanted not only maida free bread but some infused flavours that makes the bread wholesome food that doesn't need anything else to accompany so experimented with flour combinations. Finally nailed it, I'm quite happy with the outcome.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Indian
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Dough 1
  2. Whole Wheat Flour 1 cup
  3. Semolina/Fine Rawa 1/2 cup
  4. Rice flour 1/2 cup
  5. Yeast 1 teaspoon
  6. Oil 2 tablespoons
  7. Sugar 2 teaspoons
  8. Salt 1/2 teaspoon
  9. Milk Powder 2 tablespoons
  10. Cardamom powder 1/2 teaspoon
  11. Cinnamon powder 1/4 teaspoon
  12. Lukewarm milk 1 cup
  13. Dough 2
  14. Whole Wheat Flour 1 1/2 cup
  15. Ragi Flour 3/4 cup
  16. Cocoa Powder 1 1/ 2 tablespoons
  17. Coffee 1 1/2 teaspoons
  18. Yeast 1 teaspoon
  19. Sugar 2 teaspoons
  20. Salt 1/2 teaspoon
  21. Oil 2 tablespoons
  22. Lukewarm water 1 cup

Instructions

  1. Dough 1 preparation
  2. Sprinkle yeast in half cup milk with sugar and stir well. Set aside to bloom.
  3. Sprinkle yeast in half cup milk with sugar and stir well. Set aside to bloom.
  4. In a big vessel mix together whole wheat & rice flour, rawa, milk powder, cinnamon, cardamom powder and salt.
  5. Now add in the bloomed yeast along with 1 tablespoon oil and mix with spatula.
  6. Now add in the bloomed yeast along with 1 tablespoon oil and mix with spatula.
  7. Add rest of the milk and this will result in a sticky dough so not to worry.
  8. Sprinkle some flour on counter and transfer this mixture on that with 1/2 tablespoon oil and knead until the whole dough forms a soft non sticky ball.
  9. This will take approximately 10-12 minutes.
  10. Grease a bowl with some oil and let the dough proof covered with damp cloth until double in volume in a warm place.
  11. Dough 2 preparation
  12. In a big vessel mix together whole wheat, ragi flour and salt.
  13. Follow the same procedure for kneading and proofing the dough as done in the first one.
  14. Once both the doughs are double in volume, punch them down and knead for few more minutes (3-4 minutes).
  15. Now set aside the first dough covered. Divide wheat and ragi dough in two equal balls.
  16. In one portion add 1/2 teaspoon oil with 1 tablespoon cocoa powder and mix well until combined and set aside.
  17. In another half add 1/2 teaspoon oil with remaining cocoa powder and coffee, mix well until combined.
  18. You'll see one dough darker than the other.
  19. Divide both the doughs separately into 6 equal balls (6 cocoa and 6 coffee).
  20. Take the coffee dough balls first and make oblong shape.
  21. Now flatten the cocoa dough balls and place the coffee dough on it. Seal that completely.
  22. Follow the same procedure for the rest.
  23. Now divide the first dough also into 6 equal balls and flatten each ball to stuff the prepared oblong shaped dough.
  24. Now roll each of them with the hand to shape approximately 15-18" long ropes.
  25. Cut the in half and put them together in a greased bread tin for second rise.
  26. Preheat the oven at 190 degrees. Brush the risen dough with milk and bake the bread for 25-30 minutes or until golden brown on top.
  27. Once done, brush it with butter. Let it cool for 5 minutes and remove it from the tin.
  28. Cover in damp cloth and allow to cool completely before slicing.

Reviews (2)  

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Waheetha Azarudeen
Dec-18-2017
Waheetha Azarudeen   Dec-18-2017

Tripti Bhatia
Feb-13-2017
Tripti Bhatia   Feb-13-2017

very nice pattern

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