Wholewheat Walnut Garlic Coriander Bread … new flour in town & I’m loving it! #EkNayiAadat with #Aashirvaad

“There is not a thing that is more positive than bread.”
Fyodor Dostoevsky

Walnut Garlic Coriander Wholewheat Bread, another favourite artisan bread. It’s 100% wholegrain, the dough is beautiful, the bread tastes as good as ever… and it uses a beautiful new wholewheat flour mix from Aashirvaad that we’ve have used at home forever! For those who know me and follow me, I am still pretty obsessed with my #makehalfyourgrainswhole passion. I win some, I lose some, yet I LOVE experimenting.As you can see above, I bake a whole lot with wholewheat flour. So when this new variant of wholewheat flour, Aashirvaad Sugar Release Control Atta showed up at home I was pretty excited. We’ve used Aashirvaad Atta at home forever and ever. A lot of folk I talk to get their own grains and have them milled with a mix of lentils, fenugreek seeds etc. I tried that once but I found it difficult to sustain. We do use a lot of wholegrain flour at home.This new variant from makes me happy. The day it came, I baked bread! It was a 60% wholegrain loaf that turned out yum! Pretty too! It tasted just like what we use normally, so a little surprising that a stepped up variant is so within reach now. The GI value of the grain mix is 53, and the blend contains a portion of lentils, fenugreek and oats too!Nothing better than fresh home baked bread, and the success of the 60% bread made me bold enough to try a 100% wholewheat version. It didn’t disappoint. At all. Of course I like added flavour to my breads so in went some omega-3 rich walnuts, loads of fresh coriander, and a drizzle of fine quality extra virgin olive oil. That’s all a good bread needs in our home! Fresh herbs, nuts and olive oil and a wholegrain base!This Walnut Garlic Coriander Wholewheat Bread is bursting with goodness of the new wholewheat flour. Use herbs and nuts of your choice, play around with ingredients, but do make this. It’s healthy, it’s addictive, and bread baking is therapeutic. Above all, it’s so good for a 100% whole grain bread!! This is my new favourite wholegrain flour, and I’m loving it! There is so much and more you can do with it.  Maybe wholewheat pita bread. All you need is falafals and hummus, a crisp salad, and you have a healthy balanced delicious meal! Or maybe bake wholegrain crackers! So YUM!! Serve them with some fun home made dips and you’re good to go!What would you make with a flour like this?  I mean other than including it as an everyday pantry staple of course! I’ve used it quite a bit the last week or so. As basic dough for chapatis/flatbread, also for stuffed tandoori parathas. It behaves and tastes just like the regular flour. That it’s even healthier is a bonus. The low GI makes it diabetic friendly and an ideal pantry staple! I’m next thinking wholegrain chocolate chip cookies or cheese crackers.Oh, and did I tell you I baked a batch of Wholewheat Dark Chocolate After Eight Mint Cupcakes with the same flour mix two days ago? It’s a one bowl no brainer recipe filled with wholegrain goodness that I carried to the “Facebook: A Place to Connect” event at New Delhi. I was speaking there on Facebook Live, and you can catch me and my Aashirvaad Sugar Release Control Atta cupcakes on the link here!I’ll share that recipe soon as a WHOLE lot of folk have been asking me for it. Until then, here’s another peep into how good and moist the cupcakes were.

Now time for the Walnut Garlic Coriander Wholewheat Bread. This is just a new way of thinking food, or rather #EkNayiAadat with #Aashirvaad!

Walnut Garlic Coriander Wholewheat Bread

Nothing better than fresh home baked bread, and this Walnut Garlic Coriander Wholewheat Bread is bursting with goodness of this new wholewheat flour . It has great flavour. Use herbs and nuts of your choice, play around with ingredients, but do make this. It's healthy, it's addictive, bread baking is therapeutic and above all it's so good for a 100% whole grain bread!!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 1 loaf

Ingredients

  

Walnut Garlic Coriander Dough

• 2 cups Aashirvaad Sugar Release Control Atta
• 1 tsp yeast
• 1/2 salt
• 1 tsp honey
• 2 tbsp extra virgin olive oil
• 1 cup water {approximately}
• 1 tsp garlic powder {or 4 cloves minced}
• 1 cup fresh coriander, finely chopped
• 1/2 cup walnuts, finely chopped

Topping

• 4-5 walnut halves
• Few sprigs fresh coriander
• Himalayan pink rock salt
• Extra virgin olive oil to drizzle over

Instructions

 

Walnut Garlic Coriander Dough

• Add the wholewheat flour/Aashirvaad Sugar Release Control Atta, yeast, salt,garlic powder, honey and extra virgin olive oil to bowl of your stand mixer fitted with dough hook.
• Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic.
• Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We're looking for a soft dough.
• Make a smooth ball, drizzle over some olive oil, and cover the bowl with cling-wrap or a damp kitchen towel. Place in a warm, draft free place for an hour or two until the dough doubles in size.
• Form into a ball, drizzle over with a little olive oil, cover the stand mixer bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
• Preheat oven to 200C.
• Take off the cling wrap or kitchen towel, add the finely chopped fresh coriander and walnuts to the same bowl and knead again briefly to mix.
• Form into a loaf and place on a parchment lined baking sheet.

Topping

• Paint top gently with damp fingers and sprinkle over some Himalayan rock salt and finely sliced garlic, push in walnut halves, and maybe add a sprig of fresh coriander.
• Leave covered with a kitchen towel until the oven preheats to 200C. {20 minutes}
• Bake for approximately 30-35 minutes until golden brown and done. Serve warm or at room temperature.