I love a good and fresh cilantro and mint chutney sandwich for a snack anytime. The sandwich has a good helping of chutney on both slices(like a pesto sandwich) with some fresh veggies like cucumber, tomato, onions etc. The only problem is the the chutney doesn't stay fresh for too long. So I thought of adding all the chutney ingredients to a bread.. and voila, here is a cilantro-mint wheat bread with a garlic glaze.
Sorry for the bad pic. This is the bread right from the oven with some roasted garlic visible on the top. This tasty bread got consumed before i could click the slices.
This one is headed to Susan's Yeastspotting !
- 1 cup bread flour
- 2 cups whole wheat flour
- 1.5 teaspoons active yeast
- 1 cup cilantro leaves
- 10 mint leaves
- 1 inch ginger
- 2 teaspoons garlic paste
- 1 Thai chili
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup water
- 2 teaspoons butter
- 1 teaspoon olive oil
- 2 teaspoon oil for greasing
- Warm 1/4 cup water and add yeast and sugar to it. Mix well and let rest for 10 minutes or until frothy.
- Add in 1 cup bread flour in it and mix well.
- In a blender, blend cilantro, mint, thai chili, salt, ginger, cumin and coriander powder. Use the 1/4 cup water to blend well.
- Add the blended cilantro mix and softened butter into the yeast-bread flour mix and mix well
- Add in whole wheat flour 1 cup at a time and knead into a soft dough.
- Place dough in a well oiled container, cover it and place in a warm place for an hour.
- Punch down the risen dough and knead again for 5 minutes.
- Shape into a loaf or make a braid. I tried to make a braid with 3 strands, but I don't think i made a tight one, so the braid is not very visible.
- Place dough on a greased baking sheet.
- In a small bowl mix the olive oil with the garlic paste and brush the mixture on top of the dough.
- Let the dough rise in a warm place for half an hour.
- Bake at 350 degrees for 25 minutes.
- Serve warm or toasted with some jack or cheddar shredded on top!