I wanted to try make a loaf with Tangzhong starter/Water Roux starter. I made the dough and since it seemed to be a bit too moist, I decided to spread it out as a flat bread instead and topped it with olive oil, sea salt and black pepper like a focaccia! Note to self: Less water, some more flour next time.
The bread bursts into different flavors with each bite and works well in breakfasts and snacks!
Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun! This bread looks flat, but dont let the looks deceive u! It is soft and springy on the top!
- 1/3 cup Tangzhong starter( I used 1/4 cup bread flour and 2/3 cup water and whisked it over medium heat till it was combined and started thickening, covered it in plastic wrap, refrigerated it and used it the next day)
- 1.5 cups bread flour
- 1/3 cup oats
- 2 tablespoons flax seeds
- 2 tablespoons warm water
- 2 tablespoons oil
- 1 teaspoon raw sugar
- 1 teaspoon active yeast
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds (saunf)
- 1/2 teaspoon nigella seeds (kalonji)
- 1/4 teaspoon coriander powder
- 1/4 teaspoon black pepper
- olive oil, sea salt and coarse black pepper for topping
- Bring the starter to room temperature. You can eliminate the starter and use more water and flour if needed.
- Warm the 2 tablespoons water and add sugar and yeast to it. Mix well and let rest for 10 minutes or until frothy.
- Blend/grind oats and flaxseeds into a coarse meal or use oatmeal and flaxmeal.
- Add in the starter, flour, salt, oats and flax mixture, oil, fennel and nigella seeds, coriander powder, some black pepper and knead into a soft dough. You can add 1 teaspoon butter or 1 egg to add to the texture of the bread. This is the vegan version.
- Place dough in well oiled container with space to double and spritz top with water. Cover with heavy towel and let rise for 2 hours
- Take dough out and using some flour shape into a flat bread but pulling or rolling. My dough was quite sticky, so I used a good amount of flour and pulled it into a rectangle of 1/4 inch.
- Place flattened dough on a well greased baking sheet/tray. Make some dimples on the top. Spritz top with water. Sprinkle coarse seal salt and black pepper. Spritz top with olive oil and cover with heavy towel. Let rise for 45 minutes.
- Bake at 390 degrees F for 15 minutes.
- Cool well before slicing!
- Top with cheeses, pickles !, use for panini sandwiches, Or slice into thin slices like biscotti and toast and use with dips!