Variations on a theme--more bread flavors!

The basic recipe for the Whole Wheat Curry Bread (see the previous post) is a great one-loaf recipe. The bread is soft and great for sandwiches, has a nice crumb (internal texture) and browns nicely in the baking process.

This time I added Smoked Sundried Tomatoes, shredded sharp cheddar cheese and sunflower seeds. Instead of making a long loaf, I tried a round boule shape. Just be sure to omit the curry and tumeric in the original recipe.

I used about 1/2 cup of shredded sharp cheddar cheese, 1/4 cup of raw sunflower seeds and 1/3 cup of minced smoked sun dried tomatoes. These amounts worked well and didn't adversely affect the texture of the bread. The smoky flavor of the sun dried tomatoes seems to be the prominent flavor and the cheddar melts in the cooking process and colors the bread a light orange. It was yummy and smelled great right out of the oven. I added these new ingredients when I added the last of the flour. All of the kneading was done in the mixer with the dough hook, just about 5 minutes. This recipe is so easy!

I wish the color of the bread showed up better here, but you can see the bits of sunflower seeds (no need to mince them at all) and sun dried tomatoes.

Here is the recipe again. Go to this link and remember to omit the curry and tumeric. Add the cheese, tomatoes and sunflower seeds with the last 3/4 cup of flour. Kneading the bread in the mixer with the dough hook and these added ingredients was not a problem. 

Whole Wheat Curry Bread Recipe

To get that design in the top of the bread try these steps:

• after the 2nd rising of the dough dust the surface lightly with flour, I use a little bit of flour in a sieve
• use a serrated knife and cut the slices or a crisscross design about 1/4 inch deep in the surface of the bread.
• the surface will open slightly and will open more while baking
• the results will be like the first picture above

This was a delicious experiment...

Wonder what we can try next?