Breaking Bread “Asian Sesame Ginger Bread”

I have been lactose intolerant for last five years and since then I have been experimenting a lot with my food. I am a vegetarian but now my lifestyle is more Vegan-ish. Bread is one of our household’s staple foods. After becoming lactose free, it was very hard to get dairy free bread at the markets. But I did get it in some organic or health stores but they were either too expensive or loaded with too many additives and chemicals. So I took on baking my own bread. Trust me, baking your bread is just simply marvelous and very comforting. I also own a bread maker which has saved my time. I have made countless loaves-  at your own baking station your imagination goes wild. You invent new creations every time. Most importantly, you know what ingredients you are using.
Today I am sharing my one of my creations- Asian Sesame Ginger Bread



3 cups Whole wheat flour (king arthur flour) + (additional flour for kneading if you are not using bread machine)
1 1/2 Tblsp Molasses
1 1/4 tsp active dry yeast
2 Tblsp Oil( i used sesame for flavor but not necessary)
2 tsp white vinegar
2 tsp good Soy sauce
1 tsp sea salt
1/2 tsp garlic powder
2 tsp ginger powder
2 tsp toasted sesame seed
1 tsp toasted black sesame seed (optional)
1/8 cup dehydrated onion
2 Tblsp dry parsely
2 tsp red chili flakes
1 1/4 cup + 2 Tblsp lukewarm water ( 80-95 deg)

If you have a Bread machine you can use the machine manual and bake accordingly. The recipe makes one medium size bread.
By Hand:
Mix all the dry ingredient except yeast.
Pour the water in a stand mixer bowl and sprinkle yeast and keep it stand for 10- 15 mins until the yeast has dissolved. Add oil, vinegar and molasses and stir.
Add all the dry ingredients to the water and stir them to combine. It will be a soggy dough but no worries. The flour will absorb water eventually. Let stand for 20-25 minutes.
After 25 mins use the dough hook to a mixer and knead the dough for at least 9-10 mins. If the dough is too sticky you can add lillte bit of extra flour. When the dough is ready it will be smooth and not soggy. P.S: Whole wheat dough won’t feel as elastic as white flour dough.
Alternatively, if kneading by hand, push the dough forward and then fold the sides and tuck below.Knead like this for 5 mins. The dough will be sticky so extra flour will be needed.When it is smooth and not sticking dough will be ready.
Make a ball of dough and coat with oil. Also oil the bowl and keep the dough into a bowl. Cover the bowl and rest in a warm place until the dough doubles for about 90 mins.
Sprinkle little flour on counter and knead again slowly by pushing inwards from the sides. Roll it into a loaf. Oil the baking pan. Transfer the loaf into the pan. Rest it for 40 mins for second time. When 20 mins of resting time passed , turn on the oven for 400 degrees to preheat. Slash the loaf and brush lightly with oil. When the oven is ready turn down the temperature to 375 degrees. Bake for 30-35 mins in the middle rack. When the loaf sounds hollow when knocked, it’s done. Let it cool in pan for 2 mins and then remove. It must be cooled completely before slicing.
P.S: Wholewheat bread tends to be dense and crumbly but tastes better than white bread.


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