Hi everybody, how are you all doing ?, Here I am with an other whole meal recipe.., I think you all know by this time that I love baking bread, and take pride in myself in doing so, I have become a good bread baker these days, I surprise myself as I am very good at using yeast, my only concern was the temperature, when ever the weather is cold, I need to be very patient, and my whole day or at least sometimes half my day disappears in checking the rising of the dough!. I have a post still pending that how I deal with my bread baking.., hopefully I will post it soon enough.
In my starting of baking breads I had used white wheat bread flour for baking buns/breads etc.., after that I started baking whole meal, I have stopped buying white bread flour to try being healthy mainly because my kids take bread for their lunch boxes. Before they would make a face when ever I baked with whole meal, nowadays they have come to terms with my all kinds of baking as I keep changing flours and try to avoid APS  and white flours as much as possible. They now enjoy whatever I bake ( and however I bake!) :)).
This recipe is I don't know exactly how to tell you why I baked like this.., I baked these first time with my white bread flour and now I have switched on to baking brown flours I used the same recipe and tried it and as they were a success now I have always baked these buns. This is how I started using this method here is a little story behind it,  now often I use this method and it always turns out well.
I started of thinking I will bake Burger Buns as I was planning to make burgers, Then took my bowl started the process for baking the buns, measured everything, and I was about to mix them, whim of the moment I decided adding something else to this, you will be surprised, Next to my bowl of flour was some left over rice in a small bowl from my morning cooking, I just took it and filled it in the measuring cups, it fitted exactly to my 1/2 cup, that moment I decided why not use this in baking and see how my Buns turn out and to my surprise it has always come up nicely. My new addition to this was...... go on read....
Then I saw these two little Zucchinis lying in my fridge waiting to be used ( I bought them planning I will make cake which I never did), I thought before it going waste let me use it, and kept it on the counter top I decided why not use Zucchini (courgettes) in this, so I grated Zucchini and added to my flour. So that's it, now I call it officially Whole meal Burger Buns with Zucchini and Rice!... Hope you will like it and enjoy baking it, come back to me and tell me about this....
I think It's such a surprise to me and to my readers too I think seeing post everyday.., Hope I will be able to complete my Blogging Marathon successfully. Thanks to valli, as I am enjoying doing this and you will be seeing some healthy recipes here... Coming to the recipe...
Before going to the recipe I would like to tell, flours you use might be different from mine.., take this as a guide and try it out.., I will give you lot of tips in the process so you would know how to go around with your flour.

WHOLE MEAL BURGER BUNS/BAPS WITH ZUCCHINI (COURGETTES) AND RICE

INGREDIENTS:
425 gms Whole meal Bread flour (extra for kneading)
3/4 cup Zucchini
1/2 cup Cooked rice
1/4 cup + 2tbsp water
1/4 cup oil
1 and 1/2 tsp salt
2 tsp Quick Active dried yeast
1 tsp sugar

METHOD:
In a large bowl take yeast in 2 tbsp of Luke warm water with sugar, and leave it in a warm place for some time. I always do this to make sure my yeast is active. You can see the bubbles forming up within 10 minutes showing that the yeast is ready to rock.
Meanwhile, Grate the zucchini and Grind the cooked rice with 2 tbsp of water into smooth paste. (If you have rice cooked soft it is much easier).
Add grated zucchini and smooth paste of cooked rice with whole meal Bread flour and salt mix them all well together, It might look a bit crumbly don't think that there is enough water in it, so be careful when adding water, as zucchini and cooked rice have water content in them so when adding extra water add them  in tbsp and form a dough, start kneading the dough the Gluten in the whole meal flour starts expanding in the process kneading, knead around 10 minutes.

What I do when I am kneading the dough is I do not use extra flour on to the counter top where I am going to knead, Just before starting to knead I sprinkle with around 1 tbsp of flour, my hands will be sometimes sticky when I am kneading, so what I do rather than adding extra flour, I just dip my hands into the flour take it out and start kneading again, I feel this way I will not use extra flour into the dough and I would stick to the recipe what ever I try out.
Anyways coming back to this recipe.., in the same above method I kneaded the dough and left this in a oiled bowl with a cling film in a warm place for at least 1 or 2 hours depending on the temperature of the place you are living, totally I mean to say let it rise well enough do not try to rise the dough keeping it in a very warm place as this will destroy the yeast or it might rise very quickly and you wouldn't be happy with the end product.

Preheat the oven to Gas Mark 6/200 degree C/400 degree F. Place a bowl with hot water in the last rack.
After it is double in size, punch down the dough for 2 to 3 minutes the air gets dispelled from it. Grease a baking sheet sprinkle some flour and turn it out so the extra flour has dispelled from it. Divide the dough into 12 pieces, Keep these balls covered when you are shaping one at a time.
Roll out each into a nice round ball giving space arrange them equally, cover again with a cling film and allow it prove for an other half an hour you can see they would have risen again, brush with milk and sprinkle sesame seeds on top of it, brush again with milk.
Bake the rolls for 15 to 20  minutes until well done, Remove from the oven leave it for 2 to 3 minutes then on to a wire rack this helps in the buns not getting wet/soggy underneath if you leave them on the baking sheet itself and cover with a clean towel so that they have a nice soft crust.

I made some Burgers so that my kids can enjoy with it...

This blogging Marathon with Whole grains is run with me by Harini and Sangeetha, and check out all the bloggers who are doing this Marathon with us with different themes..
see you tomorrow with an other recipe...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

I am sending this to sangee's fiber rich food event , and this yeast spotted.

The post Whole meal Burger Buns/Baps with zucchini (courgettes) and Rice (Pav Buns) appeared first on My Veg Fare.