06 May Vegan Sunflower Bread Recipe
Posted at 23:33hin Bread Recipes, Vegan Recipes by blessmyfoodbypayal1 Comment
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Last Updated on May 6, 2023 by blessmyfoodbypayal
Vegan Sunflower Bread recipe with step wise pictorial and video method.
A bread stuffed with seasoned potatoes and shaped into sunflower is something which has the full tendency, not just to attract the kids but adults as well.
Although you can’t calculate this recipe as an easy attempt but at the same time this is not too difficult to make. Rather we would call it a fun recipe, which though asked for time and labour, but the end result was worth.
And if talking about the ingredients, they are very basic and regular.
However there are certain changes which you can do and they are :
1. Replace whole wheat flour with all purpose flour or use both in the ratio of 50:50.
2. Here we have done of stuffing of potatoes. You can do any stuffing of your choice.
3. The use of black sesame seeds in this recipe are that they are only for giving sunflower effect. In place of black sesame seeds, you can use anything which is black in colour, so can give sunflower effect. So if don’t have black sesame seeds, sprinkle oregano or mix herbs in the middle bump.
STEP WISE PICTORIAL RECIPE OF VEGAN SUNFLOWER BREAD
KNEADING DOUGH
1. Take 1/2 cup Luke warm water and 2 tsp sugar in a bowl. Mix.
2. Add 1 tsp yeast and mix.
3. Let yeast rest for 8-10 minutes for activation and after the said time, the water will turn frothy and bubbly, which is a sign that yeast is properly activated.
4. Now add 2 cup flour, 1/2 tsp salt and 2 tbsp oil.
5. First mix everything with hand.
6. Then start adding water little by little and keep on kneading the dough.
7. Knead the dough for good 10 minutes.
8. Put the dough in greased bowl and apply oil on dough as well.
9. Put a lid on the bowl and place the bowl in some warm area of the kitchen for 1:30 hours.
PREPARATION OF STUFFING
10. While the dough is fermenting, prepare the stuffing and for that add 1 tbsp oil, pinch of hing, 1 tsp cumin and 1 tbsp ginger garlic chilli paste in a pan.
11. Saute till paste turns slightly brown.
12. Add 1 chopped onion and saute till onion turns slightly brown.
13. Add 1/2 tsp black pepper powder, 1 tsp red chilli flakes, salt to taste and 1 tsp mix herbs. Mix.
14. Now add 4-5 boiled potatoes and mix. Mash them with potato masher.
15. Lastly add 2 tbsp coriander leaves and mix.
16. Stuffing is ready. Keep aside for cooling completely.
SHAPING OF BREAD
17. After 1:30 hours, the dough must have been doubled in size.
18. Knead it again for a minute.
19. Divide dough in 2 equal proportions.
20. Take one portion and roll it round in a circle of about 10 inches diameter. Dust flour whenever needed.
21. Place this circle in a baking tray lined with greased butter paper or silicon mat.
22. Take a small bowl (of about 3 cm) and place it in the middle of your rolled-out circle, pressing it gently to create an indent.
23. Remove the bowl and place some potato stuffing over there.
24. Also put the stuffing in a ring shape around the central stuffing at some distance, as shown in picture.
25. Brush some water on the naked part of the round roti.
26. Roll out the 2nd part of the dough to the same diameter and place it carefully on the first circle having stuffing.
28. Join the 2nd part with the first part where the water was applied. (Video is attached to this post for better understanding).
29. Seal the edges properly.
30. Using a sharp knife, cut into 4 parts taking care to leave the middle indent of 3 cm as it is.
31. Divide each quarter into 6 equal petals making total of 24 petals.
32. Working gently, twist each petal.
33. Press the edges.
34. Cover the bread with a clean cloth for second proofing for 30 minutes.
35. Brush the entire bread with milk (mixed with sugar)
36. Sprinkle some black sesame seeds in the middle round bump giving the bread a sunflower look.
37. Bake in the preheated oven @180°C for 18-25 minutes or until the top is golden.
38. Brush the butter over the hot bread.
39. Cool on a wire rack for 10 minutes.
It’s ready. Enjoy.
ALSO SEE
- Vegan Wool Roll Bread Recipe
- Thecha Bread recipe
- Indian Bread roll in air fryer recipe
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- Vegan Bubble Bread
VEGAN SUNFLOWER BREAD RECIPE – RECIPE CARD
Vegan Sunflower Bread recipe
blessmyfoodbypayal
A bread stuffed with seasoned potatoes and shaped into sunflower is something which has the full tendency, not just to attract the kids but adults as well.
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 20 minutes mins
Resting time 1 hour hr 30 minutes mins
Course Bread
Cuisine world
Servings 1 Bread
Ingredients
1 cup = 200 ml
FOR BREAD DOUGH
- 1/2 cup Luke warm water
- 2 tsp sugar of your choice (we used bura sugar)
- 1 tsp yeast (we used active dry yeast)
- 2 Cup whole wheat flour
- 1/2 tsp salt
- 2 tbsp oil
- Water for kneading dough.
FOR STUFFING
- 4-5 Boiled potatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- Pinch of Asafoetida/hing
- 1 tbsp ginger garlic chilli paste
- 1 onion (chopped)
- 1/2 tsp black pepper powder
- 1 tsp red chilli flakes
- Pinch of Asafoetida/hing
- Salt to taste
- 1 tsp mix herbs
- 2 tbsp coriander leaves
FOR SHAPING BREAD
- 1 tbsp black sesame seeds
- 2 tbsp plant milk (mixed with some sugar)
- 2 tbsp butter (vegan)
- Water
Instructions
KNEADING DOUGH
Take 1/2 cup Luke warm water and 2 tsp sugar in a bowl. Mix.
Add 1 tsp yeast and mix.
Let yeast rest for 8-10 minutes for activation and after the said time, the water will turn frothy and bubbly, which is a sign that yeast is properly activated.
Now add 2 cup flour, 1/2 tsp salt and 2 tbsp oil.
First mix everything with hand.
Then start adding water little by little and keep on kneading the dough.
Knead the dough for good 10 minutes.
Put the dough in greased bowl and apply oil on dough as well.
Put a lid on the bowl and place the bowl in some warm area of the kitchen for 1:30 hours.
PREPRATION OF STUFFING
While the dough is fermenting, prepare the stuffing and for that add 1 tbsp oil, pinch of hing, 1 tsp cumin and 1 tbsp ginger garlic chilli paste in a pan.
Saute till paste turns slightly brown.
Add 1 chopped onion and saute till onion turns slightly brown.
Add 1/2 tsp black pepper powder, 1 tsp red chilli flakes, salt to taste and 1 tsp mix herbs. Mix.
Now add 4-5 boiled potatoes and mix. Mash them with potato masher.
Lastly add 2 tbsp coriander leaves and mix.
Stuffing is ready. Keep aside for cooling completely.
SHAPING OF BREAD
After 1:30 hours, the dough must have been doubled in size.
Knead it again for a minute.
Divide dough in 2 equal proportions.
Take one portion and roll it round in a circle of about 10 inches diameter. Dust flour whenever needed.
Place this circle in a baking tray lined with greased butter paper or silicon mat.
Take a small bowl (of about 3 cm) and place it in the middle of your rolled-out circle, pressing it gently to create an indent.
Remove the bowl and place some potato stuffing over there.
Also put the stuffing in a ring shape around the central stuffing at some distance, as shown in picture.
Brush some water on the naked part of the round roti.
Roll out the 2nd part of the dough to the same diameter and place it carefully on the first circle having stuffing.
Join the 2nd part with the first part where the water was applied. (Video is attached to this post for better understanding).
Seal the edges properly.
Using a sharp knife, cut into 4 parts taking care to leave the middle indent of 3 cm as it is.
Divide each quarter into 6 equal petals making total of 24 petals.
Working gently, twist each petal.
Press the edges.
Cover the bread with a clean cloth for second proofing for 30 minutes.
Brush the entire bread with milk (mixed with sugar)
Sprinkle some black sesame seeds in the middle round bump giving the bread a sunflower look.
Bake in the preheated oven @180°C for 18-25 minutes or until the top is golden.
Brush the butter over the hot bread.
Cool on a wire rack for 10 minutes.
It's ready. Enjoy
Keyword sunflower bread, vegan sunflower bread
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