“Our Daily Bread” – Rajma Pink Bread

Kashmiri rajma is the small variety of red rajma. It has a beautiful red colour skin and a distinctive nutty flavour. It is easy to cook. The skin gives a lighter shade of the original colour to the bread so we named it pink bread. 

How to make rajma flour is given at the end of the recipe.

100 gm flour

30 gm Kashmiri rajma flour *

1 Tbsp refined oil

1 tsp sugar

1 tsp yeast

¼ salt

125 ml water

1. Sieve the rajma flour and all purpose flour with salt.  Add sugar and yeast to the sieved flour. Add the oil.  Add the water gradually to make sticky dough.

2. Cover it with a damp cloth and leave it in a warm place to double its size.

3. Turn the dough onto a floured board and knead well.  Oil a pan and place the dough to the shape and size you wish your bread to be.

4. Cover the pan with a damp cloth / thin film and leave it in a warm place for 1 hour to double its size

5. Bake in a hot oven 400 C a for about 15 – 20 minutes till the top is golden brown.  Cool the bread on a wire rack.  If you like soft crust then wrap the bread with a damp cloth until it cools down completely.

Over a heavy hot pan, stir the Kashmiri rajma for a few seconds. Switch off the heat. Allow the rajma to cool in the pan.  Heating improves the flavour. Cool it and grind in a grinder till fine.  Sieve through a fine sieve. Store the flour in an air tight container.