UradBlackBread

The nutrition of a daily bread can be improved significantly with the addition of just a handful of urad dal.  Urad contains the highest nutrition values amongst all the dals.  The dark colour skin contributes the black colour to the bread.

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

100 gm all purpose flour

25 gm sabut urad/ Black gram flour*

1 Tbsp refine oil

¼ tsp salt

1 tsp sugar

1 tsp of yeast

125 ml water to make sticky dough

1. Mix all the dry ingredients together.  Add oil to the mixture and mix it well.  Add water gradually to make sticky dough.

2. Mix all the dry ingredients together.  Add oil to the mixture and mix it well.  Add water gradually to make sticky dough.

3. Turn the dough on to a floured board and knead it well.  Shape the dough to the size of the baking pan.  Oil the pan well and drop the dough into it. 

4. Cover it with a damp cloth/ thin film and leave the pan in a warm place for another 1 hour.  Leave it to rise until it becomes double in bulk.

5. Bake in a hot oven 400 F for 15-20 minutes till the top is golden brown. Turn the loaf out of the pan and cool it in a wire rack.  If you like a soft crust, wrap it up with a damp cloth till it cools.  Serve it with jam, butter, cheese or mayonnaise.  It is delicious.

Over a heavy hot pan, toss the sabut urad/black gram for a few seconds. Switch off the heat.

Let it cool on the pan.  Little warming up 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.  It will stay good for days.