This week our Tuesdays with Dorie baking group is baking Whole Wheat Loaves.
I am not sure why but I made a mistake when typing the name of the recipe…All of a sudden it became Whole Wheat Loves. Or is it because my dear friend A. is tying the knot today? And is it a coincidence how the loaves actually got transformed into knotty buns?
Sprinkled with sesame, fennel or nigella seeds, I served the bread along with Chunky Eggplant Kyopolou. Below is my favorite rendition of the recipe that rocks!
Chunky Eggplant Kyopolou (aka Ajvar)
2 medium eggplants
4 green bell peppers
4 garlic cloves, minced
2 Tbs olive oil
1 Tbs apple cider vinegar
salt and black pepper
- Preheat the oven to 350F. Roast the whole eggplants for an hour or until their skins turn black.
- Switch on your oven’s broiler. Slice the peppers in half and remove the seeds and stems. Set the peppers on a pan and put them underneath the broiler on the top oven rack. Roast for 3-4 minutes or until their skins turn black.
- Place the roasted veggies in a heat-proof dish and cover with a lid. Let them steam for 30 min.
- Peel off and discard blackened skins and stems. Using a mortar, mince the eggplants and mix with the chopped peppers.
- Mince garlic and salt to taste and add to the roasted veggies.
- Add olive oil, vinegar and parsley, stirring constantly.
I used olive oil instead of canola oil. I reduced the salt to 1 ½ tsp and I had to increase the amount of water by more than ¼ cup. The whole wheat flour that I baked with was milled from red wheat berries. If you have difficulties finding malt powder, try your local bakery or a U Brew in your area. If it becomes too much of a laboursome task, feel free to substitute with molasses and use less honey.
If you would like to make whole wheat loaves or knotty buns or whatever shapes you fancy, please visit Michele of Veggie Num Nums and Teresa of The Family That Bakes Together who are the hosts this week.