Recently, I attempted adding a bit of vital wheat gluten to bread. This is me correcting my mistakes. This turned out to be perfect - just the way I like it. :)
Also added some tofutti and some lentil palya on the bread and serve.
What’s the secret?
Bread making is similar to my last attempt, just reduced the amount of vital wheat gluten.
Lentil palya
- Soak lentils for 1-2 hours, and pressure cook it for ~10 minutes on low pressure.
- Heat some oil, and add some garlic, mustard seeds, finely chopped onions and salt until the onions are cooked.
- Add drained, cooked lentils to this and stir unit they start to bind
- Garnish it with some coriander
