The best bread, ever.
Also known as Ajwain Patta (‘carom-leaf’) because it’s succulent leaves have the distinct aroma of carom seeds, or ajwain, though this is not the ajwain plant.
It is often used as a herbal home remedy for coughs and cold, or used as a culinary herb (as in this recipe), in dishes like thambli and the like. It is conveniently easy to grow from cuttings and low maintenance. At least it is in most parts of India.
Though it is looks and tastes like a regular wholewheat bread, this one also has some whole red rice flour and ground flax seeds in it. Both the texture and flavour of this bread are excellent.
Note: I used a pan that was a bit too large, the only one free at the time, so the loaf, though well risen, was rectangular rather than square! So it appears brick-like, but it is not a brick by any means.
See the crumb up close, to get an idea!
|The rich colours of the red rice flour and flax meal add further depth to the wholewheat flour, flecked generously with the herb.|
Even the plain bread tastes delicious. Makes for great toast.