Spicy Whole Wheat Onion batter bread / Easy Khara Bread

I have many friends who love the spicy khara bread I make. But, they are scared of baking with yeast and the entire process. So, here is a batter bread I converted to make the khara bread that does not involve any kneading. Just mixing, letting it sit for a while, mixing one more time, scooping to the loaf pan and baking after it has raised. Simple, isn't it? I used whole wheat flour since most of my friends love only whole wheat bread.

From today, I will be posting bread recipes for one week as part of the Blogging Marathon. Yes, with more than 100 bread recipes on the blog, I had to chose the bread baking as a theme. That's what is called Passion for 'bread baking' (I am just guessing. What do I know?). If you are one of those who do not like yeast breads, don't lose heart. There will be muffins, there will be quick breads and there definitely will be another version of banana bread. For some reason, I cannot tire myself from baking banana bread.
One Year Back - Apricot Chutney
Two Years Back - Whole Wheat Savory Tomato Scallion Bread
Ingredients: (Makes 1 9X5 loaf)
Whole wheat flour - 3 cups
Active yeast - 2 1/2 tsp
Warm water - 1 1/2 cups
Oil - 1/2 cup (Yes, no typo here - See Notes)
Sugar - 2 TBSP
Salt - 1 1/2 tsp (divided use)
Onion - 1 medium chopped (about 1 cup chopped bits)
Green chillies - 12 or per taste finely chopped
Cilantro - 1/3 cup chopped

Method:
In a bowl, whisk together oil, warm water, 1 tsp of salt, sugar, yeast. Add flour and beat with an electric mixer until a soft dough is formed. This is too sticky to knead, but too thick to pour. You can scoop this by a spatula or hand. Cover and let it rest for an hour or two or until puffy. When the batter becomes puffy, Stir it down and add chopped onions, green chillies, cilantro and remaining 1/2 tsp salt. Stir with a strong spoon so that it is incorporated through out the batter. Grease a 9 X 5 pan with oil. It is better to line the bottom with parchment paper since this bread sticks. Scoop the batter into the prepared pan. Cover with an oiled plastic wrap and let it double in bulk. Approximately an hour or so. Preheat the oven to 375 F towards the end of rise time. When the batter has reached the rim of the pan, place it in the preheated oven and bake for 35 - 40 minutes or until lightly browned on the top and sounds hollow when the bottom is tapped. If it is browning too fast, tent with an aluminum foil and continue to bake. Turn it on to the wire rack to cool. Cool completely before slicing.

Notes:
Next time, I would probably replace 1/2 the oil with sour cream or yogurt. 

This is my entry for the Blogging Marathon started by Srivalli. Also sending this to Yeastspotting.

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