Goan Poee Bran Bread Wholegrain

Method

1. 1

   Activate the yeast: Combine yeast, sugar and 1/4 cup warm water. Stir and leave for 10 minutes until foamy and bubbly. This confirms the yeast is active.

2. 2

   Mix the dough: In a bowl combine wheat flour, wheat bran and salt. Add the activated yeast mixture and remaining 3/4 cup warm water. Mix to form a dough.

3. 3

   Knead for 8 minutes: Knead on a surface for 8 minutes until smooth and elastic. Bran bread dough will feel slightly rougher than white bread dough due to the bran particles — this is correct.

4. 4

   First rise: Place in a lightly oiled bowl. Cover and leave in a warm place for 1 hour until doubled in size.

5. 5

   Divide: Punch down the risen dough. Divide into 8 equal pieces.

6. 6

   Shape into flat ovals: Roll each piece into a flat oval about 12 to 14 cm long and 1 cm thick — not round like pao but oval and flat. The flat shape creates the hollow pocket when baked.

7. 7

   Second rise on the tray: Place on a greased baking tray. Cover. Leave 30 minutes to puff slightly.

8. 8

   Preheat oven very hot: Preheat oven to 230°C (450°F). The very high temperature is what creates the hollow interior by causing rapid steam expansion inside the bread.

9. 9

   Bake quickly: Bake for 10 to 12 minutes until the tops are lightly golden. The poee will look slightly flat but will have puffed in the centre.

10. 10

    Cool and serve: Remove from oven. Cool slightly. To eat, tear open the side to reveal the hollow interior. Stuff with Goan fish curry, prawn balchao or any filling and eat like a pocket bread.

11. 11

    Note: Poee is the older, more traditional Goan bread that was made before the introduction of refined flour made pao popular. It is made with wheat bran and whole wheat, making it more nutritious than pao. The hollow pocket created by the baking process is deliberately used to stuff with wet curries. Poee is now sold at specialty Goan bakeries and at the Saturday Night Market in Arpora.