Sourdough Khara Bread (Sourdough Spicy Bread)

Sourdough khara bread (Sourdough spicy bread) step-by-step recipe with photos.

Jump to:

• About Iyengar Bakery Khara Bun
• About this recipe
• Ingredients to make sourdough khara bread (sourdough spicy bread)
• Storing sourdough khara bread (sourdough spicy bread)
• Bonus
• Important points to keep in minds
• Sourdough khara bread (Sourdough spicy bread) step-by-step recipe with photos
• Sourdough Khara Bread (Sourdough Spicy Bread)

About Iyengar Bakery Khara Bun

Iyengar bakery is a famous bakery chain that originally started in Bangalore and is now famous all over India. Their unique and innovative baked goodies are to die for and something not to be missed. Khara bun (or masala bun) is one such item. ‘Khara’ means spicy in Kannada and these buns are made with a good amount of chilli kick. These buns are flavoured with onions, curry leaves, coriander leaves and of course, green chilli.

Here are some famous Iyengar bakery goodies that I regularly bake.

About this recipe

This sourdough bread is my take on the delicious Iyengar bakery khara bun. I have used the same spice mixture used to make the khara bun; however, I have incorporated it into a sourdough boule. I make this bread with a combination of bread flour and atta (Indian whole wheat flour/chapati flour).

Like I mentioned, this bread has a good amount of chilli in it and is on the spicer side. While it will work if you add less chilli to make it mild, it may not taste as good as it does with lots of chilli.

Ingredients to make sourdough khara bread (sourdough spicy bread)

Sourdough starter: Make sure the starter is active and bubbly.

Flour: I use a mix of bread flour and atta (Indian whole wheat flour/chapati flour) to make this bread; however, you can choose any flour – for example, just bread flour or a combination of plain flour and whole wheat flour.

Onion and green chilli: Finely chopped onions and green chilli fried in butter adds a unique flavour to this bread.

Herbs: Lots of coriander leaves and curry leaves are used in this bread.

Spices: I use cumin seeds and crushed pepper to make this bread.

Butter: I use butter to make the base spice mix for the bread; however, you may replace it with any cooking oil of your choice.

Storing sourdough khara bread (sourdough spicy bread)

This bread can be stored like any other sourdough bread. It stays fresh at room temperature for up to 5 days. Keep the bread wrapped in a cotton bag or a clean tea towel once the bread completely cools down. On the day you slice the bread, keep the cut side down on the board and cover it with a clean tea towel. From the next day onwards, place it in a bread box or air-tight container.

If you plan to store it beyond 3-4 days, it is best to freeze it. You can either freeze it as a whole or you can slice and freeze it. Thaw the bread overnight in the refrigerator or for a few hours at room temperature. You can freeze it for up to three months.

Pro-tip: Use this dough to shape them into small buns instead of boule and enjoy a healthier version of the authentic khara bun.

Bonus

This sourdough khara bread:
– is a healthier version of the authentic khara bun
– can be shaped into buns instead of a bread
– can easily be made vegan-friendly by replacing butter with oil
– stays fresh for up to five days
– freezer friendly

Important points to keep in minds

1. The amount of chilli added to this bread can be adjusted depending on your preference.
2. Make sure you chop the onion, chilli and herbs finely. If they are too big, they can be difficult to handle during stretch and fold.
3. Handle the dough carefully while doing stretch and fold, given the filling may make it slightly tricky to handle.
4. Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
5. It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
6. I have made this sourdough with a combination of bread flour and atta (Indian whole wheat flour/chapati flour), but you can choose any flour – for example, just bread flour or a combination of plain flour and whole wheat flour.

For more sourdough recipes, click here.

Sourdough khara bread (Sourdough spicy bread) step-by-step recipe with photos

1. Heat butter and add cumin seeds. Next, saute onions until translucent. Add the herbs, pepper, and fry for a minute. Let the mixture cool down completely

2. Combine starter and water. Add flour, mix well and let it rest

3. Add the onion mixture and salt

4. Bring together to form the dough

5. Gently pull the dough to perform stretch and fold

6. Continue to stretch and fold at 30 minutes interval

7. The dough gains strength as the gluten develops

8. Let the dough sit for bulk fermentation

9. Dough after bulk fermentation

10. To shape the dough, pick both the sides of the dough and bring to center

9. Roll it to form a log

10. Place in a well-dusted kitchen towel for cold proofing

11. Next morning remove the dough from the fridge and score it once the oven is preheated. Place in the hot dutch oven and bake with the lid on

12. Next bake without the lid

13. Cool it completely on a wire rack before slicing