Tortelloni Sauté

I had once made tortelloni with white asperagus and a white sauce made from the water from asparagus, which was apprecitaed by Chonu, my hubby, a lot (If you have been reading my emails regularly, you can imagine in what ecstacy I was to have a hubby who actually appreciates my food! :P).
The most important ingredient in that case was the asparagus, which I cooked with the skin and which gave the good flavour. I had prepared that dish from what I could find in the fridge and combine together. And it was a good experiece, as until now I had only prepared asparagus the classical way: pure, with hollandaise sauce and warm clarified butter along with boiled potatoes, which is surely very enjoyable.

Now, I only know of recipes where you eat tortellini either cooked in a clear broth or with some white sauce like bechamel. We were in no mood for either of the things, I had to think up of something different. I did have this picture in my mind of how it was supposed to look at the end, but not so clearly to know exactly what I wanted in the ingredients, and that at the end I will actually get the result I wanted. So, I was quite happy at the end, as this is not always the case, when I just work with a picture or flavour in my mind.
All of us enjoyed this evening meal a lot. The alpine cheese has a very picant and a special flavour, which I think is not appreciated by every one as much. But, it suited perfectly to this one in our opinion.
So, here it goes, the recipe:

Ingredients:

1 packet (400 g) fresh spinach-ricotta Tortlloni from the chiller cabinet
1/2 or 1 small Broccoli, cut into small florets
2 tbsp olive oil
1 onion, finely chopped
1 large garlic, crushed or chopped finely
1" piece of ginger (2-3 cm), grated or chopped finely
1 tbsp sesame seeds with skin
2-3 dried tomatoes, chopped
4 sprigs thyme leaves, chopped
crimini mushrooms, quartered or halved into chunks, depending on size
1 tsp capers in brine
2 tbsp green pitted olives in oil
1 medium Tomato, diced
1 tbsp fresh oregano leaves, chopped
80-100 g thick slice of Alpine cheese (Bergkäse), grated
(optionally parmesan or any other hard cheese)

Method:

• Boil 2 1/2 liters water with 1/2 tsp salt in a pot and add the tortellini and cook till "al dente".
• When the tortellini is about half done, add broccoli as well and cook till these are still green and firm.
  
• In a sauté pan fry the onions, garlic and sesame seeds in little olive oil on high heat and add ginger and dried tomatoes. Fry for a minute on medium heat while stirring.
  
• Add the mushrooms, add a little more oil if required, and fry further on high heat.
  
• Add the chopped thyme leaves. Keep stirring in between.
• Reduce heat. Add capers and the cooked broccoli and tortellini. Stir carefully on medium heat.
• Add olives and chopped tomatoes to it, stir and switch off the heat after about a minute.
• Add the grated cheese and chopped oregano.
• Garnish with a small sprig of oregano while serving on the plate.
  

Tip: the choice of cheese surely decides the final taste of this dish, as I have used a large amount of it here.

I dared to braid! And the Marmelade mix up!

I would think that many of you already have a clue to what I am talking about. If you still do not know, then read on.
But, before I continue with the actual story let me tell you a very original joke (which took place at my home). The marmelade mix up! As I call it.
This sunday, at breakfast, my 3 year old son Rishab was done eating and left more than half of the toast with marmelade. His papa who was also finished took him to wash his hands. I, the mumma, who loves marmelades, eyed this toast and started eating it. Rishab came and saw me eating the toast and questioned very seriously
" Warum hast du mein Toast gegessen?[Why did you eat my toast?]"
I said, " Es war so lecker, ich konnte es nicht wiederstehen. [It looked so tempting that I just couldn't 'withstand'(resist) it].
On hearing this, Rishab immediately ran to his papa and said " Papa, Mumma fand es so lecker, sie konnte nicht stehen! [Papa, Mumma found it so tasty that she could not stand!]"

Now, in case you are in no mood for these jokes then here is the real story:
I saw these mouthwatering and beeeeautiful looking Danish braids from Daring bakers club of bloggers, about a little more than a week ago. I first saw Meeta's post at What's for Lunch, Honey! Then I went on to look for the the recipes at their hosts webpages: Kelly of "Sass and Veracity" and Ben of "What's Cooking?". I fell more and more in love with this irresistable pastry. Infact, while reading the ingredients, I saw that I already had all the ingredients except for a fresh orange, which I knew I could buy easily. I has enough butter (you need a lot of it!), apples (hubby loves to eat anything baked with apples!), fresh yeast, which I had just bought, without really knowing what I would be making with it. Did I catch some invisible, unspoken waves / signals / vibratuions from the minds of the daring bakers club through their blogs??!!
I hardly use fresh yeast normally, but just felt like making something with it and had bought it.
Well, despite all that and all the excitement I felt after having gone through all the posts of this daring danish braid, I had little time that weekend and the days to follow, so, it had to wait.
But, I could not take it off my mind. Every day I would try to find some time, but was too afraid to make it in a hurry, as I have never baked with a puff pastry (Blätterteig in German) or for that matter made it myself. Nor this Danish pastry (Plunderteig in German).
So, this weeekend, despite having a lot to do: I had an invitation to a birthday party for my son (he is still too small for me to leave him alone) and taking care of the household and cooking for the weekend and so on, I still managed to somehow sqeeze this recipe into my time schedule. "Now or never!" I thought.
I did one part of the recipe (also here), of preparing the pastry dough on Saturday and the proofing and baking part on Sunday. I must admit, quite a few things did not run the way the should have. But, if you know me, I do not give up so easily. And since this was my first trial, I think they were not bad at all. (I'll surely make them again!) Right now my freezer is full of these yummylicious braids, already cut into pieces, so that I can take out the amount I need and when I need. Although, they will not last very long!
Unfortunately, I forgot to take pictures before I cut them up or, for that matter, before I put powdered sugar on top of them, but maybe you can still make out the braid.
I used the apple filling as given in the recipe and prepared a quick fix raspberry marmelade (or jam, as you would say in English) with the raspberries I had bought along with the fresh orange for the dough.
For the jam, I mixed 250 g (about 1/2 pound) raspberries, mixed them with 2-3 tbsp sugar and about 100 g jam sugar in a deep plate and microwaved again and again while mixing in between until the right consistency was there (approx. 10 - 15 minutes) and the jam was ready. Check in betweeen the sugar content, if more is required. I let it cool down open, so that the rest of the heat makes it become even more thicker, which it did become. There are surely many much better and fancier recipes out there, but they will have to wait till I plan to make these braids again.
They were wonderful, despite all that, that went wrong! Delicious! We enjoyed it to the full.
Since I never liked egg washes on pastries. I always leave them out. I think the pastry tastes as good even without the egg wash.

Here is the recipe from Ben's What's cooking?:

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Ratatouille

Ratatouille is nothing special, I thought. But I have changed my mind now. Everybody knows it and every body who cooks has surely made atleast once in their lifetime here in Germany. I always enjoyed ratatouille, but never to the extend like this time. It never turned out so good, not even somewhere near it.
The inspiration for this recipe comes from a beautiful website of Meeta. I have made ratatouille endless number of times. Many a times it also turned out good , but one problem which I often had was everything, especially Zucchini getting too mushy and everything too watery and it just did not look so inviting to the eyes. The recipes were from different books. But this recipe from her blog, just bowled me over. You can see the amount of efforts she has put into the making and then the artistic photography, which, in my opinion, is very professionally done. The important part for me in the recipe was the method of cooking for the ratatouille, which is not entirely new to me, but I always restricted myself from using this style of cooking as it demads more oil. But, the moment the first spoon is in your mouth, you forget everything and just get lost in its melody playing in your mouth. Yes, it was THAT good!

I prepared this together with my 3 year old son. He helped me cut the carrots with a cutlery knife, but then already had aching hands -the carrots were quite thick and therefore hard to cut :)
So, here it goes:

Ingredients:
1 zucchini, diced
1 medium aubergine, diced
2 carrots, diced (of which one third were eaten away by me and my son! :D They were so very sweet)
1 large yellow bell pepper, diced
2 small onion, chopped
2 large tomatoes, diced
2 cloves garlic, finely chopped or crushed with a garlic press
3-4 sprigs thyme, finely chopped
2-3 sprigs of rosemary, finely chopped
a bunch of basil leaves, chopped
black pepper ( I used red chilli powder instead)
flat parsely, chopped fine
olive oil
Method:

• In a large sauté pan, heat olive oil and sauté the garlic, onion and yellow bell peppers on high heat. Sprinkle salt and pepper (or chilli) to taste. Set aside, when still crispy.
• In the same pan, sauté diced zucchini in olive oil on medium heat, sprinkle with salt and pepper and set side when still crispy and have a nice golden brown colour.
  
• Heat some more olive oil in the pan and sauté carrots and aubergines on high heat. Add salt and pepper to taste. At the end cover with lid, add water if required, and cook on medium flame till done. Stir in between. Set aside.
• Add tomatoes to the pan and sauté on medium or high heat till they become tender, but do not loose shape entirely (For this preparation I preferred it this way. But, cook as long as you wish, if you prefer them to be rather soft). Season with salt and pepper to taste.
  
• Put the cooked vegtables back into the pan, which were set aside, and stir once. Cook for a further few minutes.
• Serve garnished with basil and parsely.

I had no parsely, but it just turned out superb! We ate it with rice and Pollock fish (with an MSC stamp!).

South Indian chutneys

So that I don't have to search for these tried and tested recipes in my books, I am putting down these here:

Cococnut-Groundnut chutney

Ingridients:
1/4 cup (40 g) groundnuts, roasted and skinned
1 cup (90 g) coconut, grated
and 2 tbsp water
( or
1/2 cup dessicated coconut, grated
soaked in 1 cup water)
1/3 cup yoghurt, beaten
1 tsp salt
1/2 tsp sugar (optional)
1-3 green chillies (for only a taste jst add a pinch of red chilli)

Tempering:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split skinned black gram
6 small curry leaves
1 pinch hing (asafoetida)

a handfull of coriander leaves (cilantro), washed and chopped

Method:

• Grind together the ingredients for the chutney with a hand blender. Add salt to taste.

• Het oil in a small pan, let mustard and urad dal splutter, add curry leaves, switch off heat, add hing, stir and add to the chutney along with chopped cilantro
  
• Serve to Indian foods, more typically idlis and dosas. Can be used along with Indian style bread sandwitches with Indian spiced veggys, Pattys or even pakoras just like green chutney.
  

Gun Powder

This is one of the different varieties of dry powders or Podis, as they are called in the south, served with idli, dosa or simply rice. The good thing about it is that it can be made in advance and stored in airtight glass containers for months. Whenever you require it just add a little bit of any oil or even ghee to it to bind the powder. Mix with rice, idlis and dosas, and serve. I have even tried it with toasted bread and potatoes subzi. I discovered this powder in India as a teenager through my mothers South Indian friends and I just love it!
That you can also add peanut to the powder is new to me, which I found in one recipe once. And I think that gives a good flavour too. There are very many different sorts of Podis with lots of variations. Like in some, you also add black pepper or coriander seeds or fresh curry leaves.


This is how I make it:

Ingredients:

1/2 cup Urad daal, skinned
1/2 cup channa (chickpea) daal
1/4 cup sesame seeds
1/2 cup peanuts (optional)
3 dried red chillies, or to taste
1 big pinch hing (asafoetida)
1 1/2 tsp salt, or to taste
oil as per requirement

Other optional additions:
1 tbsp coconut, dessicated
1 tbsp curry leaves, roasted on medium heat
1/2 inch piece jagery,
(or 1 tsp sugar)


Method:

• Roast separately the daals, sesame and peanuts, red chillies, corry leaves one after the other on medium heat until you smell the flavour and let them cool down on a plate
• Grind everything together in a coffee mill or any dry grinder
• Once cooled down completely on a large plate store in an airtight glass jar
  
• Before serving, add a few teaspoons of podi in a small bowl or katori and add about a teaspoon of oil to bind the powder and serve with idlis, dosas, rice etc.
  

Another Gun powder link

Wheat flour type numbers, like 1050, 550

This numbered classification system is used in Germany to differenciate between different flour types used here, irrespective of which grain is used -wheat, rye, or anything else. The number represents the Ash mass of the flour. The number denotes in gram (g) the mineral content of 100 kg of flour after the flour is burned during ash analysis.
The higher the mineral content, in other words, the higher the number, the more outer parts of the wheat grain are present in the flour. As the outer layers are much richer in minerals than the inner endosperm. The higher the number, the darker it is and the higher is the fiber and mineral content. To make it short, the higher the number, the healthier.

Here is a table from Wikipedia on wheat flour type numbers

Ash	Protein	Wheat flour type
		US	German	French
~0.4%	~9%	pastry flour	405	45
~0.55%	~11%	all-purpose flour	550	55
~0.8%	~14%	high gluten flour	812	80
~1%	~15%	first clear flour	1050	110
>1.5%	~13%	white whole wheat	1600	150

This table is only a rough guideline for converting bread recipes. Since the American flour types are not standardized, the numbers may differ between manufacturers.

Ricotta Spinach Lasagna

I had a packet of Ricotta lying in my fridge. I had initially bought it for making an Indian sweet, but the amount was too much, so my hubby asked me to make something Italian with it. I did not like the idea of making pasta with it, but then one day I felt like making something with frozen spinach...and thought of "......ricotta?" I knew a recipe of ricotta and spinach, Ravioli, but neither had the time to start making this time consuming recipe nor the motivation. "Hmmm.......... A lasagna?......A spinach ricotta lasagna?? YES!!"
I'm sure all those cooking regularly know what I am talking about. Once you start using an ingredient, know its smell, texture, taste, you get more an more flexible with how to use it without having to look for recipes.

Ingredients:

Filling:
450 g frozen spinach (4 pieces of Iglo spinach)
200 g Ricotta cheese
1/2 tsp vegetable stock
1 pinch black pepper
1 pinch chilli powder
1 tsp dijon mustard
1-2 large tomatoes, chopped
1 large clove garlic, sliced
1 large onion, finely chopped
salt to taste (if required)

Sauce:
1 heaped tbsp all purpose wheat flour (type 405 or 550)
2 tbsp rape seed oil (or butter)
20-30 g Parmesan, grated
200 ml milk
50 ml cream
100 ml water
1 tsp vegetable stock
salt, to taste (if required)

8 lasagne plates (not requiring any precooking)
1-2 tbsp breadcrumbs (optional)
5-6 thin slices of goat cheese (optional)
a bunch Basil leaves, washed and chopped












Method:

• Thaw the spinach in a bowl, covered, in the microwave with a tsp of water
• Or : in a saucepan on the cooktop with 1/4 cup water on low heat and discard the water left after thawing
  
• Stir together ricotta, mustard, vegetable stock, chilli and pepper
• Chop the tomatoes into small cubes, mix with spinach and ricotta cream
• For the sauce heat the oil in a saucepan, add flour and keep stirring till frothy and starts smelling good.
• Take the saucepan from cooktop and add milk while quickly stirring with a whisk.
• Put back on cooktop and cook while stirring regularly. Once it starts cooking, stir with a whisk constantly, reduce heat, add cream, vegetable stock and water.
• Cook for further 2-3 minutes, add parmesan and switch off the heat
• Wet lasagne noodle sheets with water
• Spread some sauce on the base of a porcelain baking dish (approx. size 30 cm x 20 cm) and then place two lasagne plates next to each other. Spread the ricotta-spinach filling over it and a few tablespoons of the sauce.
• Put the next layer of wet lasagne plates, the ricotta-spinach and the sauce and repeat the steps with the third layer.
• Cover with the last two sheets of lasagne, pour the rest of the sauce over it, sprinkle breadcrumbs and put some slices of goat cheese on top and bake in the oven at 180 °C convection oven for 30 minutes (200°C electric)
• Serve garnished with chopped basil

Tip:
I use a dried vegetable stock without any kinds of flavours, aromas, emulsifiers, binding agents, flavour enhancers, i.e., no Maggie and Knorr for me. I have used them before, whenever the recipe called for it and was always irritated with these totally displeasing Maggie/ Knorr taste in the food. Until I discovered that organic vegetable stocks can be a thousand times better substitutes. And that brings a world of difference in the flavour - it also tastes thousand times better, in my opinion.
You'll also find the recipe at the blog : The back burner

Sesame Bread rolls

I felt like baking some brötchen after a long time for the weekend breakfast.
The last time they had not turned out so good. I had made them for the first time then,when I had tired a mixture of rye and wheat flours. They were too hard. Don't know what went wrong, but I had experimented with the recipe and made changes. Yes, just can't help it!
This time I tried another recipe which I felt should work better and wanted to be more careful with the changes.


Preparation time: 2 hours
Baking time: 25 minutes
Temp.: 220°C (195 °C Convection)

Ingredients:

300 g whole wheat flour
100 g wheat flour 1050
100 g whole rolled oats
1 1/2 tsp salt
1 packet (1 cube; 42 g) fresh yeast
1 tsp sugar
1/4 - 3/8 l Leukewarm water
35 g sesame seeds, roasted
20-30 g sesame seeds for outer covering on the buns

Method:

• Mix together all the flours, the rolled oats and salt in a bowl.
• Make a weell in the middle and add a little leukewarm water, sugar and crumbled yeat cube into it. Let stay for a 15 mniutes at a warm place (See remark below).
• Roast the sesame seeds and add to the flour in the bowl and knead it to bind the dough and keep aside at a warm place for an hour to rise, untill the volume of dough doubles.
• Knead the dough again, make 12 balls and roll it in a plate of sesame seeds or press them on each ball.
• Place on a baking try lined with baking paper or sprinkled with flour. Let it stay at a warm place for 15 minutes to rise before baking in the oven at 220°C (195° convection) for 25 minutes.
• Serve warm or store in an airtight container after they have cooled down.

And we did enjoy them, although I need to make some changes next time. Like I would let them rise for longer. The combination was good, but I don't know if I shoud take less whole wheat to make it rise more. As from what I know whole wheat makes it more stiff. I wonder how the bakerys make the whole wheat doughs rise, which are not hard at all. I guess, I need to do some web search on that.
Note:
For those living in cold climates, to let the dough rise at a "warm place "I usually switch on the oven at 50 °C, the minimum temperature possible, and switch it off after 10 minutes or so, before I put the dough inside. Cover the dough in the bowl with a kitchen towel.

Added to answer a query:
The wheat flour type numbers: I had been wanting to write something about the different wheat flour types indicated as numbers. Infact, the reason I delayed publishing the post was that I wanted to put this info here first, but then forgot it. The link is here. And that wheat flour type 1050 is not whole wheat but the best flour next to whole wheat and helps make the bread or brötchen (buns) rise better. Usually the whole wheat breads are not made exclusively of whole wheat but contain between 45 to 70% of whole wheat flour and the rest is other flours.
So, wheat flour 1050 represents the ash mass or mineral content of 1050 g in 100 kg burned wheat flour. The ash mass of whole wheat flour is 1600.