Ragi Choco Malt Smoothie
Prawn Pulao

Finger Millet and Whole Wheat Bread

 

Finger-millet-bread
The experimentation with millets continues. Today I made a bread of 1/4 Finger Millet and 3/4 whole wheat with fresh yeast.

I baked two loaves, one in the round and the other a standard loaf shape.The round one rises better in the pan and is softer.

Home made bread is so head and shoulders above commercial bread and actually worth eating !

Here is the recipe I used:

Ingredients:

3 1/2 cups whole wheat

1 cup Timbaktu Organic Finger millet flour

2 cups warm water

34 gms fresh compressed yeast.( equivalent to 2 packets dried yeast)

1 tbsp brown sugar

1/3 cup Timbaktu Organic Peanut oil

2 tsps salt

1/2 cup brown sugar.

Dissolve 1 tablespoon of the brwon sugar in the warm water and then dissolve the yeast in it. Let stand for a few minutes. Now add the oil to the water.

In a bowl mix  3 cups of the the wheat flour ,1 cup of the finger millet flour, the salt and sugar. Slowly add the water and yeast mixture and gather up into a ball of dough. Knead for 15 minutes by hand, slowly adding additional flour if required till the dough becomes smooth and elastic.

Let the dough stand to rise in an oiled bowl. Turn once after oiling. Cover and keep in a warm place for an hour or till doubled in bulk. Punch down and divide trhe dough into two. Roll out one half into a long rectangle and roll up into a 3" x 8 " loaf turning the ends under. .Make the other half into a round. Place both into oiled tins and cover. Let rise till doubled in bulk for 1 hour.

Bake in preheated oven (200 C) for 15 minutes. reduce heat to 175C and continue to bake for half an hour more.

Remove from oven and tip out on racks to cool.

It taste yummy with a bit of butter and a slice of cheese.

This bread freezes well.

 

 

 

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