Roti and Double Roti

Finger Millet and Whole Wheat 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:


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.




Bajra Bread- Millet and Wholewheat Bread


"Double roti" used to be another word for bread other than Indian chapatis,parathas and roti's. I think it was called 'double' because the dough rose to double its size with the addition of yeast or baking powder though K.T. Achaya says in his book  "A Historical Dictionary of Indian Food" that the term was used because the bread was made in jointed sections.(double).

Indian 'flat breads' are not leavened, with the exception of Naans and kulchas. "Flat bread" is really an unsatisfactory term since the texture and taste of rotis are very different from western breads.

The advent of Western style ovens led to types of raised breads particular to India like the Pav or Pao, the broon and many others. .When I order loaf bread from the grocer I have to specify "slice bread" or they will send "pav". There aren't too many types of leavened breads made with other grains so I carry on with my little experiments in bread making, admittedly not always successful.

However the following Bajra Bread has turned out rather well.

This is based on Sue Lawrence's recipe for Rye bread in her book On Baking . The dough behaved a little differently but the bread is more than edible.

2 cups atta / wholewheat flour
1 3/4 cups bajri ka atta / pearl millet flour
1 1/2 tsp. salt
1 heaped tsp. shahzeera / black caraway seeds
20 gms fresh yeast
1/2 tsp. caster sugar
142 ml warm water
85 ml milk
2 tbsp. black treacle / or 3 tbsp raw shakkar caramelised with 2 tbsp water.
28 gms butter.

Combine the flours,salt and caraway seeds.
Make the yeast and sugar into a paste with 2 tbsp warm water. Leave to stand for 5 minutes.
Heat the milk, butter and treacle or caramelized shakkar until better melts and the mixture is warm.
Make a well in the centre of the flours and pour in the liquid, the yeast and warm water.Mix together to form a ball of dough.
Knead on a floured surface for at least 10 minutes or till smooth. The dough is quite sticky because of the bajra flour.Cover with cling film or an oiled plastic bag and leave to rise for 1 1/2 hours in a warm place till it is about doubleits original size.
Turn out on a floured surface , knock back with fists to its original size. Roll out into a 9 " long roll, a little thicker at the centre than the ends. Place on a greased baking tray cover loosely with cling film or plastic bag and let it rise for another hour or more.
Pre heat the oven top 200 degrees C.
Brush all over with warm water or beaten egg. Then bake for about 50 minutes till well risen and brown. Turn onto a wire rack and cool completely. Slice thin, and serve with butter.Toasting the bread adds to the taste.

Like the jowar / sorghum bread  I made earlier, this is a heavy, dense bread,  besides being a bit crumbly, but it tastes just as nice.