‘SIRI DHANYA MILLETS’ a pathway to total health
WHOLE BREAD with
'SIRI DHANYA' MILLET
WHOLE BREAD with BROWNTOP MILLET
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INGREDIENTS:
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1/2 Cup of Broken Foxtail Millet (Korra Biyyam Idli Rava)
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2 Cups of Whole Wheat Flour
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2 Tea spoons Flax Seeds or Powder or just AVISA/Flax seeds.
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Black Sesame seeds, White Sesame seeds.
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2 Teaspoons of Coconut Oil
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1 Tablespoon of Apple Cider Vinegar (white vinegar can be used alternatively)
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1 tea spoon Salt
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2 Teaspoons of Sugar or honey
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2 teaspoon Active Dry Yeast
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1/2 Cup of milk
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Water as needed
METHOD:
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Mix the water and milk and heat them together in a pan.
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Add 2 Tea spoons sugar/ honey and stir to dissolve.
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Let the liquid come down to lukewarm temperature. Make sure it is not too hot or too cold.
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Add the active dry yeast onto the liquid and keep aside for 10 -15 minutes, allowing the yeast to froth and bubble.
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In a large bowl, place 2 Cups of the whole wheat flour with broken foxtail millet, , flax seeds or powder, 1 teaspoon of sugar, salt as needed and 2 Tea spoons of coconut oil.
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Mix everything with your fingers, rubbing enough the oil into the flour.
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Make a well in the centre and once the yeast mixture is bubbled, pour it into the well.
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Add the apple cider vinegar or vinegar and mix everything properly into a dough.
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Add as much of the remaining 1 Cup whole wheat flour as required, a little by little, and mix with your hand.
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Add the seeds and knead it well.
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Transfer the dough to a floured surface and knead well to form a smooth, elastic dough.
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Grease the mixing bowl with the remaining 1 tsp of coconut oil.
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Place the ball of dough into the bowl and swirl around to coat it with oil on all sides.
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Cover the bowl with a large plastic bag and place it in a warm/sunny spot.
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Allow the dough to rise for 1 1/2 to 2 hours.
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After the dough has doubled in volume, punch it down and transfer to a floured surface.
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Knead very lightly and shape into desired form (loaves, buns, rolls...anything you like).
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Cover again with a plastic bag and allow to rise in a warm place for another 1 1/2 to 2 hours.
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Preheat oven to 190 C. Optionally lightly brush the top of the bread with the vegan yogurt and corn starch mixture.
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If you've made loaves then bake in the preheated oven for about 50-55 minutes, if it's rolls/buns then 35-40 minutes will do.
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Allow the bread to sit in the hot oven for 10-15 minutes after it's done.
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Take the tray out and allow the bread to cool down in the tray for 1/2 an hour, then transfer to a cooling rack and let it cool down some more.
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It's okay to slice the bread if it's a little warm but *do not slice into the bread while it's hot!!!*
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The bread tastes great served with some hot soup/stew or just dipped in some garlic olive oil.
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