WHOLE BREAD with

'SIRI DHANYA' MILLET

WHOLE BREAD with BROWNTOP MILLET

 

INGREDIENTS:

  • 1/2 Cup of Broken Foxtail Millet (Korra Biyyam Idli Rava)

  • 2 Cups of Whole Wheat Flour

  • 2 Tea spoons Flax Seeds or Powder or just AVISA/Flax seeds.

  • Black Sesame seeds, White Sesame seeds.

  • 2 Teaspoons of Coconut Oil 

  • 1 Tablespoon of Apple Cider Vinegar (white vinegar can be used alternatively)

  • 1 tea spoon Salt

  • 2 Teaspoons of Sugar or honey

  • 2 teaspoon Active Dry Yeast

  • 1/2 Cup of milk

  • Water as needed

 

METHOD: 

  • Mix the water and milk and heat them together in a pan.

  • Add 2 Tea spoons sugar/ honey and stir to dissolve.

  • Let the liquid come down to lukewarm temperature. Make sure it is not too hot or too cold.

  • Add the active dry yeast onto the liquid and keep aside for 10 -15 minutes, allowing the yeast to froth and bubble.

  • 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.

  • Mix everything with your fingers, rubbing enough the oil into the flour.

  • Make a well in the centre and once the yeast mixture is bubbled, pour it into the well.

  • Add the apple cider vinegar or vinegar and mix everything properly into a dough.

  • Add as much of the remaining 1 Cup whole wheat flour as required, a little by little, and mix with your hand.

  • Add the seeds and knead it well.

  • Transfer the dough to a floured surface and knead well to form a smooth, elastic dough.

  • Grease the mixing bowl with the remaining 1 tsp of coconut oil.

  • Place the ball of dough into the bowl and swirl around to coat it with oil on all sides.

  • Cover the bowl with a large plastic bag and place it in a warm/sunny spot.

  • Allow the dough to rise for 1 1/2 to 2 hours.

  • After the dough has doubled in volume, punch it down and transfer to a floured surface.

  • Knead very lightly and shape into desired form (loaves, buns, rolls...anything you like).

  • Cover again with a plastic bag and allow to rise in a warm place for another 1 1/2 to 2 hours.

  • Preheat oven to 190 C. Optionally lightly brush the top of the bread with the vegan yogurt and corn starch mixture.

  • 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.

  • Allow the bread to sit in the hot oven for 10-15 minutes after it's done.

  • 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.

  • It's okay to slice the bread if it's a little warm but *do not slice into the bread while it's hot!!!*

  • The bread tastes great served with some hot soup/stew or just dipped in some garlic olive oil.