The traditional grains aka Millets have made a grand comeback in the culinary world again and how! Everyone is raving about them, taking classes to learn new ways of cooking them and they are starring in all of my food-blogger friends’ food posts frequently, who manage to cook the fanciest meals with these humble ingredients. Now, I am not the one to follow every new food trend going around on Instagram or the internet, but things which are immensely healthy to include in one’s diet usually get some sincere experiments from my side. For example, Quinoa and Cous cous have finally found a place on a shelf in my kitchen, and even though I do not make them as regularly as I should, still me and hubs are warming up to them slowly and steadily.
Dietitians today state that Millets are a healthy substitute to rice or wheat, and possess amazing nutritional values. A couple of months ago, I saw Pearl Millet flour (Bajra) and Sorghum flour (Jowar) in our village’s Indian store and bought them to mix little quantities in our routine chapatti flour, to avail their nutritional benefits.
This week when the theme for FoodieMonday Bloghop (A group of bloggers where we decide on a common theme for the week to cook foods based on it..) was announced as Millets, I thought that I will have to miss this one as I have absolutely no idea about them. Then it struck me that I actually do have Millets in my kitchen, what if they are in the grounded form rather than their whole versions.
As baking my own bread was on my wish list since a long time now, I decided to make a loaf of bread using multiple grains. This loaf contains whole-wheat flour, plain flour, pearl millet flour, sorghum flour, rolled oats and some toasted seeds.
I will be honest with you, even though the bread came out wonderful, there was one ingredient that I’d use less the next time I bake this bread. Bajra or Pearl millet flour ended up giving it quite a strong odour, which I could have done without. Therefore, I have mentioned the modified quantity for it in the recipe below and not the one I used. Rest everything worked like a charm.
I paired my bread with piping hot tomato soup as a tea time snack and it was the perfect combo to kick back with, on a lazy Saturday night. There a few things more therapeutic than baking bread and when it turns as good as this experiment turned out to be, that sums up to be a perfect day in my diary.
So, Give this healthy recipe a go friends, and enjoy! Happy Baking! xx
- 1 cup whole-wheat flour
- 1/4 cup Bajra flour (Pearl millet flour)
- 1/2 cup Jowar flour (Sorghum flour)
- 2 cups all-purpose flour
- 1/4 cup rolled oats
- 1 tbsn pumpkin seeds
- 1 tbsn toasted sunflower seeds
- 1.5 tbsn quick dry action yeast
- 1/2 cup of boiling hot water
- 1 cup warm milk
- 1 tsp brown sugar
- A pinch of salt
- 1/4 tsp dried Italian seasoning
- 3 tbsn Extra virgin olive oil + 1 tsp for greasing the bowl
- 1 egg
- In a small bowl, combine your rolled oats, pumpkin seeds and sunflower seeds. Pour hot water on them and set aside for 30 minutes.
- In a large bowl, combine your warm milk, brown sugar and yeast powder. Stir and set aside for 10 minutes, until the yeast gets activated and the surface turns frothy.
- To the yeast mix, add all the flours along with salt, dried Italian seasoning and olive oil.
- Finally add the soaked oats and seeds mix and give everything a good stir with a wooden spatula.
- Transfer the sticky dough to the kitchen surface. Sprinkle some dry flour on it and knead very well for 6-7 minutes for the gluten to get activated.
- When you get a smooth ball of dough, transfer it in a bowl greased by some Olive oil and cover tightly with a cling wrap. Store in a warm place for at least 2 hours.
- Once the dough has doubled in size, remove the cling wrap and punch the risen dough lightly with your fists, to let the air out.
- Knead the dough once more with light hands and then, give it a cylindrical shape.
- Grease a loaf baking tin with some butter and plain flour.
- Transfer the tube-shaped dough in the greased pan and again cover it with a cling wrap. Let it sit on the kitchen counter for 30 minutes more for the final proofing.
- Pre-heat your oven to 180 degrees C.
- Once the dough rises beyond the top of the tin like a tomb, apply the beaten egg all over it’s surface with a pastry brush.
- Sprinkle some oats and seeds on top of your bread.
- Bake your bread for around 40-45 minutes until it turns golden brown all over and the bottom of the bread gives a hollow sound when your tap it.
- Let the bread rest on the wire rack until it has completely cooled down. Do not slice it until it is still warm.
- Slice your lovely multi-grain bread and use it for toasts, sandwiches or as a side for your soups. You can store it in an air-tight container for 2-3 days. Enjoy!!
You can substitute the flours with any other flours of your choice like Soya flour or Rye flour.