Breakfast needs to be wholesome and nutritious being an important meal of the day. If you are choosing bread for your breakfast, here comes healthy sandwich bread! This finger millet based sandwich bread is baked using finger millet, semolina and whole wheat flour further topped with oats.
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Yield / Serves
145 grams finger millet flour
170 grams fine semolina (chiroti rava)
185 grams whole wheat flour
1 Â½ tsp instant yeast
1 tsp salt
2 tbsp sugar
1 tbsp milk powder
1 Â½ cup warm water (+1 or 2 tablespoons extra if needed depending on the whole wheat flour)
4 tbsp olive oil
1/8 cup quick cooking oats or rolled oats
Little milk for milk wash
1 tbsp oil for greasing
1 tbsp unsalted butter for brushing
Take a large mixing bowl and add the finger millet flour, semolina and whole wheat flour.
Add salt on one side and instant yeast on the other side.
Add milk powder, sugar and mix the dry ingredients well.
Add warm water and mix roughly using a ladle.
Add 1 tablespoon of olive oil and mix.
At this stage do not start kneading, set it aside for 10 Ã¢â¬â 15 minutes.
Dust a clean kitchen counter and place the dough on it.
Add another 2 tablespoons of oil and start kneading the dough by stretching and pressing using your palm.
Knead the dough for 10 minutes and grease your hands with the remaining oil whenever the dough is sticky.
After 10 minutes, press the dough with your finger. If the dough bounces back, then it is ready otherwise knead for 2 or 3 minutes more.
Place this kneaded dough in an oiled bowl and allow it to double in a warm place. This depends upon the climate. Generally it takes 1 ½ hour to 2 hours. [It took 2 hours for the dough to double]
Grease a loaf pan with oil on all the sides.
Take the proofed dough, slightly punch and knead well for another 3 Ã¢â¬â 4 minutes.
Flatten the bread dough, fold both the ends slightly into the center, seal well.
Then roll the dough from one end and seal the ends so that it looks like a log.
Place the log of dough into the greased loaf tin, with the sealed down downwards.
Allow the dough to rise again for about 45 to 60 minutes.
Preheat oven at 160c, 5 minutes before the second raise of the dough.
Apply a milk wash on the dough and sprinkle oats.
Place the loaf tin with the dough in the preheated oven and bake for 35 minutes at 160c.
When you have 5 minutes left before baking, take the loaf outside. Brush the loaf using butter liberally and bake again for the remaining time.
Remove the loaf tin from oven; tap the baked bread to observe a hollow sound which indicates the doneness of bread.
Allow the bread to cool for 5-10 minutes in the tin and gently loosen the sides. Remove the bread from the tin and allow it to cool completely before slicing.
Use a serrated knife to slice and serve fresh bread or store in refrigerator for longer shelf life.
- Always allow the bread to cool completely before slicing. (atleast 4 – 5 hours for neat slices).
- The time required for proofing of the bread depends upon the climate. During summer the dough doubles up fast and during winter it may take relatively longer time.
- Check the shelf life of the yeast before baking.
- The water should not be hot as it may kill the yeast which will impact the proofing of the dough.
- Use chiroti rava for best binding and crust. Otherwise just powder the big sized semolina like chiroti rava.
- The oven temperature and baking timing varies from from oven to another, please adjsut according to your oven.
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