Hearty Millet & Semolina Sandwich Bread with Crunchy Oat Topping
4 hours 35 minutes
1254 reads
About Hearty Millet & Semolina Sandwich Bread with Crunchy Oat Topping
Wake up to the aroma of freshly baked bread with this hearty and flavorful Millet & Semolina Sandwich Bread. It's the perfect wholesome breakfast or anytime snack, offering a delightful crunch and satisfying texture.This nutritious loaf combines the goodness of finger millet flour, semolina, and whole wheat flour, creating a truly unique taste. Topped with crunchy oats, it's a delicious balance of health and indulgence.Easy to make and incredibly versatile, this bread is perfect for sandwiches, toast, or simply enjoying a slice on its own. Discover the joy of homemade bread with this simple and satisfying recipe.
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Recipe Time & More
Prep4 hours
Cook35 minutes
Total4 hours 35 minutes
Ingredients
Dry Ingredients
- 145 gm Ragi Flour
- 170 gm Semolina Flour suji/chiroti rava, fine
- 185 gm Whole Wheat Flour whole
- 1 tsp Yeast instant
- 1 tsp Salt
- 2 tbsp Sugar
- 1 tbsp Milk Powder
Wet Ingredients
Topping & Grease
- 1/8 cup Quick-Cooking Oats rolled oats may be substituted
- 1-2 tbsp Milk for milk wash
- 1 tbsp Oil for greasing
- 1 tbsp Butter for brushing, unsalted
Instructions
- In a large mixing bowl, combine the finger millet flour, semolina flour, and whole wheat flour.
- Add the salt to one side of the bowl and the instant yeast to the other. This prevents the yeast from directly contacting the salt initially.
- Stir in the milk powder and sugar. Mix the dry ingredients thoroughly.
- Gradually add the warm water, mixing with a ladle or wooden spoon until a shaggy dough forms.
- Add 1 tablespoon of olive oil and mix to combine. Do not knead yet.
- Cover the bowl and let the dough rest for 10-15 minutes. This allows the flour to fully hydrate, resulting in a smoother dough.
- Lightly dust a clean kitchen counter with flour. Turn the dough out onto the floured surface.
- Add 2 tablespoons of olive oil to the dough. Begin kneading by stretching and folding the dough, using the heel of your hand to press and push it away from you.
- Continue kneading for 10 minutes. If the dough becomes sticky, lightly grease your hands with the remaining olive oil.
- To check if the dough is kneaded enough, press it with your finger. If it bounces back, it's ready. If not, knead for a few more minutes.
- Lightly oil a clean bowl. Place the kneaded dough inside, turning to coat it with oil. Cover the bowl and let the dough rise in a warm place for 1 ½ -2 hours, or until doubled in size.
- Grease a loaf pan with oil.
- Gently punch down the risen dough to release the air. Knead for another 3-4 minutes.
- Flatten the dough into a rectangle. Fold both ends slightly into the center and seal well.
- Starting from one end, tightly roll the dough into a log shape. Seal the edges.
- Place the dough log, seam-down, into the greased loaf pan.
- Let the dough rise again in the loaf pan for 45-60 minutes, or until almost doubled.
- Preheat the oven to 325°F (160°C) about 5 minutes before the second rise is complete.
- Brush the top of the dough with milk wash and sprinkle with oats.
- Bake for 30 minutes at 325°F (160°C).
- Remove the loaf from the oven and liberally brush the top with unsalted butter. This adds flavor and creates a beautiful golden crust.
- Return the loaf to the oven and bake for the remaining 5 minutes.
- Remove the bread from the oven and gently tap the top. A hollow sound indicates that the bread is fully baked. Let the bread cool in the pan for 5-10 minutes before gently loosening the sides and turning it out onto a wire rack to cool completely.
- Once cooled, slice with a serrated knife and serve. Store leftover bread in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.
Recipe Notes
Good To Know
- Allow the bread to cool completely (at least 4-5 hours) before slicing for neat slices.
- Proofing time depends on the climate; it's faster in summer and slower in winter.
- Check the yeast's expiration date before using.
- Use lukewarm water, as hot water can kill the yeast.
- Use chiroti rava (or finely powdered semolina) for best binding and crust.
- Oven temperature and baking time may vary; adjust according to your oven.
Expert Tips
- For a richer flavor, try toasting the rava lightly in a dry pan before adding it to the dough. This enhances the nutty aroma and adds a subtle crunch to the bread.
- If you don't have milk powder, you can substitute it with an equal amount of dry milk solids or even full-fat coconut milk powder for a unique twist.
- To ensure even rising, place the dough in a warm, draft-free area during proofing. You can create a warm environment by placing a bowl of hot water in the oven alongside the dough (with the oven off).
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw frozen bread overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 673kcalCarbohydrates: 102gProtein: 15gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gCholesterol: 1mgSodium: 2280mgFiber: 4gSugar: 7g
Rajeswari Annamalai
Articles: 100
5 Comments
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Absolutely fantastic! Thanks for the recipe.
What a great recipe! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
This is exactly what I was looking for!
This looks so tasty! Thank you.