Multigrain Bread Bowls, packed with good for you whole grains and vegetables with just a touch of sweetness from wild yeast water. Vegetarian or Vegan!
FOR WILD YEAST WATER: 1/4 cup organic grapes
1/2 cup filtered or bottled water
1/2 tsp sugar
FOR BREAD DOUGH: 1 cup (125 gm) multigrain flour
6 1/2 tbsp (95 ml) wild yeast water
1/2 tsp (3 gm) salt
1 tsp (5 gm) olive oil
FOR STEW: 1/4 cup little millet
1 potato, peeled and diced
1 carrot, peeled and diced
1 red onion, peeled and diced
2 tomatoes, roughly chopped
1/4 cup cut beans
3/4 cup vegetable stock
1 tsp olive oil
2 tbsp fresh herbs
1/4 tsp pepper powder
salt to taste
Preparing wild yeast water. Place the grapes, sugar and water in a glass jar, shake the contents and leave in a warm place for 24 hours. Shake the jar and open the lid once a day. It will be ready in nearly 3-4 days or may be 5-6 days.
The fruit needs to have floated up to the surface and the chunks to be covered in tiny bubbles. The smell has to be pleasant fruity aroma coming from your water.
Preparing sponge/starter. Mix 50 gms flour and 70 ml wild yeast water (sieved) to form a shaggy dough. Cover with clingfilm and leave in warm place for 4 hours.
Preparing bread dough. Add remaining flour (75 gm), wild yeast water (25 ml) and salt to the prepared sponge/starter. Mix until its all combined.
Turn onto a floured surface, add oil and knead until smooth and elastic, nearly 12-15 minutes. (This may be a little messy, but don't give up!)
Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Divide dough in 5 equal pieces. Cover and let them rest for 15 minutes.
Lightly grease outsides of muffin cups with oil and place them upside down in a baking tray.
Shape each dough piece into roughly 3.5 inch round discs.
Place the dough disc on the bottom of each cups, stretching gently to fit.
Cover with greased plastic wrap and let it rise in warm place for half an hour.
Preheat oven to 180Ã¢âÆ (350Ã¢ââ°).
Gently brush the dough with olive oil and sprinkle with dried herbs.
Bake for 15-18 minutes until slightly golden in color.
Remove from molds and cool in wire rack.
Preparing stew. Heat oil in a saucepan. Add in all vegetables, millet, fresh herbs, salt, pepper and vegetable stock.
Cook covered for 20-25 minutes. Once done cooking, fluff the grains with fork.
Serve warm stew in multigrain bread bowls.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4.5 based on 2 votes
Be the first to rate this post.