The great Indian millet loaf

INGREDIENTS

·         Wheat flour 600 gm

·         Ragi flour 100 gm

·         Millet flour 100 gm

·         Broken wheat soaked 200 gm

·         Salt 20 gm

·         Dark  jaggery 30 gm

·         Olive oil 45 ml

·         Ginger powder 5 gm

·         Fennel crushed 5 gm

·         Honey 10 ml

·         Yeast 20 gm

·         Water 450 ml

METHOD

Put all dry ingredients into a bowl.

Add water and knead till smooth dough is formed.

Shape and put into moulds or roll into 60 gm balls to make burger buns.

Let the dough rise to double the size, or till dough bounces back when you poke it gently.

Bake at 220c for 25 minutes for the 300 gm bread mould or 14 minutes for the bun.

Best had with home-made butter, malai, or extra virgin olive oil.

Recipe courtesy vishak chandrasekaran, chef