Due to the increasing popularity of wheat and rice flour, Finger Millet had lost its identity which is coming on the pace again nowadays and people are accepting this super millet with great enthusiasm. Rich in iron, calcium and protein, finger millet makes a perfect blend of health and taste.
The most amazing quality of Finger millet is that it is gluten free and has thirty times more calcium than rice does. It is cheap and easily available. What else could one ask for? Rich in fiber and nutrients, Finger Millets is definitely a super food.
Finger millet is a must for people suffering from deficiency of vitamin D and Gastro-intestinal problems. It helps you keeping full for longer as it is digested slowly which is why it is best for people who are trying to reduce their waist size. It improves the hemoglobin in blood.
Here is a quick recipe for you to include the goodness of finger millet in your daily diet.
Finger Millet and Whole Wheat Bread Recipe:
Preparation time: 10 Mins
Cooking Time: 45 Mins
Serving: 1 Loaf
1 Cup Finger Millet Flour
1 Cup Whole Wheat Flour
½ Cup Oats
1 ¼ tbsp dried and activated yeast (check it is not more that 3 month old)
2 tbsp grated jaggery
1 teaspoon wheat gluten
1 teaspoon salt
1 tbsp olive oil
1 tbsp sugar syrup (mix this in warm water that is going to be use in kneading the dough)
First, take some lukewarm water and try to dissolve the yeast completely in it. Make sure the water is not so hot also it should not be that cold else it will kill the yeast completely. Now, add grated jaggery to the yeast mixture and let it bubble up for some time.
Now, in a blending jar blend oats to make the flour out of it. Take a mixing bowl; add finger millet, whole wheat flour and oats flour in that bowl. Mix them well and wheat gluten to it. Stir in bubbled yeast mixture to it and add olive oil, salt at the same time. Now add lukewarm water to knead the flour.
Now, take a bread tin and grease it with some oil. Now pour the flour mixture in the tin and form free form bread. Grease the top of bread loaf with milk and butter. Sprinkle some rolled oats on the top of the loaf. Keep it aside and cover it for at least two hours until it gets double in size.
Preheat the oven at 350 F after preheating place the tin in oven for 40 mins at 220 C. After 40 mins take out the tin from the oven and let it cool completely. Now, take out the loaf out of the tin carefully and cut it in desirable shape. It’s ready to serve with your evening tea shots.
Be it some high tea party or brunch, this bread is always a saviour.