Finger millet & wheat flour bread

Though the texture of this bread is slightly denser than the ones made with plain flour, the flavours are complex and lovely.  Enjoy this as sandwich bread or toast.


Makes 1 Loaf


1 tablespoon sugar

1 teaspoon active dry yeast

1 cup/175g finger millet flour

1 and 1/2 cups/225g wheat flour, plus extra for dusting the work surface

1 and 1/4 teaspoons salt

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds (optional)

2 tablespoons vegetable oil, plus extra for brushing and greasing

2 medium potatoes (about 170g), boiled, peeled and coarsely mashed

1 cup/250 ml milk

1 tablespoon sesame seeds



  1. Stir in the sugar and yeast in 1/2 cup/125ml warm water. Leave for 5 minutes or until the solution turns frothy.
  2. Meanwhile, combine the finger millet flour, wheat flour, salt, cumin seeds and fennel seeds (if using) in a mixing bowl. Add the oil, yeast solution and the mashed potatoes and mix. Gradually add the milk and mix to form a sticky lump of dough.
  3. Turn the dough on a floured work surface and knead with your hands until the dough is soft and slightly sticky.
  4. Shape the dough into a ball, lightly brush its surface with the oil and then, place it in a bowl. Cover and leave for 1 hour or until the dough doubles in volume.
  5. Lightly grease a 9 X 5-inch loaf pan with the oil. Punch the dough and knead for a minute or so. Shape it into a rectangular loaf and transfer to the loaf pan. Cover and leave for 30-45 minutes or until it doubles in volume again.
  6. Preheat the oven to 180 degrees C. Brush the upper surface of the loaf with a little water. Sprinkle the sesame seeds. Score the loaf lengthwise in the center with a knife. Place the pan in the preheated oven and bake for 35-40 minutes or until the top of the bread is brown and sounds hollow when tapped on bottom.
  7. Place the bread on a wire rack and let cool to room temperature before slicing.



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