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
- Stir in the sugar and yeast in 1/2 cup/125ml warm water. Leave for 5 minutes or until the solution turns frothy.
- 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.
- Turn the dough on a floured work surface and knead with your hands until the dough is soft and slightly sticky.
- 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.
- 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.
- 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.
- Place the bread on a wire rack and let cool to room temperature before slicing.