Wanted to experiment with banana flour which I had made at home, in baking bread. So, I tried my hand at this recipe. In the end, I got soft, dill flavoured bread. Which had nutritionally rich dill leaves, seasoned onion, Amaranth flour, homemade banana flour and fine rawa. People who want to try this, can replace the flour and try. One can use only All-purpose flour or whole wheat flour but handle your dough carefully.
Now we will see how I proceeded –
Ingredient:
Amaranth / Rajgira flour – 1 cup
Banana flour – 1 cup
Fine rawa / semolina – 1 cup (used millet rawa)
Milk – 1 cup (vegans can use any other form of milk)
Water – ¼ cup
Active dry yeast – 2 tea spoons
Sugar – 2 table spoons
Oil – 2 table spoons
For masala:
Dill leaves – 1 small thin bunch
Curry leaves – 1 table spoon
Onion – 1
Green chillies – 2
Cumin – 1 tea spoon
Oil – 1 table spoon
Salt – 1 tea spoon
Turmeric – ½ tea spoon
For Garnishing and other:
Chia seed – 1 tea spoon
Butter – 1 table spoon
Milk – 1 table spoon
Oil – 2 table spoons
Method:
-First, we will arrange for yeast proofing: take Luke warm milk and water, dissolve sugar and add yeast, mix nicely by using spoon and keep aside by closing a lid for 10 minutes.
– If this has not shown any bubbles even after 10 minutes, discard the solution and prepare once again with fresh yeast.
-At the meantime, prepare for seasoning:
-Chop onions, green chillies. Heat oil, put cumin, onion and fry for a while. When onion becomes transparent, add curry leaves, dill, turmeric, salt.
-Switch off the gas, when greens wilts.
-Now put all the dry flours in food processor, dry run and mix thoroughly. Add in seasoning, oil and once more mix everything.
-Now pour yeast mixture and knead with the help of kneader. If it is very sticky, adjust the consistency by sprinkling extra flour.
-Ready dough should be little sticky, but not watery.
-Remove this dough from the processor, apply 2 table spoons of oil on this dough all over from the outside and keep it in a bowl covered with wet towel to rise (First rise)
-It will take anywhere between 1 ½ to 2 hours. (Dough should be doubled)
-After one and a half hours, remove this raised dough and place it over the work table by sprinkling some dry flour over the counter.
-Spread this dough into rectangular shape by pulling by hand (width should roughly match the bread baking tin)
-After pulling and spreading like a rectangular mat, fold it thrice or four times, like a real folding of the mat.
-Keep this folded roll in a greased baking tin, apply milk on top of the dough to avoid drying. Sprinkle chia seed and keep it for second proofing (rise) by closing it with a wet cloth or bigger vessel.
-When it rises after an hour, bake this in a pre-heated oven for 20 minutes at 200® C.
-Immediately after taking out from the oven, apply butter all over at the top part and keep it for cooling.
-After it cools down, de-mould and slice the bread and enjoy with any jam or butter.
Note:
-If you want vegan version, please skip application of milk and butter.
