Finger Millet (Tamba) Bread

Recipe Name: Finger Millet (Tamba) Bread

  • Cooking Time3 hr
  • Servings6 people


    • 3 cups PachaMama finger millet flour
    • 0.75 cup whole wheat flour
    • 1.50 teaspoon salt
    • 3.00 teaspoon
    • 1/4 instant dry yeast
    • 1.50 tablespoon honey
    • 10 bananas
    • 1.50 Tablespoon olive oil
    • 1.50 Cup warm water
    • 1.50 Tablespoon flax seeds



    Whisk together first two ingredients in a large bowl. Add olive oil.


    Mash the 10 banana into puree.


    Add honey to warm water in a separate bowl. Stir and add yeast. Stir and let it sit for 15 minutes.


    Add banana puree, water with yeast and honey to flour mix. Knead for 6 to 7 minutes till soft and supple. Add more water if needed. Let dough rest for 1-2 minute and knead again for 3 to 4 minutes.


    Transfer dough in an oiled bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place to rise till it doubles.


    Grease one 8 x 4 inch loaf pan.


    Remove dough from bowl to the counter dusted with flour. Punch dough and knead for 2 minutes. Shape it into a loaf. Transfer to the prepared pan.


    Cover and leave to rise for 45 minutes to 1 hour or until it crests above the rim of the pan.


    Brush the top with milk wash (¼ cup milk, 1 tablespoon butter,2 teaspoon sugar, ¼ teaspoon salt. Boil together for 5 minutes on low heat) and sprinkle flax seeds.


    Bake in a preheated oven at 190 degrees C for 35 minutes. The loaf should turn beautiful brown from top and should sound hollow when tapped at the bottom.


    Remove from the pan after 5 minutes. Slice when cold or slice next day.

    Sharing is caring!