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.