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Millet Stew in Multigrain Bread Bowls

Apr-16-2018
Divya Jain
180 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Millet Stew in Multigrain Bread Bowls RECIPE

#NoCommercialYeast #NoMaida Multigrain bread bowls, packed with good for you whole grains and vegetables with just a touch of sweetness from wild yeast water. Vegetarian or Vegan!

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. WILD YEAST WATER: 1/4 cup organic grapes
  2. 1/2 cup bottled water
  3. 1/2 tsp sugar
  4. FOR BREAD DOUGH: 1 cup (125gm) multigrain flour
  5. 6 1/2 tbsp (95ml) wild yeast water
  6. 1/2 tsp (3gm) salt
  7. 1 tsp (5ml) olive oil
  8. FOR MILLET STEW: 1/4 cup millet
  9. 1 potato, peeled and diced
  10. 1 carrot, peeled and diced
  11. 1 red onion, peeled and diced
  12. 2 tomatoes, roughly chopped
  13. 1/4 cup cut green beans
  14. 3/4 cup vegetable stock
  15. 1 tsp olive oil
  16. 2 tbsp fresh herbs
  17. 1/4 tsp pepper powder
  18. Salt to taste

Instructions

  1. WILD YEAST WATER: ORGANIC GRAPES+BOTTLED WATER+SUGAR FOR 3-5 DAYS.(REPLACEMENT FOR COMMERCIAL YEAST)
  2. SPONGE/STARTER: 50GM MULTIGRAIN FLOUR + 70GM WILD YEAST WATER.
  3. AFTER SIEVING YEAST WATER DISCARD THE GRAPES.
  4. MIX TO FORM A SAGGY DOUGH. COVER AND KEEP IN WARM PLACE FOR 3-4 HOURS.
  5. BREAD DOUGH: SPONGE/STARTER + 75GM MULTIGRAIN FLOUR + 25M YEAST WATER + 1/2 TSP SALT
  6. MEASURE CORRECTLY
  7. IF ADDED MORE, REMOVE EXTRA TO GET EXACT MEASUREMENTS.
  8. MIX UNTIL ALL COMBINE.
  9. TURN ONTO FLOURED SURFACE, ADD OIL AND KNEAD GENTLY UNTIL SMOOTH AND ELASTIC.
  10. IT WILL TAKE NEAR ABOUT 12-15 MINUTES.
  11. PLACE IN GREASED BOWL. COVER AND LET IT RISE AND GET DOUBLE IN VOLUME, ABOUT 1 HOUR.
  12. ROOT VEGETABLES AND MILLET STEW: ADD 1TSP OIL IN A SAUCEPAN AND SAUTEE ONIONS FOR ABOUT A MINUTE.
  13. ADD IN ALL ROOT VEGETABLES, TOMATOES, GREEN BEANS, FRESH HERBS, LITTLE MILLET
  14. VEGETABLE STOCK, SALT AND PEPPER
  15. COOK COVERED FOR 20-25 MINUTES.
  16. ONCE DONE COOKING, FLUFF THE GRAINS WITH FORK.
  17. PUNCH DOWN THE RISEN DOUGH AND DIVIDE INTO 5 EQUAL PIECES.
  18. LET THE DOUGH BALLS REST IN KITCHEN COUNTER FOR 10 MINUTES.
  19. MAKE ROUND DISCS AND PLACE IN BOTTOM OF EACH CUPS, STRETCHING GENTLY TO FIT.
  20. IT WILL LOOK LIKE A BOWL.
  21. COVER WITH GREASED PLASTIC WRAP AND LET IT RISE FOR HALF AN HOUR.
  22. AFTER SECOND RISE, BRUSH THE DOUGH WITH OIL
  23. AND SPRINKLE WITH DRIED HERBS.
  24. BAKE IN PREHEATED OVEN AT 180'C FOR 15-18 MINUTES.
  25. ONCE BAKED, SERVE WARM MILLET STEW IN MULTIGRAIN BREAD BOWLS.
  26. DIZZLE SOME SAUCE ON TOP.

Reviews (1)  

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Reema Garg
Apr-22-2018
Reema Garg   Apr-22-2018

Looks amazing!

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