Easy to make Rajgira Bread Receipe
Ingredients:
– 1 cup jowar (white millet) flour
– 1/2 cup rajgira (amaranth) flour
– 1/4 cup mashed banana
– 1 tbsp chia seeds
– 1 tbsp isabgol
– 1 tsp instant dry yeast
– 1/2 tsp sugar
– 1/4 cup arrowroot (panibhal flour)
– 1/4 cup olive oil
– 2 tbsp honey
– 1/2 tsp salt For The Topping
– 1/2 tsp flax seeds
– 1/2 tsp sunflower seeds (surmukhi ke beej)
– 1/2 tsp pumpkin seeds
– 1/2 tsp chia seeds
Direction:
1. Combine the isabgol and 6 cups of water in a bowl, mix well and cover it with a lid. Keep it aside 2 to 3 hours.
2. Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover with a lid and keep aside for 10 minutes.
3. Combine the jowar flour, rajgira flour, arrowroot flour chia seeds, mashed banana, olive oil, honey, isabgol mixture, yeast-sugar mixture and salt in a deep bowl, mix well and knead it into soft loose dough using enough warmwater.
4. Put the dough in a greased 175 mm. X 25 mm (7″ x 3″) bread tin. Sprinkle the flax seeds, sunflower seeds, pumpkin seeds and chia seeds evenly over it.
5. Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.
6. Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes.
7. Once the bread loaf has cooled slightly de-mould it using a butter knife.
8. Cut it into slices using a sharp bread knife.
9. Serve immediately or store in an air-tight container and use as required.