Wednesday, May 4, 2016



Non bleached all purpose flour - 3 cups
Dark whole wheat flour - 1 cup
Finger millet/ragi flour - 1 cup
Pearl millet/ kambu / bajri flour - 1/2 cup
Great millet/ white cholam / jowar flour - 1/2 cup
Butter - 40 grams
Active dry yeast - 2 tbsp
Sugar - 2 tbsp
Salt to taste
Water (luke warm) - 1 cup
Milk - 1 to 1 1/2 cups


Take all the flour together in a big vessel.

Melt butter and set aside.
Mix sugar yeast in luke warm water and allow it to prove.

Add salt to the flour mixture and mix well.
When yeast mixture is raised, add butter and yeast mixture to the flour mixture and mix well. Add milk little by little and knead to a non sticky dough. The consistency is similar to chapathi dough.

Now make a ball and allow the dough to raise by covering with a damp cloth.
After about 1 hour the dough will be doubled.

Now knead again and roll to the size of bread loaf pan. My pan is a bigger one so I prepared one loaf. But if you are using a smaller one then two pans needed.

Now again cover with damp cloth and allow to raise.

In the mean time pre-heat the oven to 175 degrees Celsius for half an hour. When the dough is doubled bake for about half an hour. To check whether the bread is done, just tap the bottom of the pan. If it sounds hallow then the bread is ready. This is a perfect sandwich bread suitable for any toast, sandwich or simply with butter.

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