Measures are based off a cupe measure of 8 oz. This recipe has been adapted from Peter Reinhart’s book. The cooked broken bajra makes the bread moist.
Whole Wheat flour – 1 3/4 cup
Yeast (active dry) – 1/3 tsp. Use twice as much if you are using fresh yeast.
Water – 1 cup
Mix all and leave overnight. You don’t have to knead this mixture at all. The gluten strings will develop overnight.
Overnight Starter – all
WW flour – 1 cup
Salt – 1 tsp
Honey – 1 1/2 tbsp
Cooked bajra – 6 tbsp. Mash it up a bit. Use bajra rava. Cook one measure in 3 measures of water.
Raisin or date puree – Soak ½ oz raisins in ½ oz water overnight. Puree before use.
Oil or butter – 2 tbsp (optional)
No more water is needed for the dough. You might need some to just wet your hands while kneading.
The overnight starter should have bubbled and fallen. Mix all ingredients well. Rest the dough for 5 mins, so it relaxes and helps you knead better. Knead for about 300 strokes or till you find the dough stretchy and silky. Rest for a min or two. Knead for another minute. Leave in a bowl for 1-1.5 hr for the first rise. You know this rise is done when you poke a wet finger gently into the dough. If it makes an impression that just stays and does not get filled up. its ready for shaping. If it fills up, then leave it for some more time.
Divide the dough into a dozen pieces and flatten each piece and then roll it up. Leave for 45min – 1 hr. In the mean time, heat your oven to 250C.
Bake at 250 for 10 minutes. Then reduce heat to 220 and bake till done. The rolls bake in 15 minutes. Let them cook for 5 minutes and you can eat them hot.
You could use them as the pav for pav bhaji.