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.
Overnight starter:
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.
Dough:
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.
Hi Sir
Iam very glad i saw your website..it is helping me to cook millets in different ways. Thanks a lot.
Now i want to know how much exactly in cup measurement we need the starter because we dont eat readymade yeast. I have to prepare the yeast at home. So it will be helpful for me if you can tell me the exact measurement of the starter.
LikeLike
Thank you for writing to us ! We are happy that you find our blog useful and has helped you work millets into your diet.
It is great if you can make your own starter ! Here are a few articles on how you can do it …
http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
http://www.kingarthurflour.com/recipes/sourdough-starter-recipe
http://allrecipes.com/recipe/17513/no-commercial-yeast-starter/
http://www.wikihow.com/Make-a-Sourdough-Starter-Without-Yeast
A few tips …
This starter can be used to make different breads, pav, batura, and many other leavened preparations that call for yeast.
Hope this helps. Happy baking !!
LikeLike
Do we have to refrigerate the overnight starter or keep it out side.because chennai is a hot place.
LikeLike
No you don’t have to refrigerate it. The starter will ferment and help multiply the yeast. You can leave it out for a shorter time if you wish but really it is ok.
LikeLike