I made this bread a few weeks ago. I quickly clicked some pics and typed out the ingredients but this laziness causing cloudy weather and busy life in general has been getting in the way of me completing the post, until now.
I started out to make a regular whole wheat, multi-seed bread but at some point I got the idea of putting broken foxtail millet in there and I must say, it was a brilliant move! Sometimes bakers knead chiroti rava/sooji (fine semolina) into the dough to get an interesting texture. But rava is one of those nutrient-less carbs and I wanted to make this bread with whole ingredients, that's why I decided to use the millet rava instead.
The millet gives the bread an excellent texture! And don't even get me started on the delightfully crunchy, browned crust. Mmmmmmm.
The next time I make this bread, I will turn a portion of it into Rusk. I'm sure that the millet will give it the perfect kind of crunch. It's been so long since I made Rusk. Just the thought of it is making me want to bake right now.
The procedure of making this bread is pretty basic. If you're making bread for the first time, you can watch my step-by-step video tutorial for making basic bread dough to get a general idea about yeast frothing, kneading, etc., and then make this Whole Wheat Foxtail Millet Multi-Seed Bread using the ingredients and recipe below.
Whole Wheat Foxtail Millet Multi-Seed Bread
3 C Wheat Flour
1/2 C Broken Foxtail Millet (Navane Idli Rava)
1 tsp Sprouted Fenugreek Powder (optional)
2 T Flax Seed Powder
Mixed Seeds - Melon, Black Sesame, White Sesame, Poppy
2 T Wheat Berries - soaked in hot water for 15-30 mins and drained
2 T Coconut Oil + 1 tsp for greasing the mixing bowl
1 T Apple Cider Vinegar (white vinegar can be used instead)
1 tsp Salt
1/4 C + 2 T Sugar
2 tsp Active Dry Yeast
3/4 C Soy or other Vegan Mylk
3/4 C Water
Optional - Vegan Yogurt mixed with Corn Starch (Corn Flour) to brush on top of the bread