Millet is a highly nutritious grain and a staple in many places like India,China,Africa, Japan and Egypt. The grain is tiny and firm and it can either be flaked or ground into flour. Millet is gluten free and is good for people with celiac disease.

Gist of benefits ( source: Internet)

1. It is rich in iron and a good source of Zinc.
2. It is not an acid forming food hence is easily digestable.
3. Its a warming grain and a good choice when its cold and rainy.

Now to the recipe of Millet Bread.This was inspired from a Vegetarian cookbook wherein I have tweaked the original recipe to make it more nutritious.

Method

1.Bring 1 cup water to boil and add millet. Cover and simmer from time to time for about 20min until the grain is soft and water is absorbed. Cool.

2.Mix the flours,salt,sugar and yeast in a bowl.

3.Add the millet and then add 1 1/2 cups warm water and mix to form a soft dough.

4.Turn out the dough in a floured surface and knead well till smooth and elastic. Place the dough in a oiled bowl and cover with plastic wrap and leave to rise.

5.It takes close to an hour to double in size.

6.Meanwhile melt butter/Olive oil in a pan and add cumin seeds. Add Onions and capsicum and cook till soft. Keep aside

7.Punch down the dough and then knead again. Shape into a round and place the onion mixture in the middle,

and bring the sides over the filling. Seal well.

8.PLace the loaf in an oiled bowl once again with the plastic wrap and leave to rise.Preheat the Oven to 450F and bake for 20-30min until golden and tapping the base sounds hollow.

It is highly nutritious and a warm bowl of Minestrone soup made a complete balanced meal satisfying not only the food pyramid but also our palate and stomachs.

This my entry for

Bread Baking Day Event :- Filled Breads

EC’s Pregnancy Food

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