Steamed Millet Bread RecipeOrigin: Kenya Period: Traditional |
Ingredients
30g sorghum/pearl millet flour 
Steamed Millet Bread Preparation:Method:Mix the yeast and sugar with the warm water and place in a warm spot for 5 minutes to activate. Meanwhile mix all the dry ingredients together and all the yeast mixture and the 40ml of remaining water. Bring together into a ball, tip onto a floured surface and knead for at least 3 minutes, or until the dough is smooth and elastic. Roll into a ball, place in a greased bowl and cover with a damp cloth then place in a warm spot. Allow to prove for at least 21/2 hours, or until the dough has doubled in size. Knock back at this point then divide the dough into two equal halves. Knead the dough and roll out before shaping into smooth balls. Place each in a greased pie dish (about 7cm diameter at the base, 3cm high). Cover and allow to rise for an hour, or until doubled in size then place in a steamer and cook for between 25 and 30 minutes. |
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