Jowar, Rajgira, Banana and Chia Seeds Bread
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 39962 times
An awesomely wholesome loaf chock-full of the goodness of jowar and rajgira flours and chia seeds too. The addition of bananas gives the bread a pleasant, natural sweetness and nice mouth-feel.
This gluten-free and healthy loaf has a rustic flavour and satiating texture, which make it good to have plain, toasted or grilled.
You can also dab some butter and jam on it to make a lovely sandwich. Store this bread in an airtight container and stow it into the fridge, where it’ll stay fresh for 4-5 days.
You can also try other artisan breads like Sourdough Bread or Banana and Walnut Bread.
- Combine the isabgol and ¼ cup of water in a bowl, mix well and cover it with a lid. Keep it aside 2 to 3 hours.
- Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover with a lid and keep aside for 10 minutes.
- Combine the jowar flour, rajgira flour, arrowroot flour, chia seeds, mashed banana, olive oil, honey, isabgol mixture, yeast-sugar mixture and salt in a deep bowl, mix well and knead it into soft loose dough using enough warm water.
- Put the dough in a greased 175 mm. X 25 mm (7" x 3") bread tin. Sprinkle the flax seeds, sunflower seeds, pumpkin seeds and chia seeds evenly over it.
- Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.
- Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes.
- Once the bread loaf has cooled slightly, de-mould it using a butter knife.
- 8. Cut it into slices using a sharp bread knife.
- Serve immediately or store in an air-tight container and use as required.
Nutrient values (Abbrv) per slice
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