Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, millet stew in multigrain bread bowls. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

After a mini break from blogging due to the arrival of my sweet little baby. Foxtail Millet is know as Kangni in Hindi, Thinai in Tamil, Korra in Telugu, Navane in Kannada and Thina in Malayalam. Grain bowls in the mornin', grain bowls in the evenin', grain bowls at suppertime.

Millet Stew in Multigrain Bread Bowls is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Millet Stew in Multigrain Bread Bowls is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook millet stew in multigrain bread bowls using 21 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Millet Stew in Multigrain Bread Bowls:

1. Prepare wild yeast water:
2. Take 1/4 cup organic Grapes
3. Make ready 1/2 cup bottled Water
4. Make ready 1/2 tsp Sugar
5. Prepare for bread dough:
6. Prepare 1 cup (125 gm) multigrain Flour
7. Get 6 1/2 tbsp (95 ml) wild Yeast water
8. Get 1/2 tsp (3 gm) Salt
9. Take 1 tsp (5 ml) Olive oil
10. Get FOR Millet STEW:
11. Get 1/4 cup Foxtail Millet
12. Make ready 1 Potato, peeled and diced
13. Get 1 Carrot, peeled and diced
14. Take 1 red Onion, peeled and diced
15. Prepare 2 Tomatoes, roughly chopped
16. Take 1/4 cup cut green beans
17. Get 3/4 cup vegetable stock
18. Make ready 1 tsp Olive oil
19. Take 2 tbsp fresh herbs
20. Make ready 1/4 tsp Pepper powder
21. Make ready to taste Salt

It is rich in protein, fiber and minerals. This recipe for Multigrain Bread will soon become a family favorite throughout… A hearty blend of whole grains come together to produce a flavorful loaf of bread that has been kissed with a touch of honey to heighten the natural robust sweetness of the grains. Easy & healthy multigrain porridge (kanji) made with Finger Millet & a whole lotta protein rich ingredients to give you a wholesome meal in a glass! Add all the ingredients to a mixing bowl and mix well.

Instructions to make Millet Stew in Multigrain Bread Bowls:

1. Preparing wild yeast water. Place the grapes, sugar and water in a glass jar, shake the contents and leave in a warm place for 24 hours. Shake the jar and open the lid once a day. - It will be ready in nearly 3-4 days or may be 5-6 days. The fruit needs to have floated up to the surface and the chunks to be covered in tiny bubbles. The smell has to be pleasant fruity aroma coming from your water.
2. Preparing sponge/starter. Mix 50 gms flour and 70 ml wild yeast water (sieved) to form a shaggy dough. Cover with clingfilm and leave in warm place for 4 hours
3. Preparing bread dough. Add remaining flour (75 gm), wild yeast water (25 ml) and salt to the prepared sponge/starter. Mix until it's all combined.
4. Turn onto a floured surface, add oil and knead until smooth and elastic, nearly 12-15 minutes. (This may be a little messy, but don't give up!)
5. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
6. Punch dough down. Turn onto a lightly floured surface. Divide dough in 5 equal pieces. Cover and let them rest for 15 minutes.
7. Lightly grease outsides of muffin cups with oil and place them upside down in a baking tray.
8. Shape each dough piece into roughly 3.5 inch round discs.
9. Place the dough disc on the bottom of each cups, stretching gently to fit.
10. Cover with greased plastic wrap and let it rise in warm place for half an hour.
11. Preheat oven to 180℃ (350℉).
12. Gently brush the dough with olive oil and sprinkle with dried herbs.
13. Bake for 15-18 minutes until slightly golden in colour. - Remove from molds and cool in wire rack.
14. Preparing stew. Heat oil in a saucepan. Add in all vegetables, millet, fresh herbs, salt, pepper and vegetable stock.
15. Cook covered for 20-25 minutes. Once done cooking, fluff the grains with fork.
16. Serve warm stew in multigrain bread bowls.

Grind to a super fine powder. In a medium bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients and beat with a *I found that instant yeast worked much better in gluten-free bread recipes than active dry yeast. It's an incredible seed that has a nutty flavor with a sweet finish. High in calcium, iron,and even fiber too, this incredible ancient seed/grain makes a great addition to plant-based meals.

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