This month’s theme for bread bakers is to use
ancient grains in making the bread. As in my place I can’t find any flour of
the ancient grain. So I decided to grind the ancient grain flour on my own.
Millets were the common food known to our
ancestors and the food what we are taking nowadays were unknown to them .
Because of their food habits they lived healthy as well as their life span was
more compared to the present without any medicines.
I had
heard from my grandparents that they used to have these millets as their main
meal and rarely used rice .
As use of millet has became popular now
, we try to include once in a week.
For the bread I thought of using Little
millet flour as the flour is not available in my place , I grounded the flour
on my own.
My mom roasted the little millet for five
minutes in medium flame and grounded the flour. The flour was not so fine , it
was coarse that gives a unique texture to the bread.
Requirements :
Little millet flour – 2
cup
Banana – 2 large
Baking powder – 1 tsp
Sugar – 1 cup
Butter – 4 tbs
Yogurt - ¼ cup
Vanilla essence – 1 tsp
Method :
Peel the skin and mash the banana
well.
In a bowl whisk together the butter and sugar till it
is fluffy.
Add in the yogurt and
mashed banana and combine well .
To this
mix in the baking soda and vanilla essence, mix well.
Add the millet flour in
parts and combine well.
Grease the loaf tin and
pour the batter till half of the tin.
Bake the bread in a
preheated oven @ 180*C for 25 – 30 minutes.
Let the bread cool and
demould , slice and serve.
The bread was so
delicious and crunchy with the unique flavor.
Little millet banana
bread is ready to be served.
- Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri's Jikoni
- Dimbleby's Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara's Tasty Buds
- Millet Idli from Gayathri's Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook's Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha's Recipe
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
I love, love, love banana bread, just like I love, love, love millet. Can't wait to give this a try. Thanks for sharing the recipe.
ReplyDeleteyummy, will try out sharan :)
ReplyDeleteThe banana bread looks so good. Just confirming with you...little millet is sama, right? The one we use during fasting?
ReplyDeleteWhat a great idea using the flour in banana bread! Looks so moist and delicious!
ReplyDeleteIt looks really good and I love your tenacity, grinding your own millet.
ReplyDeleteThis bread looks delicious and so moist!
ReplyDeleteWhat an interesting and nutritious bread with millets. Looks so moist & delicious.
ReplyDeleteYou had me at Banana Bread! I will give this a go soon Sharanya:)
ReplyDeleteLove it Sharanya <3 Banana bread is one of my faves too :)
ReplyDeleteDelicious and so full of nutrition! Well done!
ReplyDeletewhat a healthy sweet bread = wouldnt mind having this with a cup of tea
ReplyDeleteHealthy and tasty bread.......love it.......
ReplyDelete