Name: Multi Grain Leopard Print Bread recipe by Jyoti Arora at BetterButter
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 4
Ingredients: Dough 1; Whole Wheat Flour 1 cup; Semolina/Fine Rawa 1/2 cup; Rice flour 1/2 cup; Yeast 1 teaspoon; Oil 2 tablespoons; Sugar 2 teaspoons; Salt 1/2 teaspoon; Milk Powder 2 tablespoons; Cardamom powder 1/2 teaspoon; Cinnamon powder 1/4 teaspoon; Lukewarm milk 1 cup; Dough 2; Whole Wheat Flour 1 1/2 cup; Ragi Flour 3/4 cup; Cocoa Powder 1 1/ 2 tablespoons; Coffee 1 1/2 teaspoons; Yeast 1 teaspoon; Sugar 2 teaspoons; Salt 1/2 teaspoon; Oil 2 tablespoons; Lukewarm water 1 cup

Ingredients Serving: 4

Dough 1
Whole Wheat Flour 1 cup
Semolina/Fine Rawa 1/2 cup
Rice flour 1/2 cup
Yeast 1 teaspoon
Oil 2 tablespoons
Sugar 2 teaspoons
Salt 1/2 teaspoon
Milk Powder 2 tablespoons
Cardamom powder 1/2 teaspoon
Cinnamon powder 1/4 teaspoon
Lukewarm milk 1 cup
Dough 2
Whole Wheat Flour 1 1/2 cup
Ragi Flour 3/4 cup
Cocoa Powder 1 1/ 2 tablespoons
Coffee 1 1/2 teaspoons
Yeast 1 teaspoon
Sugar 2 teaspoons
Salt 1/2 teaspoon
Oil 2 tablespoons
Lukewarm water 1 cup

Instructions

Dough 1 preparation
Sprinkle yeast in half cup milk with sugar and stir well. Set aside to bloom.
Sprinkle yeast in half cup milk with sugar and stir well. Set aside to bloom.
In a big vessel mix together whole wheat & rice flour, rawa, milk powder, cinnamon, cardamom powder and salt.
Now add in the bloomed yeast along with 1 tablespoon oil and mix with spatula.
Now add in the bloomed yeast along with 1 tablespoon oil and mix with spatula.
Add rest of the milk and this will result in a sticky dough so not to worry.
Sprinkle some flour on counter and transfer this mixture on that with 1/2 tablespoon oil and knead until the whole dough forms a soft non sticky ball.
This will take approximately 10-12 minutes.
Grease a bowl with some oil and let the dough proof covered with damp cloth until double in volume in a warm place.
Dough 2 preparation
In a big vessel mix together whole wheat, ragi flour and salt.
Follow the same procedure for kneading and proofing the dough as done in the first one.
Once both the doughs are double in volume, punch them down and knead for few more minutes (3-4 minutes).
Now set aside the first dough covered. Divide wheat and ragi dough in two equal balls.
In one portion add 1/2 teaspoon oil with 1 tablespoon cocoa powder and mix well until combined and set aside.
In another half add 1/2 teaspoon oil with remaining cocoa powder and coffee, mix well until combined.
You'll see one dough darker than the other.
Divide both the doughs separately into 6 equal balls (6 cocoa and 6 coffee).
Take the coffee dough balls first and make oblong shape.
Now flatten the cocoa dough balls and place the coffee dough on it. Seal that completely.
Follow the same procedure for the rest.
Now divide the first dough also into 6 equal balls and flatten each ball to stuff the prepared oblong shaped dough.
Now roll each of them with the hand to shape approximately 15-18" long ropes.
Cut the in half and put them together in a greased bread tin for second rise.
Preheat the oven at 190 degrees. Brush the risen dough with milk and bake the bread for 25-30 minutes or until golden brown on top.
Once done, brush it with butter. Let it cool for 5 minutes and remove it from the tin.
Cover in damp cloth and allow to cool completely before slicing.

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