Name: Millet Stew in Multigrain Bread Bowls recipe by Divya Jain at BetterButter
Prep time: 180 min
Cook time: 40 min
Total time: 220 min
Yield: 5
Ingredients: WILD YEAST WATER: 1/4 cup organic grapes; 1/2 cup bottled water; 1/2 tsp sugar; FOR BREAD DOUGH: 1 cup (125gm) multigrain flour; 6 1/2 tbsp (95ml) wild yeast water; 1/2 tsp (3gm) salt; 1 tsp (5ml) olive oil; FOR MILLET STEW: 1/4 cup millet; 1 potato, peeled and diced; 1 carrot, peeled and diced; 1 red onion, peeled and diced; 2 tomatoes, roughly chopped; 1/4 cup cut green beans; 3/4 cup vegetable stock; 1 tsp olive oil; 2 tbsp fresh herbs; 1/4 tsp pepper powder; Salt to taste

Ingredients Serving: 5

WILD YEAST WATER: 1/4 cup organic grapes
1/2 cup bottled water
1/2 tsp sugar
FOR BREAD DOUGH: 1 cup (125gm) multigrain flour
6 1/2 tbsp (95ml) wild yeast water
1/2 tsp (3gm) salt
1 tsp (5ml) olive oil
FOR MILLET STEW: 1/4 cup millet
1 potato, peeled and diced
1 carrot, peeled and diced
1 red onion, peeled and diced
2 tomatoes, roughly chopped
1/4 cup cut green beans
3/4 cup vegetable stock
1 tsp olive oil
2 tbsp fresh herbs
1/4 tsp pepper powder
Salt to taste

Instructions

WILD YEAST WATER: ORGANIC GRAPES+BOTTLED WATER+SUGAR FOR 3-5 DAYS.(REPLACEMENT FOR COMMERCIAL YEAST)
SPONGE/STARTER: 50GM MULTIGRAIN FLOUR + 70GM WILD YEAST WATER.
AFTER SIEVING YEAST WATER DISCARD THE GRAPES.
MIX TO FORM A SAGGY DOUGH. COVER AND KEEP IN WARM PLACE FOR 3-4 HOURS.
BREAD DOUGH: SPONGE/STARTER + 75GM MULTIGRAIN FLOUR + 25M YEAST WATER + 1/2 TSP SALT
MEASURE CORRECTLY
IF ADDED MORE, REMOVE EXTRA TO GET EXACT MEASUREMENTS.
MIX UNTIL ALL COMBINE.
TURN ONTO FLOURED SURFACE, ADD OIL AND KNEAD GENTLY UNTIL SMOOTH AND ELASTIC.
IT WILL TAKE NEAR ABOUT 12-15 MINUTES.
PLACE IN GREASED BOWL. COVER AND LET IT RISE AND GET DOUBLE IN VOLUME, ABOUT 1 HOUR.
ROOT VEGETABLES AND MILLET STEW: ADD 1TSP OIL IN A SAUCEPAN AND SAUTEE ONIONS FOR ABOUT A MINUTE.
ADD IN ALL ROOT VEGETABLES, TOMATOES, GREEN BEANS, FRESH HERBS, LITTLE MILLET
VEGETABLE STOCK, SALT AND PEPPER
COOK COVERED FOR 20-25 MINUTES.
ONCE DONE COOKING, FLUFF THE GRAINS WITH FORK.
PUNCH DOWN THE RISEN DOUGH AND DIVIDE INTO 5 EQUAL PIECES.
LET THE DOUGH BALLS REST IN KITCHEN COUNTER FOR 10 MINUTES.
MAKE ROUND DISCS AND PLACE IN BOTTOM OF EACH CUPS, STRETCHING GENTLY TO FIT.
IT WILL LOOK LIKE A BOWL.
COVER WITH GREASED PLASTIC WRAP AND LET IT RISE FOR HALF AN HOUR.
AFTER SECOND RISE, BRUSH THE DOUGH WITH OIL
AND SPRINKLE WITH DRIED HERBS.
BAKE IN PREHEATED OVEN AT 180'C FOR 15-18 MINUTES.
ONCE BAKED, SERVE WARM MILLET STEW IN MULTIGRAIN BREAD BOWLS.
DIZZLE SOME SAUCE ON TOP.

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