Millet Stew in Multigrain Bread Bowls.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, millet stew in multigrain bread bowls. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Millet Stew in Multigrain Bread Bowls is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look wonderful. Millet Stew in Multigrain Bread Bowls is something which I've loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- {Take of wild yeast water:.
- {Prepare 1/4 cup of organic Grapes.
- {Prepare 1/2 cup of bottled Water.
- {Get 1/2 tsp of Sugar.
- {Prepare of for bread dough:.
- {Get 1 cup (125 gm) of multigrain Flour.
- {Make ready 6 1/2 tbsp (95 ml) of wild Yeast water.
- {Prepare 1/2 tsp (3 gm) of Salt.
- {Take 1 tsp (5 ml) of Olive oil.
- {Prepare of FOR Millet STEW:.
- {Make ready 1/4 cup of Foxtail Millet.
- {Make ready 1 of Potato, peeled and diced.
- {Prepare 1 of Carrot, peeled and diced.
- {Prepare 1 of red Onion, peeled and diced.
- {Take 2 of Tomatoes, roughly chopped.
- {Get 1/4 cup of cut green beans.
- {Take 3/4 cup of vegetable stock.
- {Prepare 1 tsp of Olive oil.
- {Get 2 tbsp of fresh herbs.
- {Prepare 1/4 tsp of Pepper powder.
- {Get to taste of Salt.
Instructions to make Millet Stew in Multigrain Bread Bowls:
- 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..
- 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.
- 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..
- 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!).
- Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours..
- Punch dough down. Turn onto a lightly floured surface. Divide dough in 5 equal pieces. Cover and let them rest for 15 minutes..
- Lightly grease outsides of muffin cups with oil and place them upside down in a baking tray..
- Shape each dough piece into roughly 3.5 inch round discs..
- Place the dough disc on the bottom of each cups, stretching gently to fit..
- Cover with greased plastic wrap and let it rise in warm place for half an hour..
- Preheat oven to 180℃ (350℉)..
- Gently brush the dough with olive oil and sprinkle with dried herbs..
- Bake for 15-18 minutes until slightly golden in colour. Remove from molds and cool in wire rack..
- Preparing stew. Heat oil in a saucepan. Add in all vegetables, millet, fresh herbs, salt, pepper and vegetable stock..
- Cook covered for 20-25 minutes. Once done cooking, fluff the grains with fork..
- Serve warm stew in multigrain bread bowls..
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