Jowar, Rajgira, Banana and Chia Seeds Bread
by Tarla Dalal
An awesomely wholesome loaf chock-full of the goodness of jowar and rajgira flours and chia seeds too. The addition of bananas gives the bread a pleasant, natural sweetness and nice mouth-feel.
This gluten-free and healthy loaf has a rustic flavour and satiating texture, which make it good to have plain, toasted or grilled.
You can also dab some butter and jam on it to make a lovely sandwich. Store this bread in an airtight container and stow it into the fridge, where it’ll stay fresh for 4-5 days.
You can also try other artisan breads like Sourdough Bread or Banana and Walnut Bread.
Jowar, Rajgira, Banana and Chia Seeds Bread recipe - How to make Jowar, Rajgira, Banana and Chia Seeds Bread
Preparation Time: Baking time: 35 minutes Baking temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 1 loaf
1 cup jowar (white millet) flour
1/2 cup rajgira (amaranth) flour
1/4 cup mashed banana
1 tbsp chia seeds
1 tbsp isabgol
1 tsp instant dry yeast
1/2 tsp sugar
1/4 cup arrowroot (paniphal) flour
1/4 cup olive oil
2 tbsp honey
1/2 tsp salt
For The Topping
1/2 tsp flax seeds
1/2 tsp sunflower seeds (surajmukhi ke beej)
1/2 tsp pumpkin seeds
1/2 tsp chia seeds
- Method
- Combine the isabgol and ¼ cup of water in a bowl, mix well and cover it with a lid. Keep it aside 2 to 3 hours.
- Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover with a lid and keep aside for 10 minutes.
- Combine the jowar flour, rajgira flour, arrowroot flour, chia seeds, mashed banana, olive oil, honey, isabgol mixture, yeast-sugar mixture and salt in a deep bowl, mix well and knead it into soft loose dough using enough warm water.
- Put the dough in a greased 175 mm. X 25 mm (7" x 3") bread tin. Sprinkle the flax seeds, sunflower seeds, pumpkin seeds and chia seeds evenly over it.
- Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.
- Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes.
- Once the bread loaf has cooled slightly, de-mould it using a butter knife.
- 8. Cut it into slices using a sharp bread knife.
- Serve immediately or store in an air-tight container and use as required.
| Energy | 180 cal |
| Protein | 2.5 g |
| Carbohydrates | 26.9 g |
| Fiber | 4.1 g |
| Fat | 7 g |
| Cholesterol | 0 mg |
| Vitamin A | 68.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 2.8 mcg |
| Calcium | 13.8 mg |
| Iron | 0.7 mg |
| Magnesium | 30 mg |
| Phosphorus | 42.6 mg |
| Sodium | 198.9 mg |
| Potassium | 35.7 mg |
| Zinc | 0.2 mg |
what can i use as substitute for isabgol?
I didn''t try yet but surely will try, Im craving for jowar roti, n I''m not finding flour in marks, by curiosity was checking with in seeds to make jowar flour n got this marvelous recipe... thanks....
I made this sweet bread and relished by applying some warm butter. The sweet and salty flavor works heavenly! Also, the chia seeds added a crunch to it.