Ingredients
75g rapoko
75g sorghum
75g millet
100 g wheat flour
1 Tablespoon brown sugar
250 ml liquid (half water, half milk)
Pinch of salt
2 teaspoon oil
10g yeast
Cooking Instructions
Mix the flours in a bowl to make a composite mixture and sieve. Warm in oven or above the stove.
2. Cream the yeast in a small basin with a quarter of the liquid.
3. Make a well in the centre of the flour and add dissolved yeast. Sprinkle a bit of flour, cover with a cloth and leave in a warm place until yeast ferments.
4. Add the remainder of the liquid, fat, sugar and salt and mix until dough forms.
6. Knead the dough firmly until smooth and free from sickness.
7. Return the dough to the bowl, cover with a cloth and leave in warm place until dough double in size in a process called proving.
8. Knead the dough and mold into the desired shape and place in a floured baking tin. Cover with a cloth and leave to prove in a warm place.
9. Preheat and bake in a hot oven at 220 degrees for 25-30 minutes or until skewer comes out clean.
