Ingredients
75g rapoko
75g sorghum
75g millet
100g wheat flour
1 Tablespoon brown sugar
250 ml liquid (half water, half milk)
Pinch of salt
2 teaspoon oil
10g yeast
Cooking Instructions
Take the basic somira bread dough and roll out into a large square.
2. Brush with groundnut oil.
3. Sprinkle liberally with old fashioned sugar.
4. Remove seeds from masau and sprinkle 25g chopped peel.
5. Roll up like a Swiss roll, brush with groundnut oil.
6. Cut into slices across the roll 3cm wide.
7. Place on a greased baking tray with deep sides
8. Cover and allow to prove
9. Bake in a hot oven (220 degrees) approximately for 20-25 minutes.
10. Brush liberally with bun was as soon as cooked.
