Millet Stew in Multigrain Bread Bowls
Millet Stew in Multigrain Bread Bowls

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, millet stew in multigrain bread bowls. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Millet Stew in Multigrain Bread Bowls is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Millet Stew in Multigrain Bread Bowls is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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:
  1. Prepare wild yeast water:
  2. Make ready 1/4 cup organic Grapes
  3. Get 1/2 cup bottled Water
  4. Prepare 1/2 tsp Sugar
  5. Take for bread dough:
  6. Take 1 cup (125 gm) multigrain Flour
  7. Make ready 6 1/2 tbsp (95 ml) wild Yeast water
  8. Take 1/2 tsp (3 gm) Salt
  9. Prepare 1 tsp (5 ml) Olive oil
  10. Take FOR Millet STEW:
  11. Take 1/4 cup Foxtail Millet
  12. Make ready 1 Potato, peeled and diced
  13. Get 1 Carrot, peeled and diced
  14. Make ready 1 red Onion, peeled and diced
  15. Take 2 Tomatoes, roughly chopped
  16. Make ready 1/4 cup cut green beans
  17. Prepare 3/4 cup vegetable stock
  18. Get 1 tsp Olive oil
  19. Prepare 2 tbsp fresh herbs
  20. Get 1/4 tsp Pepper powder
  21. Take to taste Salt
Steps to make Millet Stew in Multigrain Bread Bowls:
  1. 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.
  2. 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
  3. 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.
  4. 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!)
  5. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  6. Punch dough down. Turn onto a lightly floured surface. Divide dough in 5 equal pieces. Cover and let them rest for 15 minutes.
  7. Lightly grease outsides of muffin cups with oil and place them upside down in a baking tray.
  8. Shape each dough piece into roughly 3.5 inch round discs.
  9. Place the dough disc on the bottom of each cups, stretching gently to fit.
  10. Cover with greased plastic wrap and let it rise in warm place for half an hour.
  11. Preheat oven to 180℃ (350℉).
  12. Gently brush the dough with olive oil and sprinkle with dried herbs.
  13. Bake for 15-18 minutes until slightly golden in colour. - Remove from molds and cool in wire rack.
  14. Preparing stew. Heat oil in a saucepan. Add in all vegetables, millet, fresh herbs, salt, pepper and vegetable stock.
  15. Cook covered for 20-25 minutes. Once done cooking, fluff the grains with fork.
  16. Serve warm stew in multigrain bread bowls.

So that’s going to wrap it up with this special food millet stew in multigrain bread bowls recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!