“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning
Rustic, moorish, and delicious! If you are a new to whole grain breads, the earthy flavours will gradually grow on you. It’s a dough that takes well to additions. Roasted garlic, roasted bell peppers, salty olives, sun dried tomatoes, caramelised onions, feta, fresh herbs, nuts {I particularly like walnuts in here} but let your imagination lead you.
Summary: Millet & Whole Wheat French Fougasse … bread as rustic as it gets. If you are a new to whole grain breads, the earthy flavours will gradually grow on you. It’s a dough that takes well to additions. Roasted garlic, roasted bell peppers, salty olives, sun dried tomatoes, caramelised onions, feta, fresh herbs, nuts … let your imagination lead you!
Prep Time: 15 minutes
Total Time: 1 hour {plus resting time}
Ingredients:
- 250g all purpose flour
- 100g wholewheat flour
- 75g finger millet {sprouted ragi flour}
- 300ml warm water {divided 200ml + 50ml+ 50ml}
- 2 tsp instant yeast
- 30g olive oil + 15g for garlic
- 10g /1.5tsp salt
- 1 head of garlic, roasted
- 2 plum tomatoes, sliced & dehydrated {or sundried tomatoes}, chopped
- 2 red onions, thinly sliced, caramelised
- 100g mozzarella, chopped
- 100g walnuts, chopped
- Extra olive oil for brushing
- Sea salt for sprinkling
Method:
- Squeeze out the roasted head of garlic and mash with 15g /1 tbsp extra virgin olive oil. Reserve in a small bowl.
- Take 50ml of water {lukewarm} & dissolve the yeast into it. Stir the salt and 30ml of olive oil into 200ml of water.
- Mix the flours, make a well in the centre and pour the yeast/water mixture into it. Use the remaining 50ml water if required.
- Knead to a dough, kneading further on a floured surface for 8-10 minutes, till smooth & elastic.
- Thermomix: Place both flours, salt and yeast in bowl of TM and whiz for 5 seconds on speed 10. Add the 250ml water and olive oil and mix on Speed 6 for 30 seconds. {Gradually add remaining 50ml water as required}. Knead in closed position for 5-6 minutes.
- Place in an oiled bowl, cover the bowl with cling wrap & leave in a warm place for about an hour until doubled.
- Punch down & divide into 2.
- Roll one half out to about an 12″ oval, spread half the roasted garlic olive oil mixture on the base, sprinkle over half the snipped tomatoes, caramelised onions, half the walnuts and half the cheese. {Reserve some tomatoes and onions for topping if you like}
- Season lightly salt and freshly ground pepper. Roll up gently like a swiss roll.
- Fold over the dough 2-3 times on itself to incorporate the stuffing.
- Shape each back into a flattish ball, then fold the bottom third up, & top third down to make an oblong. {I made one big round bread and one oblong, but the latter is tradional}
- Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts. {Repeat with the other half.}
- Place on parchment lined baking sheets. Cover with cling wrap & leave to double for 35-40 minutes while you preheat the oven.
- Preheat the oven to 220C, brush the loaves with olive oil, sprinkle over sea salt {and tomatoes and onions if you like} and bake for approximately 30-40 minutes till golden brown. Brush with more olive oil as they come out of the oven. Cool on racks. Serve warm {that’s how we love it} or at room temperature with extra virgin olive oil or butter!
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