Ingredients
- (8 rolls or a 2-pound loaf)
Knead together
1.5 cups whole wheat flour
half cup water
and
3 tbsp whole wheat or rye sourdough starter
**if you don’t have sourdough starter, add 1/4 tsp active dry yeast and reduce the wheat flour and water by 1 tbsp each.
Cover and let it sit overnight or upto 12 hours at room temperature.
Add
1 cup ragi flour
**or teff flour or whole wheat or dark rye flour
1 tbsp vital gluten (optional. see note below)
1.5 cups bread flour or all purpose flour
1.5 tsps salt
2.5 tsps active dry yeast for rolls, 2 tsps for a loaf
1 cup sweet potato puree (see note below)
1 tsp fresh grated ginger or 1/2 tsp dry powdered ginger
1/3 tsp each cardamom and cinnamon powder
1/4 tsp nutmeg powder
1 tsp lemon juice
2 tbsps extra-virgin coconut oil or vegetable oil
1 tbsp maple syrup or jaggery/brown sugar
**if you don’t have gluten, reduce the ragi flour to 1/2 cup and replace that amount with all purpose flour.
** boil, peel and cube a sweet potato and mash/puree it with two tablespoons water until it is smooth.
To brush the rolls
1.5 tablespoons oil or coconut milk (or beaten egg or butter)
Description
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