Sometime late last year I bought some soya flour with the intention of making bread with it. I can not even remember why I ended up not doing it, I guess I can blame it all on being pregnant!
Soya flour is very popular in Zimbabwe for making bread, largely because a lot of people grow it so it is readily available. Soya beans contain a lot of fat, so to burn off some of that fat people roast the beans before grinding them into flour. The flour is very fine so for most recipes you need to mix it with something a little bit more coarse like maize meal or coarsely ground wheat flour. For this recipe my intention was to mix two parts soya flour to one part maize meal only to realise I did not have enough maize meal so I decided to use finger millet flour(hupfu hwezviyo). The finger millet is what gave the bread its colour.
This recipe was purely trial and error because I have never seen finger millet flour being used for baking before. I am not sure why people do not do this more often. The bread is dense which makes it perfect if for a long day of hard work.
Like I mentioned before in this post before, this kind of bread is usually customised to what is available to you so feel free to add more or remove some of the ingredients.
Soy and Finger Millet Bread (Chimodho)
Ingredients
- 2 cups soya flour
- 1/2 cup maize meal
- 1/2 cup finger millet flour hupfu hwezviyo
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs beaten
- 2 cups milk
- 2 tbsp melted butter
- 2 tbsp poppy seeds
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Grease a bread tin and line with parchment paper or flour.
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Mix all the dry ingredients in a bowl.
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In another bowl mix all the wet ingredients and add to the dry ingredients.
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Using a wooden spoon mix all the ingredients. Do not over mix.
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Pour into the greased tin and bake for 55 minutes or until an inserted toothpick comes out smooth.
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Place on a cooling rack to cool until ready to serve.