Homemade Kurakkan Bread
yeast, active dry
milk, skim, (non fat) powder
In mixing bowl combine flour, kurkkan flour, milk powder, sugar, yeast, and salt, and mix on low speed for one minute.
Add water, egg and mix on low speed for one minute.
Add the butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
Cover dough with towel and let it rise in a warm place until volume doubles in size.
Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour.
Bake at 200 cup degree for 45 minutes.
Serve and enjoy.
Kurakkan flour is reddish in color, also known as finger millet, scientific name eleusine coracana. It is one of the nutritious food. kurakkan is good for diabetics, controlling glucose level. It contains high proteins.