Method

1. Refined wheat flour and the millet flour blends were sieved in a BS 60 mesh sieve.
2. The yeast was dispersed in a part of 40  warm water containing little sugar.
3. Remaining part of water was used to dissolve the sugar and salt.
4. Flour was mixed with the yeast suspension followed by sugar and salt solutions and made into dough.
5. Shortening was added to it and kneaded again and the dough was proven for 2 hours at 40oC.
6. The rested dough was kneaded, shaped into rectangular forms and placed in the bread pan for final proving for 30 minutes.
7. The bread was baked at 220 for 5 times, cooled and evaluated.