Mabele Herb Bread Topped with Scrambled Eggs
Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
- Preheat oven to 180 C. Grease a 2 X 1 litre loaf tins or about 8 mini loaf tins.
- Mix all dry ingredients together. Mix in warm water until all ingredients come together to form a soft dough. Knead dough until soft and pliable.
- Place dough in a lightly oiled bowl, allow to rise until double the size in a warm area.
- Knock dough down, shape and place into greased loaf tin or mini loaf tins and allow to rise until double in size.
- Place bread in oven, bake the whole loaf for 45 minutes or 20 minutes for the mini loaves. Remove from oven brush tops lightly with melted butter.
- Slice bread and serve buttered and topped with scrambled eggs, garnished with fresh thyme. Serve with a tomato and onion relish.
- For the scramble eggs; add 2 tablespoons of milk to the eggs, season with a pinch of salt, whisk. Melt butter in a frying pan, add eggs and cook over medium heat, stirring constantly to make a scramble.