Baking | Millet & Whole Wheat French Fougasse … rustic bread with caramelised onions, walnuts, dehydrated tomatoes and mozzarella

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

Millet & Whole Wheat French FougasseMillet & Whole Wheat French Fougasse … this bread is like music to my ears; a celebration of all things ‘breadily‘ good! Rustic, earthy, chewy … good to grain! Warmer days are here. Feels like we missed spring somewhere along the way and landed up in summer. The days can only get hotter as the mercury hits 32C. At times like these, yeast is my BFF, performs beautifully, making me want to experiment endlessly.

Millet & Whole Wheat French Fougasse We had a beautiful wholewheat soda bread that Sangeeta made while we drove from Pune to Baramati for the vineyard visit. I think I ate most of it, greedy me. It was bursting with earthy flavours of whole wheat and sun dried tomatoes. The whole wheat was stone ground and you could tell because of the texture. It had been given a good dunking of extra virgin olive oil too.

Millet & Whole Wheat French Fougasse Bread like this makes you wake up and notice how good whole grain can get. Plain flour just doesn’t cut it for me anymore. The more I see plain flour breads on menus across eateries and in stores, the worse I feel. Whole grain is good and it’s a good choice to opt for.

Millet & Whole Wheat French Fougasse 4Someone once told me that the luxury of plain flour bread is the way to go. You can eat salad and maybe soup on the side, other greens and veggies to tank up on fibre, and yet not feel guilty about ‘white bread’. I beg to differ.

BreadWhole grain isn’t a punishment. Get used to it gradually and it might be difficult to return to plain flour. It’s a choice you have, and a good one you might make especially if you have young kids with changing palettes.  Make a gradual change and you’ll be surprised at how they jump to fresh home made whole grain bread.

Dehydrated tomatoesSun-dried tomatoes are a wonderful addition to breads. My last experience of store bought ones from Fab India was pathetic. I didn’t have time to make some, so figured the Philips AirFryer could help a bit. I have now begun caramelising onions after Abha mentioned it to me one day! Great discovery! 1 tsp of oil for 1 sliced onion is all it takes, and a few minutes.

Millet & Whole Wheat French Fougasse In went sliced tomatoes tossed in olive oil, dried herbs, garlic and some sea salt. Can say YUMMM? Just wonderful… it took about 15-20 minutes as I experimented on different settings but was thrilled to get just what I wanted. I always have a batch bottled in the fridge now.

Millet & Whole Wheat French Fougasse The fougasse is as rustic as it gets. You will find a selection of French Fougasse, this flat French bread, on my blog as we love it at home. I began with a plain flour bread, graduated to part pain flour, part whole wheat, and this time did a version with some sprouted ragi flour / millet.

Millet & Whole Wheat French Fougasse Rustic, moorish, and delicious! If you are a new to whole grain breads,  the earthy flavours will gradually grow on you. It’s a dough that takes well to additions. Roasted garlic, roasted bell peppers, salty olives, sun dried tomatoes, caramelised onions, feta, fresh herbs, nuts {I particularly like walnuts in here} but let your imagination lead you.

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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. Good for you for touting the benefits of whole grains in our diet. It would be easy to add them with tempting breads like this fougasse.
    belllii´s last blog post ..Crespelle with Sweet Ricotta and Italian Amarena Cherries Perfect for BrunchMy Profile

  2. A gorgeous fougasse! What an original combination of flours and tasty topping.



  3. OOHHH so beautiful. I want to make tomatoes like yours. This is divine
    Ruchira´s last blog post ..Brunch Table Setting. Guest Post by MBellished LifeMy Profile

  4. Such pretty bread…Ragi and wholewheat in it makes it a filling me it looks like a marriage of foreign Foccacia and Indian Naan…on my dinner table this weekend.
    Sanjeeta kk´s last blog post ..Recipes | Kadai Vegetables with Tofu and Spicy Sweet Corn – Easy and Perfect Party TreatsMy Profile

  5. Its a healthy recipe with ragi and wheat… thanks a lot. Keep posting this kind of recipes. For South Indian Recipes check South Indian Recipes

  6. absolutely gorgeous recipe! making it next week!
    Deepali Jain´s last blog post ..Mathri | Short Crust PastryMy Profile

  7. Lovely bread , your pictures are stunning as always.
    And yes, served warm, this bread can be magic.
    sangeeta khanna´s last blog post ..a Chinese style stir fry salad with soy noodles, spring onions, green garlic shoots, bok choy and red cabbage…a one dish meal..My Profile

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