Goan Poee Traditional Wholegrain Bread Bran Leavened Goan

Method

1. 1

   Mix whole wheat flour, wheat bran, yeast, sugar and salt together in a bowl.

2. 2

   Add warm water gradually and knead for 8 to 10 minutes into a smooth, slightly sticky dough — the bran makes this dough denser than white bread dough.

3. 3

   Add oil and knead 1 more minute.

4. 4

   Cover with a damp cloth. Rest in a warm place for 60 to 90 minutes until doubled.

5. 5

   Punch down. Divide into 4 portions. Shape each into a roughly round oval disc about 1.5 cm thick — poee is flat and disc-shaped, not a risen loaf.

6. 6

   Place on a lightly floured tray. Sprinkle wheat bran on top. Rest 20 minutes.

7. 7

   Bake in a very hot oven at 220°C for 15 to 18 minutes until the bottom is hollow-sounding when tapped and the bran-dusted surface is golden.

8. 8

   Cool briefly. Eat warm with butter, chouriço or curry.