Millet Bread

Millet is a small grass seed that is commonly grown as a cereal crop. It’s indigenous in many countries and has a short growth season, favouring warmer, drier climates such as India, Mali and Nigeria. It’s yellow in colour and gives baked bread a lovely golden hue. The millet flour used here is from Ancient Bakes.

Millet, called ‘Queen of Grains’ by the Chinese, has been consumed throughout Asia for over 7000 years. The delicate and mild flavour of millet makes it ideal for sweet and savoury cooking.

This bread is, again, a flexible recipe that works well around lifestyle.

Category

Carrying on with my series of differing grain based yeasted hearth loaves, is this one featuring millet.

Millet bread

Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

Leaven
 75 g Wholemeal flour
 30 g Millet flour
 120 g Water
 ½ tsp Yeast
Dough
 285 g White strong flour
 90 g Millet flour
 240 g Water @ 27ºC
 10 g Salt


Method

Pre-Ferment
1

Mix the leaven ingredients together a bowl with a lid

Millet Bread leaven

2

Leave for about 8hrs outside the fridge or 12hrs inside

Main Dough
3

The leaven should be smelling earthy and yeasty by now. Add it to the water in a large bowl and stir

4

Add the other dough ingredients and mix until everything has come together

5

Leave at room temperature for 2-3hrs

6

Place in the fridge overnight or for up to a week

7

When ready, pour the dough out of the bowl and shape it before placing into a proofing basket

8

Leave out for 3hrs or in the fridge for up to 24hrs

9

Bake in a dutch oven for 10mins @ 230ºC (fan)
Reduce to 200ºC for 10mins
Remove dutch oven lid
Bake for a further 20mins, turning once

Photos


Nutrition

Nutrition Facts

Serving Size 100g


Amount Per Serving
Calories 227

Ingredients

Leaven
 75 g Wholemeal flour
 30 g Millet flour
 120 g Water
 ½ tsp Yeast
Dough
 285 g White strong flour
 90 g Millet flour
 240 g Water @ 27ºC
 10 g Salt

Directions

Pre-Ferment
1

Mix the leaven ingredients together a bowl with a lid

Millet Bread leaven

2

Leave for about 8hrs outside the fridge or 12hrs inside

Main Dough
3

The leaven should be smelling earthy and yeasty by now. Add it to the water in a large bowl and stir

4

Add the other dough ingredients and mix until everything has come together

5

Leave at room temperature for 2-3hrs

6

Place in the fridge overnight or for up to a week

7

When ready, pour the dough out of the bowl and shape it before placing into a proofing basket

8

Leave out for 3hrs or in the fridge for up to 24hrs

9

Bake in a dutch oven for 10mins @ 230ºC (fan)
Reduce to 200ºC for 10mins
Remove dutch oven lid
Bake for a further 20mins, turning once

Millet Bread

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