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|March 27, 2013
Whole Grain Millet Loaves
Worldwide, millet is an important dietary staple largely due to its
ability to produce high yields in a short time under dry, hot
conditions. Millet is relatively high in B vitamins and fiber, but is
predominantly starch, like other world cereals. The protein content
of millet is similar to wheat, but the proteins do not include gluten,
making millet popular with the gluten free crowd. Sweet and buttery
are words used to describe the flavor of millet, and the flour gives a
pleasant creamy color to breads and pastries . Loaves I bake with
millet are a bit on the dense side, as one would expect from a gluten
free product. Locally, you can get millet at People’s Food Co-op in
bulk. Bob’s Red Mill sells prepackaged millet also.
In a large bowl, stir together the whole wheat flour, millet flour,
seeds, yeas and salt. Make a well in the middle then add the maple
syrup or sorghum and warm water. Stir until well mixed then stir
vigorously another 20-30 seconds. Cover and allow to rise at room
temperature for 2 hours then refrigerate, OR refrigerate immediately
and wait at least 12 hours to bake the dough.
When ready to bake, preheat the oven, baking stone, and steam
pan to 450 degrees. Remove the dough from the refrigerator and
form into a boule or batard and place on a parchment covered
baking sheet or peel. Cover with plastic wrap and allow to rise for
30 minutes at room temperature, then slide onto the baking stone.
Turn the oven down to 400 F and pour a cup of tap water into the
steam pan. Bake for 45 minutes then remove to a cooling rack.
Wait to slice until completely cool (to avoid gumminess).
Submitted to Susan's YeastSpotting at the wildyeastblog.