1 Mix
2 Proof
Sure, there are three
steps, but the first step is
easy and the last two
steps don't require any
work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any way you slice it!
“Baking is a relaxed art.  There is
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.”  -Bernard Clayton Jr.
in The Breads of France
Recipes
3 Bake
Tips and Techniques
August 18, 2012

Whole Grain Pastry Dough with Millet


















Millet is one of the oldest cereal foods, being in cultivation in Africa
and Asia for at least 10,000 years.  Today, it is a favored staple
food in many developing countries because of its relatively high
yields even in hot, dry areas.

Nutritionally, millet compares favorably with other starchy staples
such as rice, corn and potatoes, although whole wheat still has a bit
higher nutrient content and better digestibility.  Compared to other
whole grains, millet’s glycemic index is relatively high, in the range of
70-101 according to internet sources.  In contrast to some other
staples, the grain is relatively alkaline (which doesn't seem to matter
much when baking).

Since millet has no gluten and is unrelated to wheat, it can be
combined with a binding agent such as xanthan gum  and used to
make gluten free breads.  In my baking, I use it as a healthier
alternative to potato for lightening whole grain breads or pastry
dough.  Fans of millet praise its sweet taste and buttery flavor.  Even
though millet flour has no gluten, when combined with gluten
containing flours, it seems to enhance gluten development, typically
resulting in a very nice rise.

Whole Grain Pastry Dough with Millet





















In a large bowl stir together the dry ingredients.  Make a well in the
middle and add the honey, eggs, and melted butter.  Stir in the warm
water until well mixed then stir vigorously another 15-30 seconds.  
Cover and allow to rise at room temperature for about 2 hours then
refrigerate until ready to use, OR refrigerate immediately and wait at
least 12 hours to use.

Proceed with making into cinnamon rolls (or some other roll) as
described in the mix and match pastry section of this website.  
Because of the relatively low amount of gluten, the dough is very
easy to roll out, but may need a bit of extra flour on the work surface
due to its stickiness.  Also because of the low gluten level, the
unbaked rolls tend to be unshapely.  This makes no difference in
the final product.





















Add a bit of extra flour to the work surface.  Don't worry if the rolls
are a bit unshapely when first cut!





















The rolls were soft, moist and buttery......and almost all gone before
I managed to snap a picture.




Double Batch (24
rolls)
Ingredient
Single Batch (12 rolls)
2 cups, 272 g
Bread flour, 28%
1 cup, 136 g
2 1/2 cups, 325 g
Whole wheat flour,
34%
1 1/4 cups, 163 g
2 1/2 cups, 360 g
Millet flour, 38%
1 1/4 cups, 180 g
1/2 cup, 75 g
Buttermilk powder,
8%
1/4 cup, 38 g
1 1/2 Tbsp, 14 g
Active dry yeast,
1.5%
3/4 Tbsp, 7 g
1 1/2 Tbsp, 21 g
Kosher salt, 2 %
3/4 Tbsp, 11 g
1/4 cup, 85 g
Honey, 9%
2 Tbsp, 43 g
4, 192 g
Eggs, large, 20%
2,  96 g
1/4 cup, 56 g
Butter, melted, 6%
2 Tbsp, 28 g
2 1/2 cups plus 2
Tbsp, 634 g
Water, warmed to
105-115 F, 66%
1 1/4 cups plus 1
Tbsp, 317 g