Sourdough Millet Groats Bread
For people the best is the simplest food - as little processed as possible. These types of products include whole grains, groats and cereal. In my home, on the table, I often have millet groats, because I like it very much. This is an absolutely extraordinary recipe for super-health and unique bread.
It is soft and delicate with a crunchy skin. Great bread with millet.
- Makes 1 Loaf
- millet - 120g
- strong white flour - 260g
- strong wholemeal wheat flour - 100g
- sourdough starter - 150g (wholemeal rye)
- water - 330g (lukewarm)
- sea salt - 15g
- vegetable oil - 2 tablespoons
- Boil the millet according to package instructions. Let the millet cool down.
- Put the flours, salt, starter, millet and water into a bowl. Mix well with a tablespoon until it forms a sticky dough.
- Cover with a clean cloth and let it rest for 2 hours.
- Grease one loaf pan with vegetable oil. Put the dough in the loaf pan. Cover with a clean cloth and let it rise in a warm place. Leave it for about 3-5 hours, until doubled.
- Slash the top with a sharp knife and brush the water over the loaf.
- Preheat the oven to 240°C.
- Bake the breads 45 minutes, until golden and well risen. If the breads turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.