Millet is a golden yellow seed that takes on a light, fluffy texture when cooked. It can be used in a variety of ways (including being the main ingredient in most bird seed mixes…) but in bread it gives a warm colour and a deep, almost corn-like flavour to the finished loaf. Millet comes in a variety of forms; millet flour, hulled millet, millet flakes and whole millet. For this recipe, I have used hulled millet, soaked overnight then cooked and cooled slightly before using in the recipe. On one of the loaves, I also added a coating of millet flakes to give extra crunch to the crust.
Millet sourdough makes 2 loaves
- 200g hulled millet, soaked overnight
- 200g rye starter @ 100% hydration
- 350g strong white flour
- 400g wholemeal spelt flour
- 450g water
- 20g salt
- millet flakes, to coat (optional)
- Drain and rinse the millet, then cook in double the volume of water for around 20 minutes until soft and fluffy. Drain, if necessary, and leave to cool for at least half an hour.
- Combine all ingredients except the millet, mixing thoroughly. Autolyse for 20-30 minutes.
- Incorporate the millet and knead for 10 minutes.
- Transfer to an oiled bowl and bulk ferment for 4-5 hours, until doubled in size.
- Divide and shape the dough into two rounds. Rest for 5 minutes, then reshape into rounds and place into bannetons well floured with rice flour.
- Proof for 1 and a half hours.
- Preheat oven to maximum. If you have one, place a pizza stone or baking stone on the middle shelf. Place an empty baking dish on the bottom of the oven.
- Turn out the first loaf onto a well floured bread peel or the back of a baking sheet. Score, then slide into the oven (if you do not have a stone, bake directly on a floured baking sheet). Pour a cup of boiling water into the baking dish at the bottom of the oven. Reduce oven temperature to 240˚C and bake for 10 minutes. Rotate loaf, reduce heat to 210˚C and bake for 25-30 minutes.
- Cool on a wire rack, repeat with the remaining loaf.