Millet Breads

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At 09:18 AM 6/2/99 +0000, Danielle Silverman wrote:

> " Danielle Silverman " <dani24

>

>Does anyone have a recipe for Millet bread?

>

>Danielle

 

Here are two recipes from my files. I haven't made either recipe.

 

Millet Loaf from Deborah Madison's The Greens Cook Book

originally posted to the Bread Bakers List

Millet-Raisin Wheat Bread from Vegetarian Times, 10/98

 

 

 

* Exported from MasterCook *

 

Millet Loaf

 

Recipe By : The Greens Cook Book, Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole millet

1 1/4 cups hot water -- to soak the millet

3 packages dry yeast

2 cups warm water

2 Tbsp honey

1 cup unbleached white flour

6 cups whole wheat flour -- to 7 cups

3 Tbsp corn oil

1 Tbsp salt

1 egg -- plus

1 Tbsp milk as egg wash

 

Start the millet soaking in the hot water. Use very hot tap water, not

boiling water, which will make the millet too soft.

 

Dissolve the yeast in the warm water in a large bowl. Then, stir in the

honey, white flour and 1 1/2 cups of the whole wheat flour. Beat vigorously

with a spoon to form a smooth thin batter. Cover and set aside to rise in a

warm place until doubled in size, about 40 minutes.

 

Stir in the corn oil, salt and millet, including any of the water that has

not been absorbed. Then fold in about 3 cups of the whole wheat flour, 1/2

a cup at a time, giving the bowl a quarter turn between folds to

approximate kneading. When the dough is too thick to fold in any more

flour, turn out onto a floured work surface, and knead, adding only enough

flour to prevent sticking.

 

When the dough is smooth and elastic, after 5-8 minutes of kneading, place

it in an oiled bowl, turn it over to coat the top and cover. Let it rise

until doubled in size, 45 minutes. Punch the dough down and let rise again,

about 35 minutes.

Shape the dough into two loaves and place in oiled bread pans. Let them

 

until doubled in size. about 25 minutes. Preheat the oven to 350F, brush

the tops of the loaves with the egg wash. Bake until nicely browned on the

top and sides, about 50-60 minutes.

 

 

 

 

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NOTES : The whole kernels of millet give this wheat bread a crunchy texture

and a grainy sweetness. It makes exceptionally good toast, grains of

millet take on a nutty taste.

 

 

* Exported from MasterCook *

 

Millet-Raisin Wheat Bread

 

Recipe By : Vegetarian Times, October, 1998 page 58

Serving Size : 20 Preparation Time :0:00

Categories : Breads Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups lukewarm water

3/4 cup millet

1 tablespoon honey

2 1/2 teaspoons active dry yeast

1 cup all-purpose flour

1 3/4 cups bread flour

1 cup whole wheat flour

2 1/2 teaspoons salt

1 cup raisins

1 cup hot water

 

2 LOAVES (20 SLICES) DAIRY-FREE

 

Millet is a pale-yellow, high-protein grain that is cultivated as a staple

in North Africa and Asia, where it has been farmed for at least 6,000

years. In Europe and the United States, it is grown mostly for animal

feed, but it is available for your baking needs in natural food stores.

 

Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or

in large bowl. Let sit for at least 2 hours or overnight to allow millet

to soften.

 

Stir in honey. Sprinkle yeast over mixture, stir and let sit 2 minutes.

Add flours and salt. Mix with dough hook or knead by hand for 8 to 10

minutes, until dough is silky and resilient.

 

Meanwhile, put raisins in small bowl, add hot water and let stand until

plump, about 10 minutes.

 

Drain raisins and mix or knead them into the dough until thoroughly

incorporated. Transfer dough to lightly oiled bowl and cover with plastic

wrap. Let rise in a warm draft-free place until doubled in volume, about 1

'A hours. Punch dough down, re-cover with plastic wrap and let rise again

30 minutes.

 

Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust

baking sheet with whole wheat flour. Place dough on lightly floured work

surface and cut into 2 equal pieces. Shape dough into oblong loaves.

Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in

prepared pan or on baking sheet. Cover with lightly oiled plastic wrap and

let rise in warm place 20 minutes. Uncover loaves and, using a spray

bottle, spritz them with water and dust with whole wheat flour. Make 2 or

3 diagonal slashes in tops of loaves with serrated knife. Using a spray

bottle, sprirz the oven walls with water. Work quickly so oven does not

lose heat.

 

Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20

to 25 minutes for rolls). The bread is done when the crust is dark and

firm and the loaves sound hollow when their bottoms are tapped. Let bread

cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire

rack and let cool completely.

 

Bread Machine Instructions 1. Combine ingredients in bread pan in order

specified by manufacturer's instructions. 2. Process on whole wheat

medium setting.

 

Reprinted with permission from Flavored Breads by Mark Miller and Andrew

MacLauchian. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA

94707.

 

PER SLICE: 140 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.; 0

CHOL.; 293MG SOD.: 2G FIBER.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 1582 0 0 0 0 0 0 0 0 0

 

 

schuller