Kim Aposporos asked for recipes for bread using millet. Here is one
that I found:
Millet Bread
Makes two 9-inch loaves or three 8-inch loaves
1 T active dry yeast
3 c warm water
1 c nonfat dry milk
1/4 c honey, preferably buckwheat
5 c white flour, preferably unbleached
4 1/2 - 5 c whole wheat flour
2 c whole grain millet
1 1/4 T kosher salt or 2 t table salt
1/4 c vegetable oil, preferably safflower
1/2 c wheat germ
1 - 1 1/2 c white flour
Put the yeast in a large bowl and pour a little warm water over it. Let
it
stand until dissolved. Add remaining warm water, the dry milk, the
honey,
and mix well. Add 3 1/2 c of the white flour and 3 1/2 c of whole wheat
flour and beat about 50 strokes. Cover with plastic wrap, and let stand
in
a warm place for 1-3 hours.
Stir all the remaining ingredients into the sponge, holding back 1/2 c
of
white flour.
Turn the dough out onto a floured surface, let rest a few minutes while
you clean out the bowl and grease it, then knead 8-10 minutes,
incorporating as much of the remaining flour as necessary until you have
a smooth, elastic dough. Put the dough back in the greased bowl,
turning to coat; cover with plastic wrap and let stand about 1-1 1/2
hours,
until double in bulk.
Punch down and let rise, covered, until double--about 45 minutes.
Form into 2 loaves and put in 2 greased 9-inch bread pans (or you can
use three 8-inch pans). Cover lightly with a towel and let rise 30
minutes.
Bake 10 minutes in preheated 400 degree F oven, then reduce heat to
350 degrees F and continue baking 35 minutes. Turn out of the pans
and cool on racks.
>From The Book of Bread, by Judith and Evan Jones, copyright 1982,
Harper & Row, Publishers, pg. 98
Enjoy!
Ruth
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