Millet Bread *PIC*

Millet Bread

Made with whole millet, this bread makes crunchy, flavorful toast. The millet should soak for an hour beforehand, but I include an alternative. -Edward Espe Brown (from The Complete Tassajara Cookbook)

Makes 2 loaves.

2 cups whole millet
1 1/4 cups water for soaking millet
2 tablespoons dry yeast (3 packets)
2 cups warm water
2 tablespoons honey
3 1/2 cups whole wheat flour (or substitute 1 cup white for 1 cup of the whole wheat)
3 tablespoons corn oil
2 1/2 teaspoons salt
2 3/4 to 3 cups whole wheat flour
Egg wash (1 egg + 1 tablespoon water)
Soak the millet in the 1 1/4 cups water for 6 to 8 hours. (To shorten this step to an hour, soak the millet with very hot tap water to soften the millet sooner. Do not use boiling water - this will make the millet too mushy.)
Stir the yeast into the warm water and add the honey.
Stir in the 3 1/2 cups of flour and beat thoroughly to make a smooth, thick batter.
Let the batter rise for 45 to 50 minutes in a warm place.
Stir in the corn oil, salt, and millet along with any water not absorbed.
Fold in 2 to 2 1/2 cups of flour, turning the bowl a quarter turn between folds to approximate the action of kneading.
Once the dough comes away from the sides and bottom of the bowl, turn it out onto a floured board.
Knead with the remaining flour - or a little more if necessary - to make a smooth dough. (The millet, though, will keep it from becoming as smooth as it would otherwise).
Clean and oil the bowl and replace the dough in it, turning the dough over once so that the top is coated with oil.
Cover and let rise for about 1 hour, or until doubled in bulk, in a warm place.
Push down and let rise again for about 45 minutes, or until doubled in bulk.
Shape into 2 loaves and let rise for about 30 minutes in oiled bread pans.
Preheat the oven to 350 degrees while the loaves are rising.
Brush the top with egg wash, if you want a shiny, golden brown crust.
Bake for about 1 hour, or until nicely browned on top and bottom.

Source: The Complete Tassajara Cookbook by Edward Espe Brown, Shambhala Publications, Inc., 2009; posted by LuAnn for KRT.

The Complete Tassajara Cookbook is part of my cookbook library. From the back cover, "Tassajara, the California spa/retreat center, has long been renowned for its gourmet vegetarian cuisine. In this comprehensive book, one of Tassajara's most well-known and beloved cooks. Edward Espe Brown, presents hundreds of recipes using fresh, whole foods; detailed notes on preparing seasonal ingredients; and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of wonderful insights into living a life that celebrates simple food."

Photo is of millet bread from King Arthur Flour website.


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