On Sat, 7 Oct 2023 13:02:29 +0100, Peter Flynn <
peter@silmaril.ie>
wrote:
I'm looking for help in how to use millet grains in a seeded loaf.
I am trying to recreate a bread which I found in the UK. The actual loaf
is their >https://www.warburtons.co.uk/products/bread/seeded/seeded-batch-400g/
Millet is one of the five grains they use.
You can see the millet more clearly in the banner picture at >https://www.warburtons.co.uk/products/bread/seeded/ — they're the pale
round ones on the surface and inside.
So off with me down to the local Ganesha wholefood store and bought a
bag of their Organic Millet Grain. Put a tablespoon of them into my
regular seeded loaf...and they came out as they went in: small, hard,
and gritty: completely unchewable. I was expecting them to swell and go >soft.
I put a teaspoonful in a bowl and poured on boiling water and left them >overnight, thinking they might need softening first, but those too were >exactly the same next morning.
What's the trick to using them in a loaf? Clearly soaking has no effect.
Do they need pre-cooking by some other means?
Peter
I found this millet bread recipe collection from a 2003 posting by
andy.mich. Hope it helps:
Ezekiel Bread
Ezekiel Fasting Bread
Crunchy Millet Bread
Birdseed Bread
Millet Oatmeal Bread
Ezekiel Bread
" This is the bread that Ezekiel lived off of while he was in the
desert
for two years. It is supposed to be nutritionally complete. The recipe
calls for grinding your own flour from a variety of grains and dried
beans.
"
2 1/2 cups wheat berries from hard winter wheat
1 1/2 cups spelt or rye whole grain
1/2 cup barley grain
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry red kidney beans
2 tablespoons dry pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt
Measure the water, honey, olive oil, and yeast into a large bowl. Let
sit
for 3 to 5 minutes. Stir all of the grains and beans together until
well
mixed. Grind in a flour mill. Add fresh milled flour and salt to the
yeast
mixture; stir until well mixed, about 10 minutes. The dough will be
like
that of a batter bread. Pour dough into two greased 9 x 5 inch loaf
pans.
Let rise in a warm place for about 1 hour, or until dough has reached
the
top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50
minutes, or until loaves are golden brown. Makes 2 loaves
Ezekiel Fasting Bread
Combine the following whole grains:
2-1/2 cups hard red wheat
1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
1/2 cup barley (hulled barley)
1/4 cup millet
1/4 cup lentils (green preferred)
2 Tbsp great northern beans
2 Tbsp red kidney beans
2 Tbsp pinto beans
Stir the above ingredients very well. Grind in flour mill.
(Note: all of these grains and beans can be ground in the GrainMaster
Whisper Mill with no problems).
Measure into large bowl or DLX the following:
4 cups lukewarm water
1 cup honey or corn syrup
1/2 cup oil
1-1/2 Tbsp instant yeast*
Set aside for 3-5 minutes to allow yeast to grow. *If using instant
yeast, do not add the yeast to the liquids. Add yeast in with the
flour. Add to yeast mixture: fresh milled flour from the above mixture
of grains 2 tsp. salt Stir or knead until well kneaded about 10
minutes. This is a batter type bread and will not form a smooth ball.
Pour dough into greased pans.
You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9x13
brownie pans. Let rise in a warm place for one hour or until the dough
is almost to the top of the pan. If it rises too much it will over
flow the pan while baking. Bake at 350o for 45-50 minutes for loaf
pans and 35-40 minutes for brownie pans. *For fasting divide bread
into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and
drink a quart of water every day. For fasting I do not alter the
recipe. This is a very sweet, moist, cake-like bread. For a more
traditional bread texture I have used this combination of grains in my
Beckers Bread and Roll recipe. Replacing the 7 cups of flour with the
9 cups of flour from the milled grains in this recipe. You may also
add fruits and nuts or use the flour made from this mixture in other
favorite recipes. This healthy combination of grains and beans is
worth experimenting with. Combining grains and beans makes a complete
protein.
Crunchy Millet Bread
Serving Size : 2
1 cup Raw millet seeds
1 Package dry yeast
2 cup Warm water
1/4 cup Safflower oil
2 Tbsp Molasses
4 cup Whole-wheat flour
1 cup Unbleached white flour
1 1/2 tsp Salt
1/4 tsp Ginger powder
1/4 tsp Turmeric
2 Tbsp Sunflower seeds, toasted
1/2 cup Raisins
Apricots -- optional
Toast millet in hot dry skillet, stirring frequently, for 5 to 7
minutes.
Combine yeast with 1/2 cup warm water and let stand till it froths.
Stir
in remaining water, oil and molasses. In a large mixing bowl, combine
flours, salt and spices. Make a well in the center and pour in the wet
mixture. Work into a dough and then add sunflower seeds and raisins or
apricots if using. Knead dough for 10 minutes, adding more flour as
needed. Cover and let rise until doubled in bulk. Punch down, divide
dough
into two parts and shape into loaves. Place in loaf pans and let rise
till
doubled in bulk. Score the tops, brush with warm water and bake at
400F
for 10 minutes. Reduce oven to 325F and bake for another 35 minutes.
Cool
on racks. Recipe By : Nava Atlas, "Vegetarian Celebrations
Birdseed Bread
3 cups water
1 Tbsp. salt
1 cup millet
1 cup regular rolled oats
1 cup flax seed
1/2 cup warm water
2 Tbsp. baking yeast
1/2 cup raw wheatgerm
1/3 cup molasses
1/4 cup honey (or alternative)
4 Tbsp. vegetable oil
2 Tbsp. gluten flour
5 - 6 cups whole wheat/unbleached flour
In a saucepan put water and salt and bring to a boil. Add the millet,
rolled oats, and flax seed and simmer for 15 minutes. Remove from heat
and
set where it can cool quickly. In a 2 cup measuring cup, put warm
water
and yeast and set aside for 10 minutes (or until it's bubbled up).
When
grain mixture is at room temperature, add yeast and all other
ingredients
plus half the flour and mix vigorously. Add additional flour one cup
at a
time until it is manageable. Let rise 90 seconds. Punch down; form
loaves;
let rise the second time. Bake in 325 degrees oven for 20 minutes,
turn
down heat to 300 degrees and bake an additional 20 minutes (or until
it
sounds hollow to tapping). Source: Incredible Edibles
Millet Oatmeal Bread
1/3 cup Millet
1 cup Water
1 pinch Salt
4 tsp Dry yeast
1/2 cup Sucanat*
2 1/2 cup Warm water
3 3/4 cup Wholewheat flour
1 1/4 cup Gluten flour
1 3/4 cup Rolled oats
2 tsp Salt
6 Tbsp Sunflower seeds
2 Tbsp Oil
Wash millet, put in a saucepan with 1 cup of water & pinch of salt,
cover
& cook over medium heat until the water is absorbed & millet is soft.
Add
a little more water if millet needs more cooking. Dissolve yeast &
sucanat
in about 1 1/4 cup warm water. Let stand till foamy. In a large bowl,
mix
together the flours, oats, salt & sunflower seeds. Add oil, warm
millet,
yeast & remaining warm water. Mix into a stiff dough. If too stiff,
add
more water, or add more water if too sticky. The dough should be light
&
spongy. Knead vigorously for 10 minutes. Divide dough into 2 equal
portions. Lightly oil loaf pans, roll our dough & place in pans.
Lightly
brush the tops of the loaves with oil & let rise in warm place for 30
minutes. Bake at 375F for about 30 minutes or until lightly browned.
Lightly oil the crust to tenderize. Ron Pickarski, "Friendl
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