Droppin' Loaves: A Bread Blog

Millet and more

Posted: 2010 Jun 13 (Sun) 14:21 UTC

Millet and more

I took the previous millet bread to the next level. Two levels, actually. First, I roasted the millet in a pan, and second, I added poppy seeds. The process started with measuring out the millet and pouring it out into a dry skillet. The gas stove was fired up and the millet roasted until they reached a nice brown. I poured it out into a bowl to cool down and to stop the cooking. The smell is interesting. I guess it's a nuttiness.

Next, I added warm water to a bowl, added the yeast and salt, and stirred with a wooden spoon. I poured in the oats and added the flour, stirring at each addition to mix it up well. Then the millet went in, followed by the newbie, poppy seeds. Here are the measurements (1 loaf):

The millet is a good amount, though I'm still not sure it should replace flour. Maybe it should because it does absorb water. I could have added some more poppy seeds. Perhaps 4-5 tbsp. tsp. would be a good amount.

The color is lovely and dark. The smell of roasted millet is apparent when I sniff for it. It's definitely better to roast it before mixing it in the dough. I'm not sure what the poppy seeds do. They look good, adding some dark specks. And maybe a textural addition? I don't know.

I think next is trying to add some spelt and some sunflower seeds, but this is already a really good bread.

Edit: It's actually 3 teaspoons and not tablespoons of poppy seeds. And even better is using 4 teaspoons. This is the final recipe I've been using.

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