Millet bread Akmola

Ingredients for 1 servings:

• 80 g millet, ground
• 1 pinch(s) sugar + yeast
• Mineral water, carbonated
• 400 ml mineral water, carbonated
• 300 g millet, ground
• 100 g millet, ground
• 1 tsp coriander, ground
• 1 tsp caraway seeds, ground
• 1 tsp salt
• 2 tbsp sunflower seeds
• 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

gluten-free + dairy-free

Sourdough: Mix the ingredients into a paste in a screw-top jar, cover, and leave to stand at room temperature overnight. Pre-dough: Mix the sourdough starter with some of the water and pour it into a bowl. Now add the rest of the water and mix. Stir in the 300g ground millet. Cover and leave to stand at room temperature for about 120 minutes, until bubbles appear and the dough has risen slightly. Main dough: Stir the pre-dough, add the mixed dry ingredients, mix well, then add the eggs and mix. Pour into a 24cm loaf pan lined with baking paper and smooth down. Leave to stand at room temperature for about 80-180 minutes, until bubbles appear and the dough has risen slightly. Bake in a cold oven at 150°C fan/convection oven for about 70 minutes; check with a needle. Bake in a pre-heated oven at 150°C fan/convection oven for about 50 minutes; check with a needle. Bake at approximately 180°C (top and bottom heat) for approximately 50 minutes. Check with a needle. Let it set in the pan for approximately 15 minutes, then touch the baking paper and let the bread cool completely on a wire rack before slicing. Note: This is the same recipe as Temirtau rice bread. Both types of grain simply bind better with the eggs, and they won’t crumble as much as they would without them.