Millet Bread III Sourdough

Ingredients for 1 servings:

• 150 g millet, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• n. B. Mineral water, carbonated
• 300 g millet, ground
• 300 g water, hot
• 3 apples, grated
• 1 sourdough starter (see above)
• 100 g beet syrup
• 700 ml carbonated mineral water
• 100 g amaranth, ground
• 150 g buckwheat, coarsely ground
• 150 g corn, coarsely ground
• 3 tsp coriander, medium ground
• 200 g brown rice, ground
• 100 g sunflower seeds, whole
• 3 ½ tsp salt
• Olive oil or cold water, for brushing

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

gluten-free, egg-free, dairy-free and vegan

Sourdough starter for a 35 cm loaf pan lined with baking paper: Grind 150 g of millet into a 720 ml screw-top jar. Add a pinch each of sugar and dried yeast and mix. Add carbonated mineral water as needed and stir – the mixture should form a thick mixture. Close the screw-top jar and let the jar rise at warm room temperature. It currently takes about 3 hours, after which the jar is almost full and filled with air bubbles. Pre-dough: Pour the same amount of hot water over 300 g of ground millet and let it swell for about 30 minutes. Rinse the sourdough starter with a portion of carbonated mineral water and place it in a mixing bowl. Finely grate 3 apples and add them along with the remaining water, sugar beet syrup and soaked millet and mix. Add 100g ground amaranth, 150g coarsely ground buckwheat, 150g coarsely ground corn, and 3 tsp. medium-ground coriander and mix everything together. Then place the hollow lid on the bowl and let it ferment. Main dough: Add the starter dough with 3.5 tsp. of salt, 100g whole sunflower seeds, and 200g ground brown rice to the starter dough. Pour into a 35cm loaf pan lined with baking paper and shake until smooth. Cover the pan with a damp linen cloth and let it rise at warm room temperature (if the surface of the dough cracks, you can start baking slowly). Place in a cold oven and bake at approximately 145°C (convection oven) for approximately 110 minutes. Remove from the oven, remove the baking paper, and brush the bread all over with olive oil or cold water. Then bake in the oven at 140°C for another 35 minutes. Let cool (24 hours is ideal). Turn the bread over and cut into the bottom with a serrated knife. My own recipe.