Millet bread IV

Ingredients for 1 servings:

• 150 g millet, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• 3 apples, grated
• 100 g beet syrup
• 1 liter of mineral water, carbonated
• 100 g amaranth, ground
• 400 g millet, ground
• 150 g buckwheat, coarsely ground (semolina-like)
• 30 g ginger, finely chopped
• 150 g corn, coarsely ground (semolina-like)
• 100 g brown rice, ground
• 4 tsp salt
• 2 tsp coriander, medium ground
• 100 g sunflower seeds, whole

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

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

35 cm loaf pan with baking paper The bread weighs approx. 2.2 kg Sourdough starter: Grind 150 g of millet into a 720 ml screw-top jar, add a pinch each of sugar and dried yeast, mix, add carbonated mineral water and stir. It should form a thick mass. Close the lid of the jar and let it rise at warm room temperature, currently it takes about 3 hours, by which time the jar will be almost full and full of air bubbles. Pre-dough: Rinse the sourdough starter with some of the carbonated mineral water and put it in a mixing bowl. Finely grate 3 apples, add the remaining water and sugar beet syrup, mix, mix 100 g ground amaranth, 400 g ground millet, 150 g coarsely ground buckwheat and 2 tsp medium ground coriander and 30 g finely chopped ginger. Place the hollow lid on the bowl and leave to ferment. Main dough: Add 4 tsp of salt, 100g sunflower seeds, 100g ground brown rice and 150g ground corn to the pre-dough and mix. Pour the dough into a 35cm loaf pan lined with baking paper and shake until smooth. Leave to prove at room temperature, covered with a damp linen cloth (if the surface of the dough tears, you can start baking slowly). Place in a cold oven at around 145°C (fan oven) and bake for around 150 minutes. Remove from the oven, remove the baking paper and brush the bread all over with olive oil or cold water. Bake in the oven at 140°C (fan oven) for a further 35 minutes. Allow to cool (overnight is ideal), turn the bread over and cut into the bottom with a serrated knife. Note: Brown rice and millet: Like millet flour, brown rice only reacts when heated, and even then it reacts somewhat sluggishly. Therefore, the raw dough is very liquid. It is recommended to bake at a lower temperature and for longer than usual. My own recipe.