Millet-wheat bread

Ingredients for 4 servings:

• 400 g millet, cooked
• 300 g wheat flour, type 550
• 300 g wheat, freshly ground, or whole wheat flour
• 1 cube of yeast, or 2 bags of dry yeast
• 50 ml water, lukewarm
• 400 g yogurt, lukewarm, approx.
• 1 tbsp salt
• possibly fat, for the form
• possibly oat flakes, or bran or ground nuts to sprinkle the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

a bread with cooked millet

Leftover cooked millet can be used. Otherwise, cook the millet. Amount: Minimum 200 g, maximum 400 g. Make up this amount to 1000 g with the different types of flour. The flour types can be varied: only type 505 or 405, or whole wheat flour, or half spelt flour. Put the millet in a bowl and “hide” the salt inside so it doesn’t come into contact with the yeast. Add the flour, dissolve the yeast with a little water, let it rest for 10 minutes, or simply add the dried yeast and continue working immediately. Mix the flour, yeast, and millet, gradually kneading in the yogurt until a smooth dough forms. The exact amount cannot be specified because the liquid content of the cooked millet cannot be measured. Cover and let rest in a warm place for 1 hour. Knead the dough again. If firm enough, place in a proving basket; otherwise, place in two greased pans sprinkled with oats, bran, or nuts. The dough is enough for one king cake pan or two smaller loaf pans. Cover and let rise in a warm place for 20 minutes. Meanwhile, preheat the oven to 240°C (475°F) and place a bowl of water inside. Score the loaves, place in the oven, and steam thoroughly. After 10 minutes, reduce the oven temperature to 200°C (400°F), and bake for another 50-60 minutes (tap to test!). The bread will have the consistency of white bread, a similar flavor, but a bit stronger, and a nutty, crispy crust.