Wholemeal bread with millet

Ingredients for 1 servings:

• 400 g wholemeal rye flour
• 400 ml water
• 75 g starter
• 150 g millet flour
• 50 g millet
• 20 g salt
• 320 ml water, boiling
• 500 g whole wheat flour
• 8 g fresh yeast
• 150 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 30 minutes

healthy and nutritious with two types of millet

In a large bowl, combine wholemeal rye flour, water, and starter. Cover and let rest at room temperature for 12 to 14 hours. The next day, combine the millet flour, millet, and salt and pour boiling water over it. Stir everything together and let cool. For the main dough, knead the sourdough, brew, and all remaining ingredients for about 10 minutes until a smooth dough forms. Cover and let rest at room temperature for 1 hour. Then pour into a prepared bread pan. Bake in a preheated oven at 210°C (top/bottom heat) for 1 hour.