Sourdough Millet Bread

I had bought some millet flour a while ago when I went to the Grain Processors Warehouse in Scarborough in December, and I've been hunting for a recipe to try. So here goes.

Sourdough Millet Bread

Night before baking the bread

200 g millet flour
600 g boiling water.

Stir well, cover and leave

30 g rye sourdough starter
500 g unbleached bread flour
250 g water at room temperature

Mix till rough dough

Add millet and mix. Add:

80 g honey
1 tsp nutmeg
1 tsp salt
up to another 500 g unbleached bread flour.

Kneed by hand for 10 minutes. Dough will be sticky.

Place in bowl sprayed with cooking spray, cover and leave in refrigerator overnight.

Baking Day

Turn dough out on floured surface and cut into 4 pieces. Use floured hands to shape into a batarde and place on baking sheets covered with parchment. Cover with a dry towel and leave to rest for 2 to 3 hours or until at least 1.5 to 2  times volume

Preheat oven to 450 degrees and bake for 10 minutes, then lower temperature to 400 degrees and bake for another 25 minute. Cool on wire racks.

This recipe was a bit challenging to make, and with little rise. The bread is dense, chewy with just a bit of a tang to the taste.