Sourdough Millet Bread

Simply amazing millet bread

Rye sourdough bread with white wheat and scalded millet flour

The night before you want to bake combine:

200 g millet flour (I get mine from Conscious Foods)
600 g boiling water

Stir well, cover and leave.

At the same time, refresh a rye sourdough starter in a big mixing bowl:

30 g rye sourdough starter
500 g strong white wheat flour
500 g water

Stir well, cover and leave.

The day you want to bake:

Add the scalded millet to the refreshed rye sourdough starter.  Add in:

80 g honey
2 heaping teaspoons of freshly grated nutmeg
500 g strong white wheat flour

Knead well for 10 minutes, adjusting the water content if necessary.  Your dough will be sticky and you want it that way.

Add 25 g salt and knead for another 5 minutes.

Put the dough in a big bowl, cover it and let it rest for 2 hours.  If you can remember to "stretch and fold" it 3-4 times in that two hours, so much the better.

Turn the dough out onto a well floured board and divide it into 4 pieces.  Shape each piece into a loose ball with wet hands (the dough will stick to you otherwise).  Leave these to rest for 15 minutes.

Gently pull each loose ball out into a small square about 1 inch (2.5 cm) thick and then fold it up in thirds like you would fold up a piece of A4 (81/2 x 11") paper.  Transfer these to a well floured tea towel and then cover with another well floured tea towel.

Let rest for 2-3 hours.  They will growy by 1.5 times and when you press them the dough will spring back.

Preheat the oven to 230 C/450 F and line a baking tray with baking parchment, polenta, or semolina.

Pick up each sausage and stretch it to twice the length it is and then place it on a baking tray.  Spary them with water if you like and sprinkle seeds on them.

Bake for 10 minutes at 230 and then lower the heat to 200 C/400 F and bake for a furthe 30 minutes.

This is seriously good (and good for you) bread.  Seriously.