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Scalded millet bread

Prep Time2 days
Cook Time45 minutes
Servings:0

Ingredients

  • 200 g Gground millet flour (I used millet flour from Conscious Foods, London)
  • Boiling water
  • 100 g Cold water
  • 600 g White flour (I used Stoate’s Flour, Cann Mills, Shaftesbury)
  • 6 g Yeast (3 g instant yeast or 12 g fresh yeast)
  • 12 g Salt
  • 1 tbsp Honey
  • 1 tspn Ground cardamom
  • 300 g Apricots

Instructions

The day before you want to bake:

  • Cover the millet flour with boiling water – it is quite amazing how much it absorbs.  You want a thick paste.  Cover it and leave to cool completely.  Cover the almonds with 300 g cold water and cover and leave. Cover the apricots with water and leave.

To make the bread:

  • Pour the flour in a bowl and make a well in it.
  • Sprinkle the yeast in the well and add 100 g warm water.
  • Go have a cup of coffee and relax for 15 minutes while the yeast proofs.  It will form a beige sludge on the top.
  • Note:  if you are using fresh or instant yeast, you do not need to do this, you can just put it in with all the ingredients and proceed directly to step 3.
  • Drain the apricots and then add them and add in all the rest of the ingredients and knead well for 10 minutes.  You may need to adjust the water (ie add more) if the dough is too dry.  It will be very sticky and that is a good thing.  Don’t be tempted to add more flour, just keep at it.
  • Scrape all the dough up and pop it back in the bowl.  Cover with a tea towel or cling film and let it rest 1-2 hours on the counter until it has doubled in size.
  • Grease 2 big bread tins.
  • Flour the counter and gently pull the dough out.  Divide the dough in two and stretch each blob gently into a rectangle about 2 cm thick and as wide as your bread tins.  Fold up the rectangle as if you were folding a piece of A3 paper into thirds and then fold the whole thing over itself again (in half, long wise).  You should have a sausage for your tin.  Pop it in and do the other one.  Cover with tea towels and let rest for 45 mins – 1 hour or until they have doubled in size.  If you cannot be bothered with all the foldy stuff, just shape it as you will into a sausage and blob it into the tin.  It will be fine.
  • Pre heat oven to 230 and put the bread in.  Drop the temperature to 180 and bake for 45 minutes. Remove from tins and cool completely.