Millet

I avoid breads with millet as one of the multigrain ingredients. IME, they are always bullet-hard! I would imagine cooking them might help. Try boiling them for 5 minutes and then leaving them to soak. Graham

I found this millet bread recipe collection from a 2003 posting by andy.mich. Hope it helps:

Ezekiel Bread Ezekiel Fasting Bread Crunchy Millet Bread Birdseed Bread Millet Oatmeal Bread

Ezekiel Bread

" This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans. "

2 1/2 cups wheat berries from hard winter wheat 1 1/2 cups spelt or rye whole grain 1/2 cup barley grain 1/2 cup millet 1/4 cup dry green lentils 2 tablespoons dry great Northern beans 2 tablespoons dry red kidney beans 2 tablespoons dry pinto beans 4 cups warm water (110 degrees F/45 degrees C) 1 cup honey 1/2 cup olive oil 2 (.25 ounce) packages active dry yeast 2 tablespoons salt

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown. Makes 2 loaves

Ezekiel Fasting Bread

Combine the following whole grains:

2-1/2 cups hard red wheat 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9) 1/2 cup barley (hulled barley) 1/4 cup millet 1/4 cup lentils (green preferred) 2 Tbsp great northern beans 2 Tbsp red kidney beans 2 Tbsp pinto beans Stir the above ingredients very well. Grind in flour mill. (Note: all of these grains and beans can be ground in the GrainMaster Whisper Mill with no problems). Measure into large bowl or DLX the following: 4 cups lukewarm water 1 cup honey or corn syrup 1/2 cup oil 1-1/2 Tbsp instant yeast*

Set aside for 3-5 minutes to allow yeast to grow. *If using instant yeast, do not add the yeast to the liquids. Add yeast in with the flour. Add to yeast mixture: fresh milled flour from the above mixture of grains 2 tsp. salt Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball. Pour dough into greased pans.

You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9x13 brownie pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350o for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans. *For fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. For fasting I do not alter the recipe. This is a very sweet, moist, cake-like bread. For a more traditional bread texture I have used this combination of grains in my Beckers Bread and Roll recipe. Replacing the 7 cups of flour with the

9 cups of flour from the milled grains in this recipe. You may also add fruits and nuts or use the flour made from this mixture in other favorite recipes. This healthy combination of grains and beans is worth experimenting with. Combining grains and beans makes a complete protein.

Crunchy Millet Bread

Serving Size : 2

1 cup Raw millet seeds 1 Package dry yeast 2 cup Warm water 1/4 cup Safflower oil 2 Tbsp Molasses 4 cup Whole-wheat flour 1 cup Unbleached white flour 1 1/2 tsp Salt 1/4 tsp Ginger powder 1/4 tsp Turmeric 2 Tbsp Sunflower seeds, toasted 1/2 cup Raisins Apricots -- optional

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with 1/2 cup warm water and let stand till it froths. Stir in remaining water, oil and molasses. In a large mixing bowl, combine flours, salt and spices. Make a well in the center and pour in the wet mixture. Work into a dough and then add sunflower seeds and raisins or apricots if using. Knead dough for 10 minutes, adding more flour as needed. Cover and let rise until doubled in bulk. Punch down, divide dough into two parts and shape into loaves. Place in loaf pans and let rise till doubled in bulk. Score the tops, brush with warm water and bake at

400F for 10 minutes. Reduce oven to 325F and bake for another 35 minutes. Cool on racks. Recipe By : Nava Atlas, "Vegetarian Celebrations

Birdseed Bread

3 cups water 1 Tbsp. salt 1 cup millet 1 cup regular rolled oats 1 cup flax seed 1/2 cup warm water 2 Tbsp. baking yeast 1/2 cup raw wheatgerm 1/3 cup molasses 1/4 cup honey (or alternative) 4 Tbsp. vegetable oil 2 Tbsp. gluten flour 5 - 6 cups whole wheat/unbleached flour

In a saucepan put water and salt and bring to a boil. Add the millet, rolled oats, and flax seed and simmer for 15 minutes. Remove from heat and set where it can cool quickly. In a 2 cup measuring cup, put warm water and yeast and set aside for 10 minutes (or until it's bubbled up). When grain mixture is at room temperature, add yeast and all other ingredients plus half the flour and mix vigorously. Add additional flour one cup at a time until it is manageable. Let rise 90 seconds. Punch down; form loaves; let rise the second time. Bake in 325 degrees oven for 20 minutes, turn down heat to 300 degrees and bake an additional 20 minutes (or until it sounds hollow to tapping). Source: Incredible Edibles

Millet Oatmeal Bread

1/3 cup Millet 1 cup Water 1 pinch Salt 4 tsp Dry yeast 1/2 cup Sucanat* 2 1/2 cup Warm water 3 3/4 cup Wholewheat flour 1 1/4 cup Gluten flour 1 3/4 cup Rolled oats 2 tsp Salt 6 Tbsp Sunflower seeds 2 Tbsp Oil

Wash millet, put in a saucepan with 1 cup of water & pinch of salt, cover & cook over medium heat until the water is absorbed & millet is soft. Add a little more water if millet needs more cooking. Dissolve yeast & sucanat in about 1 1/4 cup warm water. Let stand till foamy. In a large bowl, mix together the flours, oats, salt & sunflower seeds. Add oil, warm millet, yeast & remaining warm water. Mix into a stiff dough. If too stiff, add more water, or add more water if too sticky. The dough should be light & spongy. Knead vigorously for 10 minutes. Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough & place in pans. Lightly brush the tops of the loaves with oil & let rise in warm place for 30 minutes. Bake at 375F for about 30 minutes or until lightly browned. Lightly oil the crust to tenderize. Ron Pickarski, "Friendl

[snip]

The most impressive part would be how Ezekiel got hold of all those different beans thousands of years before they were brought over from the Americas!

john

Millet needs to be cooked before it can be baked. Cook it for 10 minutes and let it swell for 45 min. The same procedure as making a millet gruel.

Don't give up! :)

Am 07.10.2023 um 14:02 schrieb Peter Flynn:

I found it. Presoaking is optional but cooking time is reduced (in fridge if more than 8 hours as they ferment).

For cooking, 1 part millet to 2 parts water is used. Bring to a boil then reduce heat to lowest and cover.

Now for porridge, 8 min if presoaked, 10-12 if not. Since you want some texture presumably, I'd lift a little out every 2 minutes to test. I'd also hazard a guess to rinse with cold water to stop residual cooking as soon as it's how you want it.

LOL! Hadn't noticed but obviously he didn't leave a recipe.

You might find this article in the Washington Post interesting:

Just in case you can't open the link, here is the recipe for the millet porridge she gives. From this you can see how to incorporate pre-cooked millet in your bread.

Warm Millet With Cardamom and Pistachios Share Comment Add to your saved stories Save Print By Maria Speck

Golden millet is infused with the warm scent of cardamom and a hint of saffron for a comforting fall breakfast with a stunning hue. Once the gluten-free grain is cooked, you have many options for a nourishing start to the day: Dollop each bowl with Greek yogurt, ricotta or vegan alternatives, then top with halved grapes, chopped pears, bananas and/or toasted pistachios.

Fresh raspberries or blueberries make a great pairing during warmer months. Leftovers warm up well, and the aroma only intensifies.

Where to buy: Millet can be found in the gluten-free section of well-stocked supermarkets; bulk sections of health food stores; or online.

Storage: Refrigerate in a sealed container for up to 3 days; the grains will firm up. Rewarm over medium heat, stirring occasionally, with additional milk, as needed.

Substitutions: Prefer plant-based milk? >> Replace the milk with unsweetened oat, almond or other plant-based milk. And if you want something more indulgent >> use half-and-half instead.

No saffron? >> Skip it, or add 1/2 teaspoon ground turmeric.

From cookbook author Maria Speck.

Sorry. The recipe didn't copy. Here it is. Note that US cups are ~236ml.

Ingredients Servings: 4 (makes scant 4 cups) For the millet

1/4 teaspoon loosely packed saffron threads, optional (see Substitutions) 1 tablespoon hot water 1 3/4 cups water 1 cup millet 6 whole green cardamom pods, lightly crushed in a mortar or with the blade of a knife 1 strip lemon zest, about 2 inches long 1/2-inch wide 1 1/2 cups whole or reduced-fat milk, plus more as needed 1 to 2 tablespoons turbinado sugar, to taste 1/4 teaspoon fine salt 2 tablespoons unsalted butter or coconut oil

For the toppings

1 cup plain Greek yogurt (full- or low-fat), ricotta or vegan alternatives 1 cup halved grapes, chopped pears or banana 2 tablespoons lightly toasted chopped pistachios or almonds

Directions Time Icon Active: 20 mins| Total: 40 mins

Step 1

Make the millet: Lightly crush the saffron threads with your fingers into a small bowl. Cover with the hot water and set aside. Step 2

Meanwhile, in a heavy-bottomed 2- to 3-quart saucepan, combine the water with the millet, cardamom and zest. Set over medium-high heat and bring to a boil. Reduce the heat to maintain a gentle simmer, cover, and cook until the water is absorbed, 15 to 20 minutes. At this point, the grain can still be a little toothsome. Step 3

Uncover and stir in the milk, saffron water, 1 tablespoon of the sugar and the salt. Return to a brisk simmer, cover so the lid is slightly ajar and cook, stirring frequently, until the grains reach the consistency of a creamy porridge, about 5 minutes. (Cooking times can vary based on the freshness of your millet and personal preference. For a softer grain and creamier consistency, add about 1/4 to 1/2 cup more milk and cook a few minutes longer.) When done, taste, and add the remaining 1 tablespoon of sugar, if desired, then remove from the heat. Stir in the butter or coconut oil, and discard the cardamom pods and zest. Step 4

To serve: Divide the porridge among bowls. Top each serving with some Greek yogurt, ricotta or vegan alternative, followed by the fruit of your choice. Garnish each bowl with pistachios or almonds, and serve warm.

Thank you! I wonder why none of the sites recommending it say this.

I cooked mine for 10 mins and it started to soften. I didn't know about the 45 mins, so that's my next trick after the treats.

Peter

Thanks. The birdseed bread is closer to what I was looking for. I'm using the seeds as nutritional decoration, really, so they need to stay whole, just not crunchy.

Peter

That much I can work with, thanks very much.

That makes the seeds go to mush. This would be great if you want them incorporated into the dough, but I'm just using them along with half a dozen other types of seeds to make a seeded loaf.

Peter

I'll pass, thanks :-)

Peter