REC: Tbuttajara Millet Bread

Wayne replied about millet:

Okay, this is from The Tbuttajara Recipe Book (Favorites of the Guest Season), by Edward Espe Brown:

Millet Bread

2 cups whole millet 1 1/4 cups water for soaking millet 2 tablespoons dry yeast 2 cups warm water 2 tablespoons honey 3 1/2 cups whole wheat flour (or substitute 1 cup white for 1 cup of the whole wheat) 3 tablespoons corn oil 2 1/2 teaspoons salt 2 3/4 to 3 cups whole wheat flour

Soak the millet in 1 1/4 cups water for 6-8 hours. (To make this step quicker, soak the millet in very hot tap water to soften the millet sooner. Do not use boiling water--this will make the millet too mushy.)

Stir the yeast into the warm water and add the honey. Stir in the 3 1/2 cups of flour and beat thoroughly to make a smooth, thick batter.

Let the batter rise for 45-50 minutes in a warm place.

Stir in the corn oil, salt, and millet along with any water not absorbed.

Fold in 2 to 2 1/2 cups of flour, turning the bowl a quarter turn between folds to approximate the action of kneading.

Turn the dough out onto a floured board when it is too thick to handle in the bowl. Knead with the remaining flour, or a little more if necessary, to make a smooth dough. (The millet, though, will keep it from becoming as smooth as it would otherwise.)

Clean and oil the bowl and replace the dough in it, turning the dough over once so that the top is coated with oil. Cover and let rise for about an hour, or until doubled in bulk, in a warm place.

Push down and let rise again for about 45 minutes, or until doubled in bulk.

Shape into loaves and let rise again for about 30 minutes in oiled bread pans. Preheat the oven to 350¡F while the loaves are rising. Brush the top with egg wash (one egg with a tablespoon of water) if you want a shiny, golden brown crust.

Bake for about 1 hour, or until nicely browned on top and bottom.

Bob