Millet bread sourdough

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This is the name of the dish we have chosen for you; Millet bread sourdough


For the dough: (sourdough substitute)
150 gMillet, ground
1 pinchsugar
1 pinchdry yeast
n. B.Mineral water, carbonated
For the dough: (Vorteig)
300 gMillet, ground
300 gWater, hot
3Apples, grated
1Sourdough – approach (see above)
100 gsugar syrup
700 mlMineral water, carbonated
100 gAmaranth, ground
150 gBuckwheat, coarsely ground
150 gCorn, coarsely ground
3 tspCoriander, medium ground
For the dough: (main dough )
200 gBrown rice, ground
100 gSunflower seeds, whole
3 1/2 tspsalt
Olive oil or cold water, for painting

Working time: approx. 40 min. Rest period: approx. 2 days / level of difficulty: simple / calorie p. P .: not specified

For a 35 cm box baking pan with baking paper

Sourdough approach:
In a screw jar with 720 ml capacity, grind 150 g millet pure. Add 1 pinch of sugar and dry yeast and stir. If necessary add carbonated mineral water and stir – it should give a thick mass. Close the screw cap and let the glass go at warm room temperature, currently it takes about 3 hours, then the glass is almost full and permeated with air bubbles.

Pour 300 g of ground millet with the same amount of hot water, let it swell for approx. 30 minutes. Rinse the sourdough substitute with a portion of carbonated mineral water, place in a mixing bowl. Finely grate 3 apples and add together with the remaining water, sugar beet syrup and swollen millet and mix. Add 100 g ground amaranth, 150 g coarsely ground buckwheat, 150 g coarsely ground corn and 3 tsp medium ground coriander and mix everything. Then put the cavity lid on the bowl and let it ferment.

main dough:
Add the starter with 3.5 teaspoons of salt and 100 g of whole sunflower seeds and 200 g of ground brown rice to the pre-dough. Pour into a 35 cm baking tin filled with baking paper and shake until smooth.

At warm room temperature, let the baking dish covered with a damp linen cloth (if the dough surface breaks, you can slowly start to bake).

Place in the cold oven and bake at approx. 145 ° C hot air for approx. 110 min. Get out of the oven, remove the baking paper and brush the bread around with olive oil or cold water. Then bake in the oven at 140 ° C hot air for another 35 min.

Allow to cool (24 hours would be ideal). Turn over the bread and cut from below with a saw blade.

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