Summary

Ingredients

• 100 g millet
• 25 g butter
• 2 tablespoon poppy seeds
• 300 g wheat flour
• 30 g yeast, 3/4 cube
• 2 tablespoon sugar, brown
• 1 egg yolk
• 100 g cream
• 1 teaspoon, leveled salt
• Butter, for the mold

Print Recipe Pin Recipe

Instructions

1. Pour approx. 1 liter of boiling water over the millet in a sieve,
2. Drain. Heat the butter, add the poppy seeds and millet and stir-fry for 2-3 minutes.
3. Put the flour in a bowl and make a well. Crumble in the yeast and mix with sugar, 100 ml lukewarm water and a little flour. Cover and let rise for about 15 minutes. Then add the remaining flour, egg yolk, cream, salt and pan contents gradually
4. knead under the pre-dough. Cover and let rise for 15 minutes. Then knead again thoroughly.
5. Grease the mold, pour the batter into the mold with a spatula and smooth it out. Let rise again for 15 minutes.
6. Bake the bread at 190 ° C (fan oven 170 °) for approx. 45 minutes and leave to stand in the switched-off oven for another 10 minutes.