Heat 300 ml water and boil the millet in it for ten minutes and let it swell over low heat for 30 minutes. Dissolve salt and yeast in 250 ml water and mix with finely ground wheat flour and spelled flour. Now mix in the cooled millet and knead for about eight minutes. Then keep the covered dough warm for 30 minutes.
Grease a 20-40 cm long loaf pan and pour in the kneaded dough again. Place the covered form in the oven preheated to 240 degrees, with a bowl of water. Bake for 20 minutes at 240 degrees, then for 40 minutes at 190 degrees. After 20 minutes, prick the skin four times and spray with water.
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