Night Bread with Millet and Flax Seeds
by Editorial Staff
We are starting a series of homemade bread recipes. There will be quick, simple, and interesting recipes, with yeast and sourdough. Today is a night bread with millet – we kneaded the dough in 5 minutes and we won’t stain our hands with flour anymore! The recipe is great, the bread is delicious! Bake to your health!
Ingredients
- Millet (boiled) – 1 glass of 250 ml
- Flax seeds – 5 tbsp
- Flour – 500 g (3⅓ cups, 250 ml)
- Water – 300 ml
- Pressed yeast – 18 g
- or dry yeast – 6 g
- Salt – 2 teaspoon
- Sugar – 1 teaspoon
Directions
- Pour water into the flour, add sugar, and a piece of pressed yeast. Leave it for 5-7 minutes for the yeast to dissolve in water (to activate). (My yeast was frozen.)
- Add cooled boiled millet (about 40 g raw). Add flaxseeds and salt. Knead everything for about five minutes, the dough will stick slightly to your hands.
- Cover the baking dish (my baking dish is 11×28 cm) with parchment. We form the bread and send it to the prepared form. Cover the bread with plastic wrap and place in the refrigerator overnight. I started bread in the evening at eight o’clock.
- During the night in the refrigerator, the bread moved away but did not run anywhere. We let the form stand on the table for 40 minutes – firstly so that the form does not burst, and secondly, so that the bread rises a little more. About 20 minutes before the end of the proofing, turn on the oven to heat up to a temperature of 200 degrees.
- We bake night bread with millet and flax seeds in a preheated oven for 40 minutes.
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