Spelled – Millet – Whole Grain Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g millet
- 300 g water
- 500 g flour, (whole spelled flour)
- 1 cube yeast
- 12 g salt
- 250 g water
- Flour and
- Fat and
- Oatmeal, for the baking pan,
Print Recipe
Pin Recipe Instructions
- Boil millet in 300 ml water until soft (bring to the boil, allow to swell for 40 minutes) and let cool.
- Dissolve the yeast and salt in 250 ml of warm water, mix in the flour and millet and knead for 8 minutes. Cover the dough and keep warm for 30 minutes.
- Grease the loaf pan (20 cm long, rectangular cake pan ) and sprinkle with oat flakes.
- Knead the dough again and shape it into an elongated loaf with a little scattered flour. Put the dough in the mold.
- Preheat the oven to 240 degrees and place a bowl of water in the oven.
- Cover the baking pan again and keep it warm for 20 minutes.
- Prick the dough several times with a fork and sprinkle with water.
- Baking time: 20 min at 240 ° C then reduce the heat to 190 ° C and bake for another 40 min.
- Second back rail from below.
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