White Bread with Cooked Millet

I have seen bread recipes with raw millet: bread looks funny with yellow dots, but I think it’s too hard to chew uncooked cereal. But I know great bread recipe with cooked millet (leftover or fresh-made). I don’t remember where I saw this recipe, maybe, it comes from my Germany friends. This bread is crispy outside and soft and chewy inside with great smell.  Next time, I’ll made it with potato broth instead of water. Potato and millet goes well together.


Yield: 12 servings (slices)

1 cup cooked millet*
1 cup warm water
1 tsp. dry yeast
1 tsp. honey or sugar
2/3 tsp. salt
2 cups all-purpose flour
1/2 tsp. onion powder (optional)

* To make cooked millet, first of all – smell it, if it has unpleasant smell – wash it in warm, almost hot water to clean. The millet has some oil in it, so, if it has been on a shelf for a long time, it can taste bitter. Bring water to boil (for 1 part of millet – 3 parts of water is needed), add pinch of salt and all millet. Bring to boil, turn heat to minimum and cook, covered, until all the liquid has been absorbed, 20-25 minutes. Do not stir. Turn heat off and let millet stay about 10 minutes more.


Mix warm water, yeast and honey and let it a little bubbling. Add cooked and cooled millet, salt, onion powder (if used) and flour. Knead 10-12 minutes.

Let rise double, covered, about 1-1 1/2 hour. Place onto bread pan, sprayed with cooking spray, and let rise, about 35-40 minutes.

Preheat oven to 375F. Bake bread about 45 minutes, taste with bamboo stick for readiness. Let cool and slice in 12 pieces.

1 serving is about 92 calories

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