Re: Millet

On 2023-10-07 6:02 a.m., Peter Flynn wrote:
> I'm looking for help in how to use millet grains in a seeded loaf.
> 
> I am trying to recreate a bread which I found in the UK. The actual loaf 
> is their 
> https://www.warburtons.co.uk/products/bread/seeded/seeded-batch-400g/ 
> Millet is one of the five grains they use.
> 
> You can see the millet more clearly in the banner picture at 
> https://www.warburtons.co.uk/products/bread/seeded/ — they're the pale 
> round ones on the surface and inside.
> 
> So off with me down to the local Ganesha wholefood store and bought a 
> bag of their Organic Millet Grain. Put a tablespoon of them into my 
> regular seeded loaf...and they came out as they went in: small, hard, 
> and gritty: completely unchewable. I was expecting them to swell and go 
> soft.
> 
> I put a teaspoonful in a bowl and poured on boiling water and left them 
> overnight, thinking they might need softening first, but those too were 
> exactly the same next morning.
> 
> What's the trick to using them in a loaf? Clearly soaking has no effect. 
> Do they need pre-cooking by some other means?
> 
> Peter
I avoid breads with millet as one of the multigrain ingredients.
IME, they are always bullet-hard!
I would imagine cooking them might help. Try boiling them for 5 minutes 
and then leaving them to soak.
Graham