Re: Millet

Graham wrote:

> 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

I found it.  Presoaking is optional but cooking time is reduced (in
fridge if more than 8 hours as they ferment).

For cooking, 1 part millet to 2 parts water is used.  Bring to a boil
then reduce heat to lowest and cover.

Now for porridge, 8 min if presoaked, 10-12 if not.  Since you want
some texture presumably, I'd lift a little out every 2 minutes to test.
I'd also hazard a guess to rinse with cold water to stop residual
cooking as soon as it's how you want it.