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
You might find this article in the Washington Post interesting:
https://www.washingtonpost.com/recipes/warm-millet-cardamom-pistachios/

Just in case you can't open the link, here is the recipe for the millet
porridge she gives. From this you can see how to incorporate pre-cooked
millet in your bread.

Warm Millet With Cardamom and Pistachios
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By Maria Speck

Golden millet is infused with the warm scent of cardamom and a hint of 
saffron for a comforting fall breakfast with a stunning hue. Once the 
gluten-free grain is cooked, you have many options for a nourishing 
start to the day: Dollop each bowl with Greek yogurt, ricotta or vegan 
alternatives, then top with halved grapes, chopped pears, bananas and/or 
toasted pistachios.

Fresh raspberries or blueberries make a great pairing during warmer 
months. Leftovers warm up well, and the aroma only intensifies.

Where to buy: Millet can be found in the gluten-free section of 
well-stocked supermarkets; bulk sections of health food stores; or online.

Storage: Refrigerate in a sealed container for up to 3 days; the grains 
will firm up. Rewarm over medium heat, stirring occasionally, with 
additional milk, as needed.

Substitutions: Prefer plant-based milk? >> Replace the milk with 
unsweetened oat, almond or other plant-based milk. And if you want 
something more indulgent >> use half-and-half instead.

No saffron? >> Skip it, or add 1/2 teaspoon ground turmeric.

 From cookbook author Maria Speck.