Re: Millet

On 2023-10-15 12:52 p.m., 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
> 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.
Sorry. The recipe didn't copy.
Here it is. Note that US cups are ~236ml.

Ingredients
Servings: 4 (makes scant 4 cups)
For the millet

1/4 teaspoon loosely packed saffron threads, optional (see Substitutions)
1 tablespoon hot water
1 3/4 cups water
1 cup millet
6 whole green cardamom pods, lightly crushed in a mortar or with the 
blade of a knife
1 strip lemon zest, about 2 inches long 1/2-inch wide
1 1/2 cups whole or reduced-fat milk, plus more as needed
1 to 2 tablespoons turbinado sugar, to taste
1/4 teaspoon fine salt

     2 tablespoons unsalted butter or coconut oil

For the toppings

1 cup plain Greek yogurt (full- or low-fat), ricotta or vegan alternatives
1 cup halved grapes, chopped pears or banana

     2 tablespoons lightly toasted chopped pistachios or almonds

Directions
Time Icon Active: 20 mins| Total: 40 mins

     Step 1

     Make the millet: Lightly crush the saffron threads with your 
fingers into a small bowl. Cover with the hot water and set aside.
     Step 2

     Meanwhile, in a heavy-bottomed 2- to 3-quart saucepan, combine the 
water with the millet, cardamom and zest. Set over medium-high heat and 
bring to a boil. Reduce the heat to maintain a gentle simmer, cover, and 
cook until the water is absorbed, 15 to 20 minutes. At this point, the 
grain can still be a little toothsome.
     Step 3

     Uncover and stir in the milk, saffron water, 1 tablespoon of the 
sugar and the salt. Return to a brisk simmer, cover so the lid is 
slightly ajar and cook, stirring frequently, until the grains reach the 
consistency of a creamy porridge, about 5 minutes. (Cooking times can 
vary based on the freshness of your millet and personal preference. For 
a softer grain and creamier consistency, add about 1/4 to 1/2 cup more 
milk and cook a few minutes longer.) When done, taste, and add the 
remaining 1 tablespoon of sugar, if desired, then remove from the heat. 
Stir in the butter or coconut oil, and discard the cardamom pods and zest.
     Step 4

     To serve: Divide the porridge among bowls. Top each serving with 
some Greek yogurt, ricotta or vegan alternative, followed by the fruit 
of your choice. Garnish each bowl with pistachios or almonds, and serve 
warm.