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Millet Bread

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Millet is a basic food staple in Africa and Central Asia. It's rich in iron and high in protein. Use millet instead of white rice in most recipes--it's much more flavourful and nutritious.

Millet is a basic food staple in Africa and Central Asia. It's rich in iron and high in protein. Use millet instead of white rice in most recipes it's much more flavourful and nutritious.


1/4 cup (60 ml) lukewarm water
2 1/2 Tbsp (37 ml) yeast
2 tsp (10 ml) honey or natural cane sugar
1 cup (250 ml) millet flour
1/2 cup (125 ml) millet
1 cup (250 ml) potato starch
1/2 cup (125 ml) fine corn meal
1 Tbsp (15 ml) baking soda
1 tsp (5 ml) sea salt
2 egg yolks
1/4 cup (60 g) butter
1 cup (250 ml) buttermilk
2 egg whites, slightly beaten
Parchment paper for the loaf pan

Combine lukewarm water, honey and yeast. Let rise for about 10 minutes until yeast is dissolved. Combine all dry ingredients together except one tablespoon (15 ml) millet. In a separate bowl combine all wet ingredients, stir with whisk and slightly mix together. Slowly add wet ingredients to dry ingredients until everything is well mixed. don't overwork the dough. Gently shape into a loaf.

Line pan with parchment paper and place dough in the pan. Brush top with egg whites and sprinkle remaining millet over top. Bake at 375 F (190 C) for 30 minutes. Insert a toothpick inside the loaf. If it comes out clean the loaf is ready. If not, turn off the heat and leave in the oven for approximately seven to 10 more minutes.

Source: alive #229, November 2001

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