Crusty Millet Loaf
Crusty Millet Loaf is a bread that has traditional baking methods with the nutritious, ancient grain of millet. Typically found in the bread category, this loaf is perfect for various meal types. The major ingredients include millet flour alongside sorghum flour, cornstarch, potato starch, tapioca flour, and chia seeds. The cooking process involves activating yeast with sugar and warm water, mixing the dry ingredients, and then combining everything into a dough. This method results in a crusty exterior and a soft, airy interior. The taste of Crusty Millet Loaf is sweet offering crunch from its crust.
- 1 tbsp Chia seeds, ground in a spice mill
- 1 cup Warm Water
- 1 tbsp Sugar
- 1 Package Active Dry Yeast
- ⅔ cup Millet Flour, plus more as needed
- ½ cup Sorghum Flour
- ⅓ cup Cornstarch
- ⅓ cup Potato Starch
- ¼ cup Tapioca Flour
- ¾ tsp Xanthan Gum
- ¾ tsp Kosher Salt
- 1 tbsp Olive Oil
- Sesame seeds (toasted or untoasted) or chia seeds for sprinkling
- Awakening the Yeast:
Begin your baking adventure by gathering chia seeds, ground into powder, into embrace of your stand mixer's bowl, equipped with a paddle attachment. Pour in half a cup of warm water, sprinkle in the sugar, and introduce the yeast. Stir until mixed, then allow to rest. Transforms into a mixture over the next 10 minutes.
- Crafting the Dough:
In a separate mixing bowl, mix the TMPL flour, sorghum flour, cornstarch, potato starch, tapioca flour, xanthan gum, and salt. To the yeast mixture, add the remaining ½ cup (4 fl oz/125 g) of warm water together with the oil. Using a low speed, gradually beat in the dry ingredients until thoroughly blended. Turn the speed up to high and beat for about 4 minutes, or until the dough has the consistency of whipped cream. If extra millet flour is needed to thicken the dough, mix in a tablespoon at a time.
- Shaping Your Masterpiece:
Prepare a piece of parchment paper to fit inside a heavy-bottomed pot that is between 6 and 8 quarts (5.5 and 7.5 liters) and has a tight-fitting lid. Arrange a work surface with the parchment. Roll out the dough on the parchment paper using a rubber spatula to form an oval that is 7 by 5 inches (18 by 13 cm). Smooth the top after dipping the spatula into water. Score the loaf crosswise three or four times with a sharp knife. Toss in the sesame seeds for the loaf. Grease a big basin with a little oil, then tip it over to cover the bread. Give the dough 30 minutes to rise.
- The Initial Bake:
Preheat your oven sanctuary to 400°F (200°C), placing your pot inside to warm. Meanwhile, let your dough bask for another half hour.
- The Grand Finale:
Remove the pot out of the oven and take off the cover using oven mitts. Place the bread in the pot covered with parchment paper. Shut off the saucepan and put it back in the oven. Bake for thirty minutes. Remove the lid from the saucepan and bake for an additional 15 minutes or until the bread is browned and hollow to the touch. Remove the parchment paper, turn out onto a wire rack, and allow cool for at least half an hour. Heat or serve room temperature.
