Millet Porridge and Wheat Loaf


Preparation info

  • Makes


    • Difficulty


    • Ready in

      73 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Millet is an important food crop, notably in south and east Asia and sub-Saharan Africa. In Korea, it is often made into a porridge, and that’s how it is used in this recipe. Don’t confuse the whole anise seeds used here (from the herbaceous annual Pimpinella anisum) with the star anise used in Chinese and Indian cooking.


For the Pre-Ferment

  • 45g/oz/5 tbsp brown bread flour (or half white, half wholemeal/wholewheat)


  1. Mix the pre-ferment ingredients together, cover and leave at room temperature for about 16–18 hours (typically until the next day) until bubbly.
  2. Put the millet and water into a pan, bring to the boil, then reduce the heat, cover and simmer until the water has been absorbed by the millet. Leave the porridge to cool and refrigerate until needed.
  3. Mix the