Millet Porridge and Wheat Loaf

Name: Millet Porridge and Wheat Loaf
Prep time: 72 h
Cook time: 35 min
Total time: 72 h 35 min
Yield: Makes 1 loaf
Cuisine: Korean
Ingredients: 2–3g/½–¾ tsp anise seeds; 30g/1 oz/scant ¼ cup dried cherries; butter or oil, for greasing; 15g/½oz/2 tbsp sesame seeds; butter or oil, for greasing; 5g/1 tsp chia seeds; 4g/¾ tsp fine/table salt; 135g/4¾oz/scant 1 cup wholemeal/wholewheat bread flour; 85g/3oz/½ cup plus 1 tbsp brown bread flour (or half white, half wholemeal/wholewheat); 85g/3oz/½ cup plus 1 tbsp brown bread flour (or half white, half wholemeal/wholewheat); 180g/6¼oz/¾ cup water; 85g/3oz/⅓ cup water; 45g/1½oz/¼ cup millet; 5g/1 tsp wholemeal/wholewheat sourdough starter; 45g/1½oz/3 tbsp water; 45g/1½oz/5 tbsp brown bread flour (or half white, half wholemeal/wholewheat); 45g/1½oz/5 tbsp brown bread flour (or half white, half wholemeal/wholewheat)

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
73 hr

Appears in

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.

Ingredients

For the Pre-Ferment

45g/1½oz/5 tbsp brown bread flour (or half white, half wholemeal/wholewheat)

Asia
Korea
Bread
Vegan

Method

Mix the pre-ferment ingredients together, cover and leave at room temperature for about 16–18 hours (typically until the next day) until bubbly.
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.
Mix the

Ingredients

For the Pre-Ferment

Method

Photos