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: 5g/1 tsp chia seeds; 4g/¾ tsp fine/table salt; 135g/4¾oz/scant 1 cup wholemeal/wholewheat bread flour; butter or oil, for greasing; 2–3g/½–¾ tsp anise seeds; 15g/½oz/2 tbsp sesame seeds; 30g/1 oz/scant ¼ cup dried cherries; 85g/3oz/½ cup plus 1 tbsp brown bread flour (or half white, half wholemeal/wholewheat); 45g/1½oz/3 tbsp water; 45g/1½oz/¼ cup millet; 5g/1 tsp wholemeal/wholewheat sourdough starter; 45g/1½oz/5 tbsp brown bread flour (or half white, half wholemeal/wholewheat); 180g/6¼oz/¾ cup water; 85g/3oz/⅓ cup water

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)

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