Recently I published a video detailing the use of porridge in breadmaking. It is a great method for changing the texture and flavour and improving the keeping quality of bread. Pretty much any grain, pulse or seed can be used in the preparation of porridge for breadmaking.
I chose millet for this recipe because I like the subtle sweetness of it and its bright yellow colour. You can replace the millet with any other grain without having to adjust anything else in the recipe. If you’re not a fan of fennel seed, then you can leave it out or replace it with some other type of seed.
The cracks in the crust of this loaf are formed in a unique way. Instead of being scored the dough is proofed ‘the wrong way up’ with the seam on the bottom. Then when it’s inverted onto the baking surface the seam that was formed during final shaping ends up on the top of the dough. When baked the seams open up as the dough rises creating a unique design every time.
If you want to score this loaf to give it your own signature proof it with the seam side up.
Watch the video down below for detailed instructions.
Ingredients
For the porridge –
80g (2.8oz) millet
8g (0.28oz) fennel seed
200g (7oz) water
Pinch of salt
For the main dough –
330g (11.7oz) water
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
10g (0.35oz) salt
10g (0.35oz) olive oil
100g (3.5oz) whole wheat flour
25g (0.9oz) wholegrain rye flour
75g (2.65oz) semolina
300g (10.6oz) white bread flour
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the porridge. In a small pan combine the millet, fennel seed, pinch of salt, and water. Bring up to a boil, turn the heat down low, cover and simmer for 15 – 17 minutes until the water has been absorbed. Transfer to a bowl and leave to cool down completely.
- Make the dough. In a large bowl combine the water, yeast, salt, olive oil, whole wheat flour, rye flour, semolina, and the porridge. Mix well. Add the white bread flour and mix to a dough. *Desired dough temperature 24C (75F).
- Cover and chill for 1 hour.
- Fold.
- Cover and cold ferment for 18 – 24 hours.
- Shape the loaf and place it in a proofing basket. Cover and proof for 2 hours.
- While the dough is proofing, pre-heat the oven and the baking vessel to 250C (480F) fan on.
- Invert the dough onto the pre-heated pan. Cover and place it in the oven. Turn the temperature down to 220C (430F) and bake for 30 minutes.
- Remove the lid and place the loaf back into the oven for another 10 – 15 minutes to finish baking the crust.
Leave to cool down and enjoy your super soft millet bread!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
