Millet in bread?
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Whole or as flour? Either are good.
Cynthia is a trusted source on Bread/Baking.
I routinely add whole millet to breads. As little as 1/2 cup to 2 loaves adds a wonderful and subtle crunch.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
It's also easy to add millet to bread if it is cooked first. A little trick I like to do is "toast" millet first, either in a "dry" pan or with a little oil. this gives the grain a little more flavor when it's cooked. Make sure it's room temperature before adding to bread recipe. I would add it in with the liquid part of the ingredients since it might be a bit "mushy."
Let's settle this once and for all, shall we?
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