Millet in bread?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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."
Please enter a valid email address.
Well played. You deserve a cookie.
Back and better than ever.
The Piglet Tournament of Cookbooks is Back!
Freestyling Fondues Close Out the Food52 Winter Games
$50 and Under Wonders
5 Super Quick Day-Brighteners
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.