{"id":552,"date":"2021-09-24T07:47:31","date_gmt":"2021-09-24T07:47:31","guid":{"rendered":"https:\/\/myreads.org\/b\/healthy-wine-and-bread\/?p=552"},"modified":"2021-09-24T07:50:19","modified_gmt":"2021-09-24T07:50:19","slug":"organic-millet-flour-sourdough-bread","status":"publish","type":"post","link":"https:\/\/myreads.org\/b\/healthy-wine-and-bread\/2021\/09\/24\/organic-millet-flour-sourdough-bread\/","title":{"rendered":"Organic Millet Flour Sourdough Bread"},"content":{"rendered":"\n

Ingredients:\u2800
4 oz organic millet starter ($0,35\/ounce)\u2800
9 oz water\u2800
0,8 oz salt\u2800
13,5 oz organic millet flour ($0,35\/ounce)\u2800
6,5 oz Bob’s Red Mill Paleo Baking flour (Almond, Arrowroot, Coconut and Tapioca flour) ($0,90\/ounce)\u2800
1 oz flax seed flour + 3 oz water (replaces 2 eggs) ($0,31\/ounce)\u2800
0,5 oz oil ($0,22\/ounce)\u2800
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Total Cost $12,40 for the 24oz loaf of bread. More expensive than wheat bread.\u2800
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Steps:\u2800
I took my millet flour starter straight from the refrigerator and mixed with water, salt, organic millet flour, the Paleo Baking flour, and oil.\u2800
I mixed the flaxseed flour and water separately and left sit for 5 min.\u2800
Then I mixed everything together and formed the loaf (no kneading nothing like that) and let it sit for 24 hr, then place in preheated oven (425F) for 35-40 min.\u2800
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After trying this recipe the result is not as a wheat bread. It is very dense because the natural starter is not as strong as commercial yeast. It is a little like a cake\/biscuit in texture. But it tastes really good.\u2800
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This is not the final recipe but a nice experiment. The final recipe will aim to make it more like a wheat bread in texture.<\/p>\n\n\n\n