Millet Porridge And Wheat Loaf

Let's Cook

1. Step 1.

   In a small bowl, combine 45g brown bread flour (or half white, half wholemeal), 45g water, and 5g wholemeal sourdough starter. Mix until a shaggy dough forms. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 16–18 hours, until bubbly and active.

2. Step 2.

   In a small saucepan, combine 45g millet and 85g water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15–20 minutes, until the water is fully absorbed and the millet is tender. Remove from heat, let the porridge cool completely, then cover and refrigerate until needed.

3. Step 3.

   In a large bowl, combine the pre-ferment, 180g water, 85g brown bread flour, and 135g wholemeal bread flour. Mix with a spatula or your hands until no dry flour remains. Cover the bowl and refrigerate for 24 hours.

4. Step 4.

   Remove the dough from the refrigerator. Sprinkle 4g salt over the dough and knead or fold it in until fully incorporated. Cover and let rest at room temperature for 20 minutes. Then, perform a single fold: gently stretch one side of the dough and fold it over the center, repeat on all four sides. Cover and rest for another 20 minutes.

5. Step 5.

   Add the chilled millet porridge, 5g chia seeds, 30g dried cherries, 2–3g anise seeds, and 15g sesame seeds to the dough. Mix thoroughly until all ingredients are evenly distributed. Cover and let rest for 20 minutes.

6. Step 6.

   Perform another single fold on the dough, cover, and rest for 20 minutes. Then perform a final single fold, cover, and let the dough rise at room temperature for 4–5 hours, until it has increased in volume and shows bubbles on the surface.

7. Step 7.

   Grease a large loaf tin (about 9x5 inches) with butter or oil. Turn the dough out onto a lightly floured surface, shape it into a log, and place it seam-side down in the prepared tin. Dust the top with flour, cover loosely with plastic wrap or a cloth, and refrigerate for 12–16 hours.

8. Step 8.

   Remove the loaf tin from the refrigerator 1–2 hours before baking to let the dough come to room temperature. Preheat the oven to 240°C (220°C fan)/475°F/gas 8–9. Bake the loaf for 35–40 minutes. After about 15 minutes, check the color; if the top is browning too quickly, reduce the oven temperature to 220°C (200°C fan)/425°F/gas 7. The loaf is done when it sounds hollow when tapped on the bottom. Let cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.