Yesterday, we made a nine millet gluten-free sourdough bread- today's was a single millet gluten-free bread. Proso millet, it has lovely yellow colour and we love the light yellow hue that it lends to the bread. We added the seeds for the crunch, but as an afterthought, we also realised that the seeds add the precious phytic acid lost during milling and fermentation of the millet. Yes, we love phytic acid and feel its essential for our well being.
The starter used was yesterday's, nine grain left over dough and it took just 6 hours to ferment. We have noticed that among millets, Proso, is the quickest one to ferment and Sorghum the slowest.
The seeds comprising of Sunflower, Chia, Nigella, flax and sesame were lightly roasted along with Moringa and tamarind leaves cooled and added to the bread before baking. The baking took some time- 160c for 70 minutes and produced a 400 gram boule and it was completely organic.