This spelt and milled bread has a super tender crumb and also extra vitamins thanks to the added millet. For my version I have decided to use a mixture of white and whole spelt flours. The bright color from the millet gives this bread its special look. The bread uses only sourdough starter; however I explain in the recipe how much yeast to use in case you want to bake the bread faster or need to use a not so active sourdough starter.
Arbeitszeit30 MinutenMin.
Wartezeit8 StundenStd.
Gesamtzeit8 StundenStd.30 MinutenMin.
Ergibt: 1bread à 600g (baking tin with size 16x10x8,5cm)
145gwaterif using a sourdough starter use only 95g of water
7ghoney
7goil
8gsalt
2gfresh yeast(optional)
Zubereitung
Cooked yeast
Place millet and water in a pot. Cover with a lid and bring to a boil.
Cook at low heat for 15 minutes until all water has been soaked up. Let cool to room temperature with the lid on.
Main dough & bulk fermentation
Knead all ingredients together. The dough is soft but should have stability. Begin using only 80% of the water and add a bit at a bit in case you thing the dough is too dry.
Place in an oiled proofing box and let rest at room temperature until it doubles in size (in my case it took 2 hours at 23°C).
Final fermentation
Butter and flour a baking tin.
Place the dough onto a floured surface and shape into a roll. Place in the baking tin.
Let rest at room temperature for about 3 hours at 23°C until it reaches the top of the baking tin. It should start to get flat on the top and get the first holes on the surface (have a look at the picture).
Bake
Bake at 230°C with steam for 10 minutes.
Reduce the heat to 210°C and bake for further 40 minutes leaving the steam in. At this point the internal temperature should already be higher than 97°C, when the bread is fully cooked. In case your bread hasn't reached this temperature yet, keep baking further until it reaches it.
Remove from the baking thin and let further 10 minutes with the oven off for a better crust (this step is optional).
Notizen
If you decide to use another baking tin, you need to recalculate the amount of each ingredient. Also the baking time is different. To make sure that your bread is fully baked I like to measure the inside temperature of the bread.