Millet is a small, round, yellow grain that has been around for more than six thousand years. This bread is so good it won’t be around nearly that long. Toasting the millet before mixing it into the dough improves its taste considerably. Fennel seeds and wheat germ make for tasty additions. The Baker’s Percentage for this bread is as follows:
Total Flour 1000 g 100%
White Flour 900 g 90%
Whole-Wheat Flour 100 g 10%
Millet, Toasted 100 g 10%
Fennel Seeds, Toasted 15 g 1.5%
Toasted Wheat Germ 50 g 5%
Levain 200 g 20%
Water 700 g 70%
Salt 24 g 2.4%
The grains in this bread will moisten as the dough ferments, so there is no need for a soaker. Add the millet, fennel seeds, and wheat germ in at the Mix and continue on through the Bake.
A distinctly tasty bread, enjoy it as you wish.