symbol made this (they make all the bread), but asked me to do the writeup. I have strong feelings about this bread: it is delicious. It's light and fluffy and the millet makes a nice crunch in it without being overbearing. It doesn't have the firm durability of the sourdoughs but it's a delightful sandwich bread.

Also -- and I feel like I should mention this specifically -- it toasts up beautifully. The inside remains light and fluffy, the outside gets brown and crispy, and it has a pretty wide time band in which it is crispy without being burnt or overtoasted. Look at this:

Crunchy Millet Bread

Laurel's Kitchen Bread Book, p.214

Ingredients

• 2 tsp (7g) active dry yeast
• ½ C (120mL) warm water
• 2 tbsp (30mL) honey
• 1 C (235mL) cottage cheese
• 1¼ C (300mL) hot water
•  ½ C (100g) millet
• 5 C (750g) whole wheat flour
• 2½ tsp (14g) salt
• 2 tbsp (28g) butter
  

Directions

1. Dissolve yeast in warm water.
2. Stir together honey, cottage cheese, and hot water.
3. Mix the millet, flour, and salt together.
4. Make a well in the middle; pour in the yeast and cottage cheese mixtures.
5. Adjust as needed to make a soft dough by adding flour or water.
6. Knead until very elastic, ~20 minutes; after ten minutes, smear the butter onto the countertop and work it into the dough.
7. Form the dough into a smooth ball, cover it, and let rise once in a warm place.
8. Divide into two balls, and let them rest, covered, until they regain their suppleness, ~15 minutes.
9. Shape the loaves carefully, dusting the counter with flour to help prevent tearing. Proof in a warm place.
   
10. Bake at 400°F for 10 minutes, then reduce heat to 325°F and bake for another 35.

Bhaakar (Sorghum/Millet Flatbread)

The recipe for this flatbread is actually very similar to a basic shortcrust recipe: cut fat into flour then add water a little bit at a time until the dough comes together. The main difference, of course, is that you're not using wheat flour.

Bhaakar will never replace naan as my favourite flatbread, but I did quite enjoy them. And I think they'd take additional spices and flavouring very well. I'd love to try adding things like cumin, fennel seed, or fresh cilantro sometime.

Bhaakar

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 c. sorghum or millet, milled into flour¹
• 1/2 tsp. coarse sea salt
• 3 Tbsp. ghee or unsalted butter
• ~3/4 c. cold water

Directions

1. Combine flour and salt.
2. Cut in ghee/butter.
3. Add water a tablespoon or two at a time until mixture comes together into a ball and forms a stiff dough.
4. Knead for a minute or two.
5. Divide into 8 portions.
6. Place a piece of waxed paper or parchment paper on your work surface.
7. Place one of the portions of dough on the paper and press it flat. Make a 4-6" (10-15cm) round ~1/8" (3mm) thick.
8. Peel the round off the paper and cook over medium heat for a minute or two.
9. Flip and cook the other side.
10. Brush with butter or ghee and cook both sides again.

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Variations

Vegan

Ingredients

• 2 c. sorghum or millet, milled into flour¹
• 1/2 tsp. coarse sea salt
• 3 Tbsp. vegetable ghee or shortening
• ~3/4 c. cold water

Use vegetable ghee or margarine in place of the butter brushed on the bhaakar during cooking.

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¹ The original recipe calls for 2 c. sorghum or millet flour. I didn't have any flour on had, but I did have some millet. Milling 2 c. of millet yielded slightly more than the required 2 c. of flour, so I just added an extra tablespoon of butter and called it a day. ^Back

Millet Cakes with Carrot & Spinach

This recipe comes from The Complete Vegetarian Cookbook by America's Test Kitchen. Despite some initial skepticism as to how well the cakes would hold together, the recipe worked exactly as described. The recipe here has been modified slightly from the original to account for a lack of shallots (we used an onion instead) and the fact that our chickens lay small eggs.

Ingredients

• 250mL millet, rinsed
• 500mL water
• salt and pepper
• 45mL peanut oil
• 1 small yellow onion, minced
• 150g chopped or shredded spinach
• 2 carrots, peeled and grated
• 2 garlic cloves, minced
• 10mL English-style Madras Curry Powder
• 64mL plain yoghurt
• 2 small eggs
• 30mL minced fresh cilantro

Procedure

1. Combine the millet, water, and 2mL of salt in a small pot and bring to a boil over medium heat.
2. Reduce heat to low, cover, and simmer until the millet is tender and the water has been absorbed, 15-20 minutes.
3. Once the millet is cooked, remove the heat and let stand, covered, for 10 minutes.
4. Meanwhile, while the millet is cooking, heat 15mL of oil in a large skillet over medium heat. Add the onion and cook until softened, ~3 minutes.
5. Add the spinach and carrots and cook until the spinach wilts and the carrots soften, another ~2-3 minutes.
6. Stir in garlic, curry powder, 2mL salt, and 2mL pepper and cook until fragrant, ~30 seconds. Remove to a large bowl.
7. Stir together yoghurt, egg, and cilantro; combine with the millet and vegetables in the bowl and stir until well mixed.
8. Divide the mixture into eight equal portions, flatten into patties, and refrigerate on a parchment-lined baking sheet for 30 minutes, until cold and firm.
9. Heat 15mL of oil in the skillet over medium heat. Place four of the cakes in the skillet and cook for ~15 minutes, turning halfway through, until browned on each side.
10. Remove the cooked cakes and repeat with the other four.