I've just come back from a long shopping trip. I was panicking about finding all the requisites for tomorrow's bake, as I live in Japan, where tastes are somewhat different from those of westerners. Still, I was successful—I even found amaranth and European Anise, eventually!
However, I am now confused about 'millet'. I found at least 6 or 7 different varieties in one store and was wondering which ones are used in Europe and the USA, if anyone can help.
Millet is rather popular in Japan, I would guess, but I only know of it being used west of Tokyo, especially for sweets (eg, 'kibi-dango', which is famous in Okayama.) Apparently, there are at least four different names for this grain in Japanese: Awa, Kibi, Kimi and Hie.
I bought the 'awa' and 'hie' types which look vaguely similar. The 'awa' is golden and a little larger than poppy-seeds; the 'hie' is a tad larger and kind of "drab" in color—whitish-brown. [One available variety of "Kibi" was almost the size of black peppercorns. I didn't think I'd want that in my dough...]
If my information is correct, the "hie" type is also known as "barnyard millet" in some circles. Can anyone enlighten me as to what type is used in bread outside of Japan?
PS: I want to make the 'seeded sour' NKB featured in a video on 'breadtopia' with quinoa, amaranth, poppy, millet, whole wheat, rye, bread flour...Thanks, copyu