The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain Artisan Loaf with Millet, Barley and Teff

halimahanne's picture

Multigrain Artisan Loaf with Millet, Barley and Teff

Hello all!  I've been reading this site and playing with artisan breads for.. oh 6 weeks now.  Anyway, great site and great information, thanks!  

Recently I bought a cookbook called Good to the Grain which has recipes with a bunch of different flours, including brown butter scones with teff, buckwheat cookies and more.  So, being rather poor at following recipes, I decided to make something up with my stock of weird flours for extra flavors. O M G! I ate half of the first loaf the first day.  I'm not sure that I can describe the flavor...sweet and rich... thats not quite right.  But I would like to share, cuz it was so yummy.

Biga/Poolish thing:

50 g millet

70 g barley

40 g teff

170 g whole wheat

320 g water

1/8-1/4 tsp yeast

I made at night and put immediately in the fridge at 9:30 pm.

Final Dough


180 g AP

tsp yeast 

85 g water (on the warmish side to warm up the cold dough)

17 g salt (TB)


Autolyse 30 minutes without salt.  Added salt and did the French slap fold thing for maybe 5 minutes (where you pick it up bang the end on the table, stretch and fold it over).  Then I did 3-4  envelope thingys over the next 3 hours.  Shaped (not so good at that yet), rose and baked at 500 5 minutes with steam and then turned down to 450.  Not sure how long, used a thermometer  for doneness.

I want to try other breads (I have a starter in the fridge) yet I'm making this again for tomorrow! I'm addicted. Let me know what you think!  Thanks, Halimah


Mebake's picture

Sounds like you have a wonderful Recipe.. Teff, millet, could almost pass for a Gluten free bread.

The procedures you followed are just right... Post some pictures next time.. we'll be able to judge better if a crumb picture is posted..

Welcome on board, Halima!