The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sorghum & Pearl Millet Whole Wheat Bread

Alpana's picture
Alpana

Sorghum & Pearl Millet Whole Wheat Bread

A nutty and surprisingly not very dense loaf made by using Peter Reinharts's mash for sorghum & pearl millet. Also made a soaker of sorghum & pearl millet flours. The final dough had the mash, soaker, stiff levain, whole wheat flour, bread flour, salt, agave nectar & instant yeast. Loved the result. 

Mebake's picture
Mebake

Nice bread, Alpana. Indeed, it does look nutty and wholesome. you must have gotten a real treat with peter's mash. I've only tried mashing once, and haven't had much luck with it. 

Nice!

dabrownman's picture
dabrownman

Another new flour to use too. We always grew milo for a feed grain and fodder but so many of them also make fine breads.  Yours is a great example of what its possible. 

Nice baking

Alpana's picture
Alpana

Thanks, Mebake & dabrownman. You both (along with many others on this site) have been my inspiration in experimenting with my breads.

I wanted to try out the mash technique, but wanted something different than my usual mix of grains. Soaker (either hot or cold) already works fine for most multigrain combos. So I thought of these two tough grains (bringing back the memories of my childhood vacations spent travelling in western parts of India where flatbreads made from these flours are a staple diet). I was surprised at the way these two grains behaved in the final bread. I had already cooked them (in rice cooker) with water in the ratio 1:1.5, as suggested by PR for tougher grains. Then I did the mash. The sorghum became soft, nutty & tasted mildly sweet but not mushy as I feared, whereas the pearl millet retained its crunch and bite and gave a wonderful contrast to the texture of the bread. 

Best part of making this bread was that I served the leftover cooked sorghum & millet with salt, chlliflakes & lime juice to my kids as snack & they simply loved it. Now I have a no sweat, healthier option for after school munching :). Sadly, I still could not convince the two to bite into the bread (it is neither white nor soft) :(.

I am already contemplating using finger millet (another childhood memory) with red wine(thanks to Yuko's bread) in my next week's experiment. Suggestions & advice please.

Alpana