Amaranth or Millet? Anyone with experience?
I've become somewhat of a grain junky. LOL!
Anytime I come across something that I don't normally use/eat/bake with I buy it in hopes that at some point I can incorporate it into my breads.
So the grains of the day are:
Amaranth and Millet and Buckwheat
Anyone with interesting recipes?
The millet I'm used to seeing used for alcoholic drinks in Nepal and Tibet. Which are great but I'm interested in using it this time in my bread.
All seem to be quite a hard grain/seed(?) so I'm assuming that an overnight soak is likely.
Do they need to be milled or can they be used pretty much as they are untoasted and unmilled?
Beyond on that does anyone have any insight into flavors they impart?
Since most of my breads these days are two day affairs - overnight refrigerator fermentation and 1 hour proofing prior to baking the next day... will these seeds offer me any possiblities that I can't get with the whole wheat and rye that I've been using?
All would seem to make fairly decent porridge.