I liked the millet seeds at first sight !!! That would be both yellow and red, I found only yellow. I read that the Japanese love bread with millet, they use it for sandwiches. When I make a new recipe I ask Andrei how we baptize it, this time he said "mom, parrot bread" I asked him why? "because only parrots eat millet seeds" !!!
- 300 gr rye flour
- 300 gr black flour
- 300 gr wholemeal flour
- 300 gr white flour
- 150 gr mei yellow
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 50 gr of fresh yeast
- 50 ml oil
Preparation time: over 120 minutes
RECIPE PREPARATION Parrot bread [with millet seeds]:
1. I mixed all the flours in a large bowl. in the middle I put the yeast rubbed with a cup of warm water, salt and sugar + a little flour.
2. after 15 minutes when I saw that the mayonnaise had grown I started to knead with warm water added gradually, at the end I added the oil.
3. I let the dough rise for 30 minutes and I added the millet.
4. I put the dough in the trays, sprinkled millet on top and let it rise in the tray.
5. I baked at 180 degrees C for 90 min.
6. I took out the parrot bread in a clean towel and let it rest, when it cooled I tasted it. I like it great.
at the bottom of the oven I put a bowl of water to steam, so the bread comes out higher and with the right hard crust.
3 simple recipes with millet
Millet (Panicum miliaceum) is one of the cereals with an ancient use in our country. It seems to have been used since the Neolithic. The Dacians commonly used millet in their diet, along with wheat, which were staple foods. In fact, the traditional polenta was made hundreds of years ago from millet flour, not corn flour.
Millet is a complete food, rich in magnesium, phosphorus, iron, zinc, potassium and contains large amounts of vitamin A.
The main properties of millet
It is nerve balancing, nourishing, revitalizing, antitussive, diaphoretic, tonic. It is used especially in mental overwork, physical and intellectual asthenia, convalescence, urinary stones, kidney disease, during pregnancy, digestive and lung diseases, flu, tonsillitis.
It is consumed as such, soaked in water for 20-30 minutes or in different food combinations.
Recipes with millet
- 2-3 napi
- 2 suitable carrots
- 1 large onion
- 3 tablespoons millet flour
- 3 tablespoons oil
- 1 glass of water.
Cut the turnips, carrots and onions into large pieces. Simmer a little in oil and add water over the vegetables to cover them, then let them boil well.
Separately prepare a white sauce. Brown 3 tablespoons of millet flour, preferably whole, in 3 tablespoons of oil. Extinguish with a small glass of water, mix to avoid lumps, until all the flour is well incorporated. This sauce is added over the vegetables, before 5 minutes of being removed from the heat. Add a little salt to taste. Serve with sour cream.
Mamaliga of me
Millet flour can be obtained by grinding millet in a coffee grinder. Pour in the rain millet flour over boiling water in which salt has been previously added. Put the amount of millet to get the desired consistency, then let it simmer for 10 to 15 minutes. It must be mixed well with a wooden spoon or a fork so as not to form lumps. When it no longer sticks to the walls of the cauldron or the spoon, it means that it is ready and removed from the fire. It is served like any polenta, with sour cream, cheese, etc.
- 6 tablespoons millet
- 6 teaspoons oil
- 1 vegetable link
- 1-3 tablespoons sesame paste (tahini)
- lemon juice.
Fry the millet in cold-pressed sunflower oil until the seeds are lightly browned. Add 3-4 cups of water and bring to a boil until thickened. Finely add salt, finely chopped vegetables, sesame paste and lemon juice. It is served as such or in salads of vegetables, with mushrooms, etc.
* This article is for information only. For a correct diagnosis, we recommend that you consult the advice of a specialist.
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What does it look like?
It's my favorite version of bread so far.
The texture is great. A totally different taste than what I find in the trade. And I was very appreciated by my children. Which is something to appreciate, because I don't really like the wind after my attempts at bread or homemade buns.
But now I have conquered them. Crispy crust, fluffy core, perfect with cheese, tomatoes, onions and cliché olives (bacon) & # 8230.
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45 comments on my Black Bread every day, in the bread machine
I also made bread with rye and wholemeal flour, changing the quantities a little
I made them for a 750 gr bread.
with 125 gr of rye flour, 125 gr of whole wheat flour and 125 gr of white flour,
250 ml warm water, a small teaspoon of yeast / salt / fructose instead of sugar, whole oil
a teaspoon each. On top of browning. Wholemeal bread program. 2, 50 hours to my apartment. It turned out good, I would have liked a softer shell.
My little girl also liked it. Thanks for the recipe.
Hi Laura, I liked your recipe, I tried it a few times.
I have only one problem, not necessarily with the recipe, please help me with an opinion.
My bread machine has a setting, probably like the other bread machines, it alerts me when the kneading hooks can be removed. Which means I have to take the dough out of the pan and then pull out the hooks.
I found that the dough you proposed is very sticky. Did I make a mistake or do you suffer like that? Apart from anointing my hands with oil, do you have another suggestion?
Another question would be if we can use graham flour in the recipe, what could it be replaced with?
Thank you, Cristina Popescu
Hi, Cristina, rye flour leads to an extremely sticky dough. If you are bothered by this aspect, you can replace it with graham flour or whole wheat flour.
Thanks for the answer, Laura. I'd like to ask you something else. Since I discovered your recipe, about a month ago, I make regular bread every two or three days. Although I always use the same ingredients, the same type of yeast flour, etc., sometimes bread is left a little, sometimes more, and two days ago it actually collapsed. It is good and tasty, I eat it anyway, but I would like to know if you have any idea what the cause is. Thank you again for your help!
Cristina, you should know that I have no idea. :) When I was using the bread machine, I was suffering as well, without being able to explain the phenomenon to me. I think & # 8211 but it's just an opinion & # 8211 that could have a connection with the temperature and humidity in the air, the leavened doughs can be influenced by these factors.
and without white flour do we succeed?
No, I don't think he succeeds. He doesn't have much left to leaven.
On 23.07.2014 19:18, & # 8222Disqus & # 8221 wrote:
I also made this bread, but because I had a problem with my bread machine and I don't like how it bakes anymore, I used program 13 of the machine, after which I proceeded like rye bread. Two very nice loaves came out. Many kisses!
Hi Laura. I have one question for you. Why is this recipe called black bread, especially since it does not contain a single gram of black flour type 1250 or 1350 (which can be found in our stores)? To my knowledge, wholemeal flour is actually 800 or 900 type flour (according to RO standards). I would appreciate it if you would answer me. Otherwise only successes
It's called that because it's black, in contrast to white bread :). In all honesty, on March 29, 2009, I didn't have much knowledge about bakery and types of flour. In the meantime, I found out a little more. But what I wanted then was to offer a bread recipe for the car, a good recipe with a lower carbohydrate content than white bread. That's what I think I did. :) Thanks for the "success" wishes. Idem.
Thanks for the reply. Because there are not many recipes for black bread (with black flour) on the NET, I have here a recipe I tried with good results. Ingredients: 440 ml hot water max 45 ° C, 1/2 lgt vinegar, 1
lg oil, 1 lg caster sugar, 1 lgt salt, 450 g black flour type 1250/1350, 250 g white flour type 550/650 (bakery), 2.5
lgt dehydrated yeast (7.5 g or 25 g fresh). Heat the water to a temperature that can support the finger (max 45 degrees Celsius), and make a dough from 100 ml of hot water (in no way is the temperature exceeded, otherwise the yeast does not rise), sugar and yeast. Leave to rise for about 30 minutes, until it grows enough. Meanwhile, put in the MP bowl, the rest of the water, vinegar (optionally put to keep the bread for a longer time), oil, salt. Sift the flours and add them to the tub. It is important that all ingredients are brought to the room in advance, at least 2 hours, for accommodation. Add the yeast and set a schedule for the dough. After finishing the program, remove the dough, place it on a floured board. Cut the dough in half, and each one is stretched, rolled in half, rolled in a little flour, continue to roll and put in two trays greased with oil and sprinkled with flour. Leave to rise, warm, until the dough exceeds the edge of the tray. Meanwhile, turn on the oven at 177 degrees Celsius (average temperature) and bake the two trays for about 30 minutes. The toothpick is tested. Remove from the oven, leave to cool on a metal wire rack. The only problem is that black flour is more expensive for those who want to do it daily. Worth a try, I say & # 8230
beans millet, can be a healthy alternative to rice, couscous, potatoes, and before cooking the millet should be washed with some water, then soaked for a few hours, or in the evening until low, boil at 20 hours. -30 minutes, can be added to soups, broths, salads, vegetable stews, steak topping with other vegetables.
Flour it can be added to wheat flour, for preparing p & acircine, or pastries, prepared & icircn homemade, it can be made including noodles.
Millet seeds can be purchased from health food stores or online HERE, HERE.