Recipe: Millet loaf with marjoram
Bread with aromatic herbs
January 30, 2010
I bought millet flour some months ago, and I fell in love with it. If you like to bake your own bread, millet flour is something you should try.
 As many of you already knows, marjoram is one of my favourite herbs.
So, use these two ingredients together, garnish with poppy seeds... and you get a rustic bread, perfect with many different kind of cheese, mousse or for bruschetta.
The day after the marjoram aroma was even stronger.
Millet loaf with marjoram
Ingredients
150g all-purpose flour
100g millet flour
1 tsp salt
1 tbsp dried marjoram
3 tbsp grated parmesan
50ml water
100ml milk
2 tbsp oil
5g dried brewer's yeast
1 tsp baking soda
poppy seeds
Directions
Mix the yeast with the lukewarm milk.
Mix together the flours, marjoram, salt, baking soda ang grated parmesan.
Add the oil, the water and the yeast mixtyre. Knead until smooth.
 Shape into a loaf and makes some cuts on the surface. Let it rise for 1 and a half hours.
Garnish with poppy seeds and bake in preheated 180° C (356 F) oven 20 minutes.
Tips
I was alone so I baked a small loaf: double the ingredients if you want a bigger loaf.
 A similar recipe:
Spiced millet bread
I'm sending this to Yeast Spotting.
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