Small bread with millet
Bread dough of millet flour, black rice flake potato and psyllium husk
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Temps de préparation : 15 min
Temps de cuisson : 15 min
Temps de repos : 1 h
Temps total : 2h30min
Nbre de couvert : 6
Ingrédients
Water : 0,800 L
Dried yeast : 0,022 kG
Psylium : 0.005 kG
Salt : 0.005 kG
Canola oil : 0,100 L
Flour full of black rice : 0,200 kG
Millet flour : 0,200 kG
Flour without gluten (mixture) : 0,200 kG
Snowflake potato : 0,100 kG
1) In a first container (large enough to hold all the elements) to bring together the water, yeast and psylium. Let stand 10 minutes.
In a second container, to mix the flours.
In a second container, to mix the flours.
2) Add the salt and the rapeseed oil to the liquid.
Pour in the flour in small quantities and knead the dough for students it is well blended.
Once all the flour is added and dough is well blended, form small patties and place on baking paper. It is also possible to use a mold with shapes.
Let it grow for 20 minutes.
Pour in the flour in small quantities and knead the dough for students it is well blended.
Once all the flour is added and dough is well blended, form small patties and place on baking paper. It is also possible to use a mold with shapes.
Let it grow for 20 minutes.
3) Bake at 200C for 15 minutes.
At the exit of the oven, place the loaves on a rack and cover with a towel to trap the steam and get the bread moist.
At the exit of the oven, place the loaves on a rack and cover with a towel to trap the steam and get the bread moist.
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