The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Amaranth or Millet? Anyone with
experience?    • Pin It luc's picture  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 bakin