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Thread: ground millet....use?

  1. #1
    [email protected] Guest

    Default ground millet....use?

    Why I ever bought a big bag of this, I don't recall. What can I use
    it for? Can I sub for regular white flour in equal parts? Toss a few
    tablespoonsful in my bread? Thanks.


  2. #2
    Arri London Guest

    Default Re: ground millet....use?



    [email protected] wrote:
    >
    > Why I ever bought a big bag of this, I don't recall. What can I use
    > it for? Can I sub for regular white flour in equal parts? Toss a few
    > tablespoonsful in my bread? Thanks.


    Make injera (Ethiopian flat bread)

    From:
    http://ethiopiafood.org/yedagussa-in...b-east-africa/

    Tools:
    large pancake pan
    deep mixing bowl

    Component:
    1 1/2 Ibs. millet flour
    1 pkt. yeast
    6 cups water

    How to prepare Yedagussa Injera - Bread made from millet
    Mix millet flour by hand in 2-3 cups water making apparent the mixture
    is not as well liquid. Add 1 pkt of
    yeast and mix well. Cover and let stand till mixture springs up. Preheat
    pancake pan at 420. Take 3/4 cup
    of the mixture and pour into the pan steadily beginning at the edge,
    going clockwise in circles and coming
    to the center. Let it stand for 3-4 minutes. When prepared the rim of
    the millet injera will growth from the
    pan. Remove instantly and place on a clean cloth to cool. Millet injera
    can be covered and stored in cool
    place or refrigerated for about 2-3 days. Makes 6-8 servings.

    Or make roti:

    http://www.indiacurry.com/bread/rotibajra.htm

    (Note: a Pakistani acquaintance of mine used to make these, but she let
    the dough sit covered in the fridge overnight.)

    Ingredients

    1. Pearl Millet Flour (Bajra Atta): 2 Cups

    2. Salt: 1/4 teaspoon
    3. Warm water (near 115ºF): 1 1/4 Cup

    4. Melted Ghee for basting: Optional



    Method

    Dough

    1. Mix salt and Millet flour. Make a mound. With a finger, make a well
    in the flour mound. Add warm
    water and start mixing dough and knead. If the dough is too sticky, add
    1 Table spoon of flour. If the
    dough is too hard, add up to one Tablespoon of water (one teaspoon at a
    time) to get the right
    consistency.

    2. Gather dough in to a ball. Cover with damp kitchen towel or a plastic
    film. Let it rest 20 to 30
    minutes at room temperature.

    Rolling dough

    We need to make a 6" diameter cookie about the about the thickness of a
    Nickel (5¢ coin) to bake
    each bread.

    The lack of gluten makes it very difficult to roll out dough.
    Traditionally, the dough is rolled out by
    hand without a rolling pin. For convenience I will use rolling pin in
    conjunction with two pieces of
    Parchment / wax paper.

    1. Pinch dough to form it into a ball

    2. Put down one wax paper. Baste the wax paper with melted Ghee or oil.

    3. Put the dough ball on the greased wax paper. Try to spread out patty
    as much as you like by
    hand.

    4. Grease and put the second wax paper on top of the patty.

    5. Use a rolling pin to roll out dough to form the round cookie of
    desired diameter.

    6. Slowly peel-off the top sheet of wax paper. The exposed surface is
    skin surface.

    7. Lift the dough cookie with the bottom paper intact . Transfer the
    cookie on to hot griddle with
    skin surface down.

    8. Slowly peel off the wax paper.

    Bake the bread, repeat for the remaining dough.

  3. #3
    Omelet Guest

    Default Re: ground millet....use?

    In article
    <[email protected]>,
    [email protected] wrote:

    > Why I ever bought a big bag of this, I don't recall. What can I use
    > it for? Can I sub for regular white flour in equal parts? Toss a few
    > tablespoonsful in my bread? Thanks.


    I bet it'd go good in pancakes and waffles?
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  4. #4
    Dave Smith Guest

    Default Re: ground millet....use?

    [email protected] wrote:
    > Why I ever bought a big bag of this, I don't recall. What can I use
    > it for? Can I sub for regular white flour in equal parts? Toss a few
    > tablespoonsful in my bread? Thanks.
    >


    My sister in law suffers from colitis and finds porridge made from
    millet to be very easy n her digestive system.

  5. #5
    Dimitri Guest

    Default Re: ground millet....use?


    <[email protected]> wrote in message
    news:[email protected]..
    > Why I ever bought a big bag of this, I don't recall. What can I use
    > it for? Can I sub for regular white flour in equal parts? Toss a few
    > tablespoonsful in my bread? Thanks.



    What are you looking for?

    Is this ground as fine as flour?

    Dimitri

    Pancakes

    2/3 c. whole wheat flour
    1/3 c. all-purpose (white) flour
    1/4 c. oatmeal (ground in blender) or
    cornmeal, barley, buckwheat, millet
    2 tbsp. wheat germ
    2 tsp. sugar
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt (opt.)

    WET INGREDIENTS:
    1 c. buttermilk*
    1/4 c. skim milk
    1 egg white
    1 whole egg
    1 tbsp. vegetable oil
    1/4 tsp. vanilla (opt.)

    *To make buttermilk, mix 1 cup skim milk with 2 tablespoons vinegar or
    lemon juice - leave 5 minutes. 1. Mix together all dry ingredients in
    medium bowl. 2. In another bowl, combine all wet ingredients, whipping
    enough to beat eggs lightly. Add this to above dry ingredients,
    stirring only enough to combine them. (Add extra skim milk if needed to
    moisten more.) 3. Let batter stand - 5 minutes at room temperature or 1
    hour or more in refrigerator. 4. Heat griddle or pan, medium heat.
    Grease lightly and pour batter in. Cook until bottoms are golden brown
    and bubbles are on top. Flip and do same with second side. Serve with
    syrup or topped with sliced apples or pears sautéed in 1 or 2 teaspoons
    butter with generous sprinkling of cinnamon and a little sugar.

    Granola


    3/4 c. bran flakes
    4 c. rolled oats
    1/2 c. wheat germ
    1/2 c. ground millet
    1 tsp. allspice & cinnamon
    1/4 tsp. nutmeg & ginger
    1/4 c. brown sugar
    3 c. crushed Wheat Chex
    1/4 tsp. salt
    4 tbsp. honey
    2 tbsp. cooking oil

    Mix all above and roast 20 minutes at 300 degrees. Turn and add: 1/2 c.
    currants 1/4 c. prunes, figs or dates 2 c. dried apricots 1/2 c. raisins
    Sesame seed Cool and store in 2 quart jars.

    Cookies



    1 qt. coarsely chopped apples, with peels
    1 c. water
    1 c. brown rice flour
    2 c. cornmeal
    2 c. blended millet flour
    5 1/2 c. whole wheat fine ground pastry flour
    3 c. barley corn malt
    1 c. toasted coconut
    1/2 c. oil
    2 tbsp. vanilla
    2 tbsp. baking powder
    Grated rind of one orange
    Granted rind of one lemon
    1/2 c. honey
    2 tbsp. carob powder

    Blend the apples and water. Mix all of the ingredients (except carob) for
    five minutes on medium blender speed. Reserve 1 1/2 cups of batter. Spoon
    1/4 cup of batter per cookie onto an oiled sheet pan. Optional: Add two
    tbsp. of carob powder to the reserved batter to make an icing. Use it to
    draw a peace symbol on each cookie. Bake in 350 degree oven for about 15
    minutes or until done. Yield: 30 large cookies

    Roast


    2 c. dried lima beans, cooked and pureed
    1 c. cooked millet
    1/2 c. ground walnuts, optional
    1/3 c. chopped onion
    1/3 c. chopped celery
    2 tsp. parsley, cut fine
    1/2 c. soy milk
    1/3 c. grated carrots
    Salt and sweet basil to taste

    Mix all ingredients together adding the milk last, a little at a time until
    mixture is the right consistency for roast. Bake at 375 degrees for 1 hour.


  6. #6
    Doug Freyburger Guest

    Default Re: ground millet....use?

    Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > tweeny90...@mypacks.net wrote:
    >
    > > Why *I ever bought a big bag of this, I don't recall. *What can I use
    > > it for? *Can I sub for regular white flour in equal parts? *Toss a few
    > > tablespoonsful in my bread? *Thanks.

    >
    > My sister in law suffers from colitis and finds porridge made from
    > millet to be very easy n her digestive system.


    I'm wheat intolerant and I've had millet bread from the local
    health food store.

    Millet is selectively bred for livestock fodder. It's not reputed
    to be delicious. The millet bread I've had was somehow
    sweeter than wheat bread and I was surprised that it tasted
    pretty good. I still prefer the heavy 100% rye bread from
    Germany or Denmark I occasionally find in stores.

  7. #7
    l, not -l Guest

    Default Re: ground millet....use?


    On 8-May-2009, Doug Freyburger <[email protected]> wrote:

    > Millet is selectively bred for livestock fodder. I


    It is a major inregeient in "bird seed"; it is the little round grain in
    various kinds of bird feed, from the little boxes of Hartz brand to the 25
    lbs. bags of wild bird feed.

    In whole form, I use it to add a nice crunch to any number of home-baked
    bread recipes. While I have only used whole millet, I understand that, in
    baking, millet flour can substitute for up to 1/3 of the wheat flour in a
    recipe.

    Though I have not tried these particular recipes, from past experience I do
    trust recipes from Bob's Red Mill, therefor you may want to try one or more
    of these:
    * Pumpkin Cookies
    http://www.bobsredmill.com/recipes_detail.php?rid=199
    * Millet Bread for the Bread Machine
    http://www.bobsredmill.com/recipes_detail.php?rid=187
    * Millet Raisin Scones
    http://www.bobsredmill.com/recipes_detail.php?rid=528
    * Millet Cornmeal Bread
    http://www.bobsredmill.com/recipes_detail.php?rid=200
    --
    Change Cujo to Juno in email address.

  8. #8
    l, not -l Guest

    Default Re: ground millet....use?


    On 8-May-2009, "l, not -l" <[email protected]> wrote:

    > It is a major inregeient in "bird seed"; it is the little round grain in
    > various kinds of bird feed, from the little boxes of Hartz brand to the 25
    > lbs. bags of wild bird feed.


    ....ingredient...
    --
    Change Cujo to Juno in email address.

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