Sourdough Rye and Millet Bread

The night before you want to bake combine:

200 g millet flour (I get mine from Conscious Foods)
600 g boiling water

Stir well, cover and leave.

At the same time, refresh a rye sourdough starter in a big mixing bowl:

30 g rye sourdough starter
500 g strong white wheat flour
250 g water

To bake:

Add the scalded millet to the refreshed rye sourdough starter.  Add in:

80 g honey
1 tsp of freshly grated nutmeg
500 g strong white wheat flour

Knead well for 10 minutes, adjusting the water content if necessary.  Your dough will be sticky and you want it that way.

Add 25 g salt and knead for another 5 minutes.

Put the dough in a big bowl, cover it and let it rest over night in the fridge.

Turn the dough out onto a well floured board and divide it into 4 pieces.  With floury hands and a scraper, pull each piece gently out into a square about 8 10 inches long and then fold it up in thirds as if you were going to put a piece of A4 into an envelope.

Gently pull each loose folded square onto a baking tray that you have lined with non stick baking parchment.  Sprinkle to tops liberally with flour or semolina and cover with a dry tea towel.

Let rest for 2-3 hours.  They will grow by 1.5 times and when you press them the dough will spring back.

Preheat the oven to 230 C/450 F and when it is up to temperature, take the tea towel off and pop the baking tray in.

Bake for 10 minutes at 230 and then lower the heat to 200 C/400 F and bake for a furthe 30 minutes.

This is seriously good (and good for you) bread.  Seriously.