I tried new flavors and textures with this mix of flours and I love how it turned out. I used millet flour as the base flour, but gave it a slight hint of toasted walnut with the buckwheat flour.
Millet and buckwheat are not grains. They are pseudocereals, meaning grasses that make seeds similar to grains. Millet and buckwheat were eaten on our lands in ancient times, then we modernized along with the rest of the world and replaced our grasses with wheat and corn, grains that can be intensively cultivated and genetically modified to resemble aliens, not with food that can be eaten by humans. This is how food intolerances appeared. We are not intolerant to the original wheat and corn, but to the mutagens used now, which are nothing like the dwarf and sensitive wheat grown hundreds of years ago or the corn discovered by Christopher Columbus in America.
I now present to you a bread obtained from herbs and roots, without a single grain in it. An easy goodness to make, but difficult to assimilate mentally, because we know that bread is obtained from grains, right?
Ingredients:
- 2 tablespoons of psylium bran
- 2 tablespoons of tapioca starch (sold under the name tapioca flour, but it is starch)
- One packet of dry yeast
- A teaspoon of raw sugar (or white, if you don’t have raw)
- 400 grams of lukewarm water
The flour mixture used:
- 150 grams of millet flour
- 50 grams of baked buckwheat flour
- 50 grams of tapioca starch (tapioca flour)
- Plus a teaspoon of salt (I use uniodized sea or mine salt)
- And 2 tablespoons of olive oil
Method of preparation
I don’t use expensive ingredients, I looked for flours at moderate prices, and they have a good quality-price ratio.
I mixed the ingredients for the preferment in a large bowl and left it in a warm place, covered, for 15-20 minutes. When it grows a little and has air bubbles, it’s ready. Meanwhile, weigh and mix the flour and salt. When the preferment is ready, add the flour mixture over it and knead. I used the lazy method, meaning a mixer with a bowl. When the flour is incorporated, add the oil and knead until well incorporated. If you kneaded by hand, make a nice ball of the dough and let it sit in the same bowl, covered, in a warm place. If you kneaded in the mixer, grease another bowl with oil, smooth the dough nicely, then make a ball out of it and leave it in a warm place too. I have a bowl with a lid, so I put the lid on it and put it on the heater in the winter. In the summer I take it outside in the sun. Leave for at least an hour, a maximum of three.
Dust the work surface well with tapioca or millet flour, turn the dough over and fold it into thirds a few times. You stretch it with your hand and fold it, like a T-shirt. Cover and leave for another 15-20 minutes. After this time, the dough is portioned, folded 2-3 more times, then the bread or buns are formed. For baguette-style bread, roll out the dough with a rolling pin into a sheet about 2 cm thick, roll it tightly and position it with the “seam” down. For buns, in the same way, stretch a bit with the rolling pin, then bring the corners tightly to the middle, then turn them over. Cover and leave for another 15-20 minutes. We turn on the oven at 180 degrees Celsius, with the tray inside. We put the baking paper in the hot tray, then carefully so as not to burn our fingers, we also place the breads there. With a sharp blade we cut them deeply and close the oven. The baking time depends on what we are baking, bread or buns. After about 50 minutes, I took out the buns, took out the tray and left the bread directly on the oven grill for another 15 minutes. Allow to cool completely before slicing the bread. I cut it the next day. But a bun can be eaten warm, the appetite is great.
