HOMEMADE MILLET BREAD-LECINQBLOG'S BAKING SERIES
I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.
Here in the picture you see, beautiful dark brown toasted millet bread slices.I used PEARL MILLET.I actually used millet flour with very very little amount of whole wheat flour for binding purpose ,yeasted it just like I WOULD do with a normal bread dough and made the whole loaf.Then I sliced it and then toasted the slices on a grill till they went super crunchy crisp.
I forayed into BAKING MY OWN BREAD IN 2009 and I definitely wanted to try my hand at millets coz they are so rich in calcium and we all need calcium don't we?
The millet bread had a very NUTTY RICH taste...very very saliva secreting..truly TASTY...I could eat the toasted slices ON THEIR OWN...coz they were so tasty..They are so pretty LOOKING too...no?
POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.
(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)
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