Link to recipe? I think there’s different types of millet. What does recipe call for?

I think Bob’s would suit your needs.

➡️ https://www.walmart.com/ip/Bob-s-Red-Mill-Whole-Grain-Millet-28-oz-Pkg/353161844?wmlspartner=wlpa&selectedSellerId=128447&adid=22222222222000000000&wmlspartner=wmtlabs&wl0=e&wl1=o&wl2=c&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=353161844_10000020262&wl14=bons%20red%20mill%20millet&veh=sem&msclkid=e0ce213ac6a61a0d7a0e46833e595842&gclid=e0ce213ac6a61a0d7a0e46833e595842&gclsrc=3p.ds

This recipe? https://www.foodnetwork.com/fnk/recipes/seeduction-bread-7526812

This one ? https://www.thespruceeats.com/copycat-recipe-whole-foods-seeduction-bread-1447220

It's this recipe: Seeduction Bread (Copykat - Whole Foods Recipe) Recipe - Food.com

This looks delicious. Sure, the Bob’s whole millet seed should be good. Are you planning on toasting the millet seed? If I make it, I would probably do that using a large cast iron skillet.

I'm going to try it today, sans millet. I'll keep the seed toasting in mind if I keep the recipe and invest in the millet. I have a good grains cookbook, I'm sure I could use the millet in other ways, it's just that I have no experience with it to-date.

I used to make a lot of multigrain bread, including whole millet. I like it a lot. You'll miss it in the texture, but the bread will be good without. It's like missing one voice in the chorus.

Your post made me realized that millet is that seed I love to bump into in seeded bread. It has such a clean fun petite crunch pop.

Porkchop, millet is the seed one spots in pet bird seed or the ho hum grocery store junky bird seed mix.

PS most wild birds don’t like it, but those invasive junk birds (aggressive English Sparrows aka Burger King birds) will eat it. We donot want to help those birds, however as they usurp lovely native species like Bluebirds.

I don't feed the birds, so no worries there HAHA! Do you use the stuff you find in the bird mix section or the Bob's or something else?

I have not yet cooked with millet. I would use the Bob’s or equivalent. No birdseed.

ETA I think Lars makes a lot of breads and seeded crackers. Perhaps he will give his thoughts.

oh, and perhaps sesame seeds would make a good substitute. They are widely available and useful for many things. A few days ago, I sprinkled some on a pasta dish.

But if you haven't yet cooked with it, what do you mean by "millet is that seed I love to bump into in seeded bread. It has such a clean fun petite crunch pop."

Dear Perry Mason ;)

I have bumped into millet when eating breads which I have not myself baked.

Now I am going to try to pay attention as to what breads these are. I wasn’t aware at the time what particular seed I was encountering, but always found the little round seed fun to bite down on. Reading your post had me realized just what that seed was.

I believe millet is one of those seeds sometimes included in multi-grain/seed packets one can by for cereals or for adding to baked breads. When I get down to the cold cellar pantry I will try to take a close look.

I have not made any bread in a while but for easy 48 hour no knead pizza dough.

Now you’ve got me craving multigrain seed bread! Please let us know how yours turns out.

Bob's is fine for bread. If you were making traditional basic foods of which millet is a key staple, perhaps there are subtle variations that you'd want to be more like original African, or whatever. I agree with Petalique's characterization. It comes from the eating, no matter who baked it. At the end of the day, it's just bread. Use what you have, or is easy to get, and note what you like and don't for the next loaf.

I only gave up baking my multigrain seeded bread for medical reasons. A lot of them were similar to your recipe. It reads like it'll be very good. In the end, after I'd gotten good at the basic loaf, I figured out that it could tolerate 100g of mix-ins, and I just grabed a bunch of seeds and whole grains out of the pantry and eyeballed quantity onto the scale until it hit the magic number. The bread itself was freshly milled wheat, sometimes partly freshly milled rye and/or barley.

Update: I made the bread this afternoon - substituted bread flour for the all-purpose and skipped the wheat gluten. Didn't have any millet so just used more of the other seeds. It came out okay, but it is a little too molasses-y, I think it overpowers what should be more of a gently nutty taste.

Can I decrease the molasses without upping the honey? Upping the honey would make it too sweet, which I don't want.

The molasses and honey are there to sweeten the bread and make it match the flavor of the original. Use a little as you want of both. If you use none, put a little of the white flour in with the yeast if it seems hungry, but it should bloom without.

I posted this some time ago. This is just for comparison. It's a base recipe, and meant to be tinkered with. The result is a long rise no-knead loaf with a well risen close crumb.

Here's what I used to make for daily bread, before I had to give up whole grains:
455 g total flour
(100g rye, 200g whole red wheat, 155g whole white wheat)—use any combo, but make the majority bread flour or add Vital Wheat Gluten
pinch vitamin C powder/crystals (for the whole grain, aids general dough conditioning and combats anti-nutrients)
25g Vital Wheat Gluten
2.5g ADY yeast
10-12g salt
425-455g water
100g mix-ins, seeds, grains, nuts, whatever

(e.g., rolled oats, buckwheat, flaxseed, pepita sprouts, sunflower seeds, millet)

Combine mix-ins with enough of the measured water to cover. In a separate bowl, combine the flours, VWG and the rest of the water. Let soak for at least 8 hours. Stir the yeast into the flour mixture. Add the salt to the mix-ins. Let sit in a gently warm place until the flour and yeast mixture starts bubbling a bunch. Mix in the mix-ins, kneading lightly. Move to an oiled bowl and let rise at least 1.5 times the volume. Shape loaf and let rise again, Bake at 385F for one hour.