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I made a double batch of chili a few weeks ago, and froze half of it. The weather was cold and rainy last weekend, so I got the leftover chili out of the freezer. I was going to make millet bread - which tastes so much like cornbread that it goes perfect with chili, but I was out of eggs. Instead I made garlic toast with the ends of spelt bread for HH. I had rice bread with ghee. It was adequate, but not as good as chili with cornbread. There was enough chili left for one meal. I grocery shopped and bought eggs.
Wednesday I started warming the last of the chili, and began again to make millet bread…I was out of millet. I was so frustrated as I stared at the shelf. I had quinoa, amaranth, rye, and buckwheat, but no millet. Rather than have toast with our chili again, I ground 2 cups of buckwheat groats into flour.
I made the bread exactly like I would have made it with millet. The first hint of success was the way the bread smelled while it was baking. I knew it was going to be good.
The buckwheat bread was a little drier than the millet bread, but it was not too dry. In a way, the texture suited the different flavor of the buckwheat. However, I might add a little more milk or oil next time I make it.
The chili is all gone, but I’m looking forward to another slice of buckwheat bread this afternoon.
If you missed the millet cornbread recipe, here is the link: millet cornbread
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