Real bread, with yeast! Not beer bread (though that one is not bad…but it doesn’t really count as bread.)
Recipe here. I didn’t add millet, because wtf is millet, but that was the only thing I changed.
Step 1: bring the yeast to life in warm water until they’re “foamy.”
Step 2: add the flours + salt and place in an oiled bowl to double in size. (1 hour on the counter.)
Step 3: knead a bit.
Step 4: leave to rise one more hour.
Step 5: squish the sides in a bit, because you left it to rise way longer than an hour and it’s absurdly broad and flat. Score the top.
Step 6: bake 30 minutes at “just below medium-high.”
And then you may eat.
What I learned from baking real bread
There is a reason that the instructions are always to “cool on a wire rack.” I let it cool on the baking sheet, and the bottom of my loaf is now mushy and has these light-colored wet bumps that look like blisters or some kind of infection. Will not be showing the underside to anyone.
The wire cooling rack is your friend.