BREADS - MILLET BREAD

Makes 3 (8.5 x 4.5 inch) loaves

1 cup oatmeal

½ cup flaxmeal

½ cup toasted wheat germ

1 cup whole hulled millet

½ cup sunflower seeds

2 tablespoons light oil

2 teaspoons salt

3 ½ cups very hot water

¼ cup light molasses

¼ cup honey

2 package active dry yeast 

½ cup warm water

4 cups stone-ground whole wheat flour

2-3 cups unbleached flour

In a large mixing bowl combine the oatmeal, flaxmeal, wheat germ, millet, sunflower seeds, oil, salt, and hot water.  (Set this aside for about 45 minutes and bite into a millet grain to make sure  the millet is soft to your liking.) Add the molasses and honey and stir to blend.

In a small bowl combine the yeast and warm water, stirring until dissolved.  When the whole grain mixture has cooled to lukewarm, add the yeast mixture.  Beat in the whole wheat flour.  Add sufficient white flour to make a soft, workable dough that pulls away from sides of the bowl.  Turn out on a lightly floured surface (use white flour) and knead until smooth and elastic, about 8 minutes.  If the dough is sticky, add white flour to kneading surface and hands while kneading.  Round into a ball and place in a warm buttered bowl, turning to coat the top.  Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.

Punch down the dough and divide into 3 portions.  Knead each, cover, and let rest 10 minutes.  Butter three 8 ½-inch loaf pans.  Mold the dough into loaves and place in the pans.  Cover and let rise to tops of pans.

Preheat the oven to 350F.  Bake the loaves 35 minutes, or until dark golden brown.  Turn loaves out and let cool on wire racks.

MY NOTE: (1) Flaxmeal can be bought at the store or grind your own in a coffee grinder (2) I use 1 tablespoon yeast  (3) I use 3 cups of whole wheat and increase the amount of white flour.

Edited from America’s Bread Book by Mary Gubser.