Matthew: I’ve been making this bread almost every week so far this year. It slices great for sandwiches and is really delicious toasted. I started with a basic white bread recipe in The Joy of Cooking, and added whole wheat flour, millet, and flax seeds to make it healthier. It’s a great recipe because it only takes ~2 hours from start to finish. Here’s the recipe with the adjustments I’ve made:
Fast White Bread from The Joy of Cooking
Combine with a mixer or by hand in a large bowl:
2 cups flour (I use 1c regular and 1c whole wheat)
1 T sugar
1 package quick rising active dry yeast (2 1/4 t, I add a little bit more to help it rise better)
1 1/4 t salt
handfull of millet and flax seeds (or whatever grain or seed you want)
1 cup very warm (115-125 degrees F) water
2 T melted butter
Mix for one minute on low or by hand. Gradually add more flour (~1/2 to 1 c) until the dough is moist but not sticky.
Knead for 10 minutes. Transfer to an oiled bowl and cover loosely. Let rise for 45 minutes or so.
Punch down, form into a loaf. Put into an oiled bread pan and let rise for 45 minutes or so.