Katie: Ever since discovering millet, I’ve looked for different ways to use it, cooked or dry. It’s great to use in breads as a way of adding some texture and a nutty flavor. After enjoying seed bread with millet from a bakery, I decided to try to make some myself. I found this recipe on Bread from a Novice Baker. I substituted half whole wheat and half all-purpose flour for the whole wheat flour. I also toasted the sunflower seeds and let the bread rise longer than called for. It turned out really good! The honey was a sweet addition, and the bread was really moist.
- 2 packages active dry yeast
- 2 cups warm water
- 1/4 cup honey
- 1/2 cup sunflower seeds
- 1/2 cup whole hulled millet
- 2 cups whole wheat flour, divided
- 2 cups all-purpose flour, divided
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- Add the sunflower seeds to a frying pan over medium-high heat. Toast seeds, stirring occasionally until they turn light brown. Remove from pan and let cool.
In a large mixing bowl combine the yeast and water, stirring until dissolved. Blend in the honey, seeds, and millet. Mix in 1 cup of whole wheat flour and 1 cup of all-purpose flour until blended. Cover the bowl with a towel and let proof about 30 minutes, or until the mixture becomes a light, bubbly sponge.
Stir down the sponge and blend in the oil and salt. Gradually add remaining flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured surface and knead until smooth and resilient. Cover with a towel and let rest 30 minutes.
Lightly grease two 8 1/2-inch loaf pans. Divide dough in half, shape into loaves, and place in the pans. Cover an let rise 1 hour.
Preheat the oven to 350ºF. Bake the loaves about 35 mintues, or until golden brown. Remove the pans and let cool and wire racks.
Makes 2 loaves.