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.
Sunflower Millet Bread (slightly adapted from Pamela on The Fresh Loaf found via Bread from a Novice Baker)
- 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.
Katie: With the cool, rainy fall weather, I’ve been in the mood for soup lately. To accompany the soups I’ve been making, I’ve tried out a few new bread recipes. Since I enjoyed this recipe for Pumpkin Cornbread and this recipe for Whole Wheat Sunflower Bread, I decided something in-between might be even better. The bread I came up with turned out pretty good. It would probably go really well with chili. I served it with this recipe for Pear Parsnip Soup, using the parsnips I found at the farmers market this weekend. Here’s my recipe for the bread:
Pumpkin Cornbread with Roasted Sunflower Seeds
- 1/2 cup roasted and salted sunflower seeds*
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg and 2 egg whites (or 2 eggs)
- 1 cup pumpkin or squash puree
- 1/4 cup maple or agave syrup (next time I’ll try honey)
- 1/4 cup vegetable oil
*If you’re using raw sunflower seeds, toss them with 1/2 teaspoon olive oil and 1/2 teaspoon salt and bake on a cookie sheet for about 10 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.
- Preheat oven to 350 degrees F. Spray a 9x4x3 inch baking pan with cooking spray and set aside.
- Whisk together the flour, baking powder, salt, and cornmeal in a medium mixing bowl.
- Whisk together the eggs, pumpkin, oil, and syrup in a large bowl.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. The batter will be thick. Fold in the sunflower seeds.
- Pour batter into the prepared pan. Bake for 35-40 minutes. The bread should be lightly brown and a toothpick should come out clean. Remove from oven and let rest in the pan for 10 minutes before transferring to a cooling rack.
Katie: Soda bread is a good solution when you’re in the mood for savory homemade bread, but don’t have time for the multiple processes of yeast bread. This soda bread is definitely different from the typical Irish-American St. Patrick’s Day bread. It’s filled with nutritious ingredients and is a savory, hearty bread rather than a sweet, buttery treat. I bookmarked this recipe for Six-seed Soda Bread and waited for a cooler day to make it with Roasted Tomato Soup. I forgot to add the fennel seeds, so mine was only five-seed bread, but it was still good! Even if you don’t have all of the different kinds of seeds, you could definitely improvise this recipe to suit your taste.
Katie: I wanted to make a healthy but sweet snack, so I was happy to find this recipe for Banana Date Bread. I decided to make muffins instead of bread. I followed the recipe except I substituted some leftover pureed sweet potato for one of the bananas. So I guess that makes these Banana Sweet Potato Apple Date Muffins! They were really delicious. They were good plain, with cream cheese, or with this Sirop de Liege, an all-natural Belgian condiment made of pears, apples, and dates.
Katie: I wanted to try something different that might appeal to a certain fast food fan, so I found this recipe for pulled chicken sandwiches. I replaced the ketchup with tomato sauce and a little honey to try to make it a little healthier. I had to almost double the amount of tomato sauce, since the mixture was too dry at first. I decided to try making my own buns using this recipe for whole wheat buns. As sides, I made roasted sweet potato wedges and roasted carrots with honey. It was a good meal! I think next time I would use a different recipe for the buns, since they were kind of dry, but I would use the other recipes again.
Update: In order to have enough buns for leftovers this week I tried using this recipe. I cut the recipe in half and used part whole wheat flour and part all-purpose flour. They turned out much lighter than the first recipe I tried.
Bill: Flori’s Peanut Butter Bars got me hungry for dessert. When I was checking out his recipe, I found a link for Pumpkin-Peanut Butter-Chocolate Chip Muffins. Since I had some pumpkin left over after making the Spiced Pumpkin Waffles, I decided to give this recipe a try. As the recipe noted, the muffins came out soft, fluffy and very tasty.
Flori: Last weekend I felt the urge for a sweet treat, so I decided to bake Crumbly Peanut Butter Oat Bars. They weren´t too hard to make and turned out really good. I just changed the recipe a bit by adding more peanut butter (to satisfy my sweet tooth) and substituting the turbinado sugar (which we haven´t got in Germany) with regular brown sugar. The bars are a good snack to bring along to school and make colleagues and students jealous.
Crumbly Peanut Butter Oat Bars