Crunchy Millet Bread

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 70 minutes Prep: 15 minutes Cook: 55 minutes
Calories Per Serving and Nutrition Information 926 calories per serving view nutrition facts
# of servings this recipe makes 2 loaves suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 cup millet seeds, raw
1 package yeast, active dry dry
2 cups water warm
1/4 cup safflower oil
2 tablespoons molasses
4 cups whole wheat flour whole wheat
1 cup flour, unbleached all-purpose
1 1/2 teaspoons salt
1/4 teaspoon ginger powder
1/4 teaspoon turmeric
2 tablespoons sunflower seeds toasted
1/2 cup raisins, seedless or apricots, optional

Directions

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes.

Combine yeast with 1/2 c warm water and let stand till it froths.

Stir in remaining water, oil and molasses.

In a large mixing bowl, combine flours, salt and spices.

Make a well in the centre and pour in the wet mixture.

Work into a dough and then add sunflower seeds and raisins or apricots if using.

Knead dough for 10 minutes, adding more flour as needed.

Cover and let rise until doubled in bulk.

Punch down, divide dough into two parts and shape into loaves.

Place in loaf pans and let rise till doubled in bulk.

Score the tops, brush with warm water and bake at 400F for 10 Reduce oven to 325F and bake for another 35 minutes.

Cool on racks.

Add your comment

Email Address

(optional)

(optional)



characters left


A4ceb56245a33093835d75719a8f926979d1921a
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 367g
Amount per Serving
Calories 926 19% of calories from fat
% Daily Value*
Total Fat 19.0g30%
 Saturated Fat 2.0g9%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 905mg38%
Total Carbohydrate 170.0g57%
 Dietary Fiber 21.0g84%
 Sugars 17.0g
Protein 27.0g53%
Vitamin A 0%  Vitamin C 1%
Calcium 9%  Iron 49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

No Substitutions Please

by Mark R. Vogel Mark R. Vogel

Are you one of those people who frequently request substitutions when ordering meals in restaurants? You know who you are. All you "sauce-on-the-siders," ingredient changers, and...

read more...

talking2trees

Member Review

****

Black Bean Patties

These are quick to make and great for using up leftover rice, quinoa, barley, or other grains. And the cumin really adds the perfect touch of flavor (although I do add some salt). I make these as an accompaniment to squash soup or other cream-based soup...perfect for harvest time. I really enjoy simple food, and these are perfect. My kids enjoy them too...they say they look like chocolate chip cookies and like them dipped in ketchup.

Sichuan Stir-fry Tofu with Mushrooms recipe
Recipe Photo
Recipe Photo