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Millet Oatmeal Bread

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Recipe

 

Yield

2 loaves

Prep

30 min

Cook

30 min

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup millet
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1 cup water
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1 pinch salt
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4 teaspoons yeast, active dry
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½ cup sucanat
*
2 ½ cups water
warm
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3 ¾ cups whole-wheat flour
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1 ¼ cups gluten flour
*
1 ¾ cups rolled oats
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2 teaspoons salt
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6 tablespoons sunflower seeds
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2 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
79 ml millet
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237 ml water
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1 pinch salt
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2E+1 ml yeast, active dry
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118 ml sucanat
*
591 ml water
warm
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887 ml whole-wheat flour
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296 ml gluten flour
*
414 ml rolled oats
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1E+1 ml salt
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9E+1 ml sunflower seeds
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3E+1 ml vegetable oil
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Directions

Wash millet, put in a saucepan with 1 cup of water and pinch of salt, cover and cook over medium heat until the water is absorbed and millet is soft.

Add a little more water if millet needs more cooking.

Dissolve yeast and sucanat in about 1¼ cup warm water.

Let stand until foamy.

In a large bowl, mix together the flours, oats, salt and sunflower seeds.

Add oil, warm millet, yeast and remaining warm water.

Mix into a stiff dough.

If too stiff, add more water, or add more water if too sticky.

The dough should be light and spongy.

Knead vigorously for 10 minutes.

Divide dough into 2 equal portions.

Lightly oil loaf pans, roll our dough and place in pans.

Lightly brush the tops of the loaves with oil and let rise in warm place for 30 minutes.

Bake at 375℉ (190℃) for about 30 minutes or until lightly browned.

Lightly oil the crust to tenderize.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 80218% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1197mg 50%
Total Carbohydrate 47g 47%
Dietary Fiber 24g 95%
Sugars g
Protein 63g
Vitamin A 0% Vitamin C 0%
Calcium 9% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

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