Millet Oatmeal Bread
Yield
2 loavesPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
millet
|
|
| 1 | cup |
water
|
|
| 1 | pinch |
salt
|
*
|
| 4 | teaspoons |
yeast, active dry
|
|
| ½ | cup |
sucanat
|
* |
| 2 ½ | cups |
water
warm |
|
| 3 ¾ | cups |
whole-wheat flour
|
|
| 1 ¼ | cups |
gluten flour
|
* |
| 1 ¾ | cups |
rolled oats
|
|
| 2 | teaspoons |
salt
|
|
| 6 | tablespoons |
sunflower seeds
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
millet
|
|
| 237 | ml |
water
|
|
| 1 | pinch |
salt
|
*
|
| 2E+1 | ml |
yeast, active dry
|
|
| 118 | ml |
sucanat
|
* |
| 591 | ml |
water
warm |
|
| 887 | ml |
whole-wheat flour
|
|
| 296 | ml |
gluten flour
|
* |
| 414 | ml |
rolled oats
|
|
| 1E+1 | ml |
salt
|
|
| 9E+1 | ml |
sunflower seeds
|
|
| 3E+1 | ml |
vegetable oil
|
|
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.
