Millet oatmeal bread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Millet |
| 1 | cup | Water |
| 1 | pinch | Salt |
| 4 | teaspoons | Dry yeast |
| ½ | cup | Sucanat* |
| 2½ | cup | Warm water |
| 3¾ | cup | Wholewheat flour |
| 1¼ | cup | Gluten flour |
| 1¾ | cup | Rolled oats |
| 2 | teaspoons | Salt |
| 6 | tablespoons | Sunflower seeds |
| 2 | tablespoons | Oil |
Directions
Wash millet, put in a saucepan with 1 c of water & pinch of salt, cover & cook over medium heat until the water is absorbed & millet is soft. Add a little more water if millet needs more cooking.
Dissolve yeast & sucanat in about 1¼ c warm water. Let stand till foamy.
In a large bowl, mix together the flours, oats, salt & sunflower seeds. Add oil, warm millet, yeast & 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 & spongy. Knead vigorously for 10 minutes.
Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough & place in pans. Lightly brush the tops of the loaves with oil & let rise in warm place for 30 minutes. Bake at 375F for about 30 minutes or until lightly browned. Lightly oil the crust to tenderize.
Ron Pickarski, "Friendly Foods" Submitted By MARK SATTERLY On 10-12-94