Millet oatmeal bread

Yield: 2 loaves

Measure 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

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

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