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MILLET OATMEAL BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/3 c Millet
1 c Water
1 pn Salt
4 ts Dry yeast
1/2 c Sucanat*
2 1/2 c Warm water
3 3/4 c Wholewheat flour
1 1/4 c Gluten flour
1 3/4 c Rolled oats
2 ts Salt
6 tb Sunflower seeds
2 tb 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 1 1/4 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"
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