Millet Oatmeal Breadbakery, breads 1/3 cup millet 1 cup water 1 pinch salt 4 teaspoon dry yeast 1/2 cup sucanat* 2 1/2 cup warm water 3 3/4 cup wholewheat flour 1 1/4 cup gluten flour 1 3/4 cup rolled oats 2 teaspoon salt 6 tablespoon sunflower seeds 2 tablespoon 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" |
