Sunflower-millet Bread Recipe
Yield: 2 loavesRecipe by luhu.jp
Ingredients:
2 teaspoon: dry yeast (2 packages),
2 cup: warm water (100-115^f),
1/4 cup: honey,
1/2 cup: millet,
1/2 cup: unsalted sunflower seeds,
1 cup: unbleached white flour,
2 cup: whole wheat flour,
1 tablespoon: salt,
3 tablespoon: safflower oil,
2 1/2 cup: plus 1/2 cup whole wheat,
1: flour,
Directions:
1. In a large mixing bowl or the bowl of an electric mixer fitted with a
dough hook, sprinkle yeast over warm water. Allow to "bloom" for 5 minutes,
until yeast is active and bubbly.
2. Add honey, millet, sunflower seeds, and white flour. Mix thoroughly
until batter is smooth. Add 2 cups whole wheat flour and beat for 10
minutes.
3. Cover loosely with a clean, damp towel. Set in a warm draft- free place
and allow to rise until doubled in bulk, about 30 minutes.
4. Add salt, oil and 2.1/2 cups whole wheat flour. Knead together until
dough forms a smooth, springy, soft ball that comes cleanly away from bowl
or table. Add additional flour by tablespoons only as needed.
5. Liberally oil a large bowl and place dough in it, turning dough so that
it becomes lightly oiled on all sides. Cover loosely and let sit in a warm
spot until doubled in bulk and the dough does not spring back when lightly
touched.
6. Preheat the oven to 400 degrees and place rack in lower third of oven.
Oil two 8 or 9 inch loaf pans.
7. Punch down dough. Turn out onto a lightly floured surface and cut in
half. Form each half into a smooth ball by gently kneading outer edges into
center. Allow to rest 5 minutes. Form each ball into a loaf by flattening
dough into a 12 x 8 x 1.1/2 inch thick rectangle. Beginning from narrow
end, roll up tightly, pinch seam closed, and place, seam side down, in loaf
pan. Cover loosely and allow to rise until doubled in bulk, or until
slightly higher than edges of pans.
8. Bake for 30 minutes, until golden brown and hollow sounding when tapped
on bottom. Remove from oven and turn out onto racks to cool. When cooled,
wrap tightly and store at room temperature for up to 2 days, or freeze for
future use.
From The Cookie Ladys Files
~End Recipe Export-
Yield: 2 loaves
Source from luhu.jp
dough hook, sprinkle yeast over warm water. Allow to "bloom" for 5 minutes,
until yeast is active and bubbly.
2. Add honey, millet, sunflower seeds, and white flour. Mix thoroughly
until batter is smooth. Add 2 cups whole wheat flour and beat for 10
minutes.
3. Cover loosely with a clean, damp towel. Set in a warm draft- free place
and allow to rise until doubled in bulk, about 30 minutes.
4. Add salt, oil and 2.1/2 cups whole wheat flour. Knead together until
dough forms a smooth, springy, soft ball that comes cleanly away from bowl
or table. Add additional flour by tablespoons only as needed.
5. Liberally oil a large bowl and place dough in it, turning dough so that
it becomes lightly oiled on all sides. Cover loosely and let sit in a warm
spot until doubled in bulk and the dough does not spring back when lightly
touched.
6. Preheat the oven to 400 degrees and place rack in lower third of oven.
Oil two 8 or 9 inch loaf pans.
7. Punch down dough. Turn out onto a lightly floured surface and cut in
half. Form each half into a smooth ball by gently kneading outer edges into
center. Allow to rest 5 minutes. Form each ball into a loaf by flattening
dough into a 12 x 8 x 1.1/2 inch thick rectangle. Beginning from narrow
end, roll up tightly, pinch seam closed, and place, seam side down, in loaf
pan. Cover loosely and allow to rise until doubled in bulk, or until
slightly higher than edges of pans.
8. Bake for 30 minutes, until golden brown and hollow sounding when tapped
on bottom. Remove from oven and turn out onto racks to cool. When cooled,
wrap tightly and store at room temperature for up to 2 days, or freeze for
future use.
From The Cookie Ladys Files
~End Recipe Export-
Yield: 2 loaves
Source from luhu.jp