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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Kit's Whole Wheat Millet Bread calories by ingredient
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Kit's Whole Wheat Millet Bread

Submitted by: INVISIGAL

Introduction

This is a nice mix of millet, oats, flax, sesame, and whole wheat, sweetened with molasses. Yummy! This is a nice mix of millet, oats, flax, sesame, and whole wheat, sweetened with molasses. Yummy!
Number of Servings: 36

Ingredients

    3 cups tepid water
    1/2 cup molasses
    1 cup White Flour
    3 tbsp. yeast

    1/4 cup unhulled sesame seeds
    1/2 cup flax seed
    1 cup oats
    1 cup millet
    1 tbsp salt

    1 cup Whole Wheat Flour
    Up to 6 cups White Whole Wheat Flour

Directions

Grind flax and sesame seed into a meal with a Magic Bullet, coffee grinder, food processor, blender or mortar & pestle. Set in large bowl. Grind oats into a flour and add to large bowl. Grind millet and add to bowl. These can be ground as finely or coursely as you prefer.

Heat 3 cups of water until tepid. Stir in molasses, 1 cup of flour and the yeast. Let sit 10 minutes, until foamy. Add 1/2 remaining flour and the rest of the ingredients and mix well. Add rest of flour gradually, until dough is able to be kneaded. If there is flour left over that is okay.

Knead in Kitchen Aid mixer for 10 minutes or by hand for 200 strokes, until gluten forms and dough becomes elastic. Set dough in oiled boil and cover with damp warm towel in warm place until doubled in size. Punch down and let rise again. It can take as long as three hours to rise each time, or as little as an hour, After second rise, cut into thirds and form into loaves, and let rise again. Brush tops with mixture of 1 egg and 3 tbsp water, and bake at 350 for one hour. Once cooled, wrap well and freeze extra loaves for freshest taste. Defrost on counter.


Serving Size: Makes 3 loaves

Number of Servings: 36

Recipe submitted by SparkPeople user INVISIGAL.






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