This bread is light in texture with a little bit of crunch from the millet, and a subtle sweetness from the molasses. Delicious with soup, fabulous toasted, and great as a sandwich loaf.

Ingredients

• yeast, 1 package or 2-1/4 tsp.
• 2 c. warm water
• 1 tsp. sugar
• 1/2 c. quick oats
• 2 Tbs. molasses
• 3 Tbs. corn meal
• 2 c. whole wheat flour
• 2 c. white bread flour
• 2-1/2 tsp. salt
• 2 Tbs. millet

Directions

1. Proof the yeast, along with the sugar, in the warm water.
2. Stir in the oats, molasses, corn meal, salt, and flours.
3. Knead for about 10 minutes or until very smooth, adding in the millet in the final minutes. Add more white flour as necessary, but the dough should remain slightly sticky.
4. Place dough in a bowl, cover with a towel, and let rise in a warm place for about 1-1/2 or 2 hours, or until doubled in size.
5. Dust a baking pan with a little corn meal. Punch down the bread, form into a smooth ball and place onto the cookie sheet. Cover and let rise for 1 hour.
6. Bake at 350 degrees for about 35 minutes, or until golden brown and tests done.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

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