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.
- 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
- Proof the yeast, along with the sugar, in the warm water.
- Stir in the oats, molasses, corn meal, salt, and flours.
- 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.
- 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.
- 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.
- 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