Monday, March 17, 2008
sunflower millet bread.
A blog I read posted about this basic bread recipe today. Since I was planning on baking bread today but was running a bit behind on everything, I thought this would be good to try.
I tried out a new flour today with this loaf. I used Great River Organic Milling 100% Organic Sunflower Millet Flour - which has stone-ground wheat, stone-ground corn, hulled millet, ground sunflower seeds and ground flaxseed. WOW. It is a rich, nutty bread with a lot of flavor! So good!
1 c of warm water
1 Tbsp oil
1 Tbsp sugar
1 tsp salt
1 tsp instant yeast
... and enough flour to make a workable, kneadable dough
Add ingredients into a mixer in order and use a dough hook to mix well - or use your knead cycle on your bread machine. When it starts looking pliable, take it out and knead by hand a bit.
Form a ball and put it into an oiled bowl. Cover and leave in a warm place until dough is doubled in size (It was about 1.5 - 2 hours for me today). You will know it is ready when it has doubled in size and you can poke your finger into the dough and it will leave an impression.
At this point punch dough down and re-form into a ball. Let it rise again, about half as much time as the first rise.
When ready, punch it down again, and gently form a long loaf and place on a cookie sheet or cooking stone. Let rise one last time - about the same amount of time as your second rise, or until dough looks ready to go.
Brush the top of the loaf with a mix of egg white and water, and make a few slashes along the top.
Place in an oven preheated to 350ºF and bake for about 45 minutes.
I used a sunflower millet flour today - great flavor and good for you. Sunflower seeds are an excellent source of vitamin E. They are also a very good source of vitamin B1, manganese, magnesium, copper, selenium, phosphorous, vitamin B5 and folate.