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!

1/1/1/1/1 bread::

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.

ingredient tip::
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.


Lisa Anne said...

The flour sounds incredible, I buy biodynamic flour to make my family's bread, but I think they would enjoy trying this flour. I wonder how it would work with my starter?..

I am trying a new recipe for gluten-free bread today, I saw an interesting GF bread at "Body Ecology's" website, at $10/loaf!!
I am going to try to recreate it based on their ingredients. I am going to try to use a raisin starter to leaven it. It will be an adventure, GF baking is such a bizarre thing compared to baking with wheat.

Thanks for sharing this resource.
(Eggs are lovely)

Lisa Anne said...

Me again, in my search about raisin water starters i found this:
I thought you might be interested.:)

denise said...

Yeah, I do want to try it with my starter too - maybe a mix first (50/50) with my other home ground flour and this new one. It is a really good flavor - very rich.

I have read a tiny bit about the raisin starter but don't know much - thanks for the link! :)

I was wondering how your GF experiments were going. Must be hard after all those years of baking!

Poppy & Mei said...

You can never write, make or eat enough bread!...Xxx

The Unusually Unusual Farmchick said...

That four sounds incredibe! I wi be contacting the company to see if they sel in my area. That is the kind of bread we like. Not fans of white bread- only exception is when i make the Itaian loaves or cuban bread.
Our oca stores do not carry much in choice of flours. Gotta get 'some of that!