Blessed with a husband who will try anything I cook, he thought I had lost my mind when I served him millet for the first time. “Did you get this out of the bird feeder?” was his first question. Realizing much of the world’s population has been enjoying millet for centuries, has opened our minds to millet. By the way, my husband loves the flavor of this bread!
From the Recipe Book: The Power of Flour
1 cup warm water (105º-110º)
2 teaspoons sugar
1/2 cup milk
2 tablespoons light olive oil
1 teaspoon salt
1 1/2 cups whole wheat or spelt flour
3/4 cup quinoa, triticale flour or pastry flour
3/4 cup millet flour
2 tablespoons corn meal
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 teaspoons yeast
Topping:
1 egg white, beaten
1 tablespoon poppy seeds
1 tablespoon millet
Using a stand mixer or food processor, proof yeast in warm water by dissolving sugar in water and sprinkling yeast on top, let sit 10 minutes or until yeast begins to bubble. Add milk and olive oil and mix thoroughly. In a separate bowl mix all dry ingredients. Add to mixer or processor and beat or pulse until dough is smooth and pulls away from the sides of the bowl. Remove dough hook or blade, cover and let dough rise until doubled, about an hour. Punch down dough, form into desired shape. (This bread bakes nicely as a freeform round loaf on a pizza stone.) Let rise a second time, 30 minutes to 1 hour. Brush with egg white and coat with poppy seeds and millet. Bake in a preheated 475º oven 25-30 minutes or until bread is golden and sounds hollow when tapped. Bread is also done when an instant-read thermometer reads 195º-200º.
For dough in the bread machine, add ingredients in the order they are listed and press the dough cycle. For a cooked loaf, follow directions on the machine for light crust whole wheat bread; millet and poppy seeds can be added while bread is mixing.
