Date: Thu, 10 Feb 94 21:59:21 MST
From: Julie DiBiase (jules@anchor.cs.colorado.edu)
Oatmeal-Millet Bread
1 tbs yeast (or 1 pkg)
2 cups thick rolled oats
1/3 cup millet
8 cups stone-ground WW flour
1/4 cup blackstrap molasses
1/2 cup dark honey
boiling water
sea salt
In one bowl, combine oats, 2 cups boiling water, sea salt, and
sweeteners. Mix and set aside until it cools to just over room
temperature (should be kinda brown and pasty). In a pan, combine
millet and 1/2 cup water; bring to a boil, remove from heat, cover
and let it return to just above room temperature.
Proof yeast. Add grains. Add enough of the flour so that the
dough leaves the bowl. Transfer to dry flat surface. Encorporate
the rest of the flour in by hand. Let dough sit for 5 minutes.
Knead. Transfer to a bowl and let rise until doubled. Punch it
down, shape it into loaves and let it rise again. Bake at 375-400
for about 40-50 minutes.
This bread is quite dense, but very yummy.
kwhoney honey