Cissy posted 04-25-98
1/2 cup millet, uncooked
1 cup boiling water
2 cups lukewarm water
2 Tbsp honey
1 Tbsp active dry yeast
1/2 cup stoneground yellow cornmeal
1/2 cup barley flour
1/2 cup rolled oats (don't use instant)
1/2 cup rye flour
1/4 cup buckwheat flour
4 1/2 cups whole wheat flour;divided
1 Tbsp salt
1/3 cup corn oil
1/3 cup unbleached flour (or more, as necessary)
Pour boiling water over millet and let stand for 1/2 hour, covered.
Put lukewarm water into large mixing bowl and stir in honey & yeast and allow to proof for 5 minutes.
Add cornmeal, barley, oats, rye, buckweat and 4 cups whole wheat flour and beat for 1 minute.
Cover bowl with plastic wrap and allow to rest 1/2 hour, then stir in salt and oil.
Beat in remaining whole wheat flour. Remove from bowl and knead for about 10 minutes, using unbleached flour.
Place dough in bowl which has been coated in cooking spray, turning to coat entire surface.
Cover bowl with plastic wrap and allow to rise in warm, draft-free place until doubled.
Grease two 4 1/2 by 8 1/2" loaf pans.Punch down risen dough, divide into two and form into loaves.
Place loaves into prepared pans, cover with plastic wrap and allow to rise until almost doubled.
Bake loaves in preheated 375 degree oven for 45 to 50 minutes until lightly browned and sound hollow when tapped.
Remove loaves from pan to wire rack to cool.
Adapted from Country Baking.
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