Free Recipe Millet-Raisin Wheat Bread

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Millet-Raisin Wheat Bread Recipe

1-1/2 c Lukewarm water
3/4 c Millet
1 tb Honey
2-1/2 ts Active dry yeast
1 c All-purpose flour
1-3/4 c Bread flour
1 c Whole wheat flour
2-1/2 ts Salt
1 c Raisins
1 c Hot water

Millet-Raisin Wheat Bread Preparation

2 LOAVES (20 SLICES) DAIRY-FREE Millet is a pale-yellow, high-protein grain that is cultivated as a staple in North Africa and Asia, where it has been farmed for at least 6,000 years. In Europe and the United States, it is grown mostly for animal feed, but it is available for your baking needs in natural food stores. Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl. Let sit for at least 2 hours or overnight to allow millet to soften. Stir in honey. Sprinkle yeast over mixture, stir and let sit 2 minutes. Add flours and salt. Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated. Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 1 ”A hours. Punch dough down, re-cover with plastic wrap and let rise again 30 minutes. Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour. Place dough on lightly floured work surface and cut into 2 equal pieces. Shape dough into oblong loaves. Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet. Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes. Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour. Make 2 or 3 diagonal slashes in tops of loaves with serrated knife. Using a spray bottle, sprirz the oven walls with water. Work quickly so oven does not lose heat. Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire rack and let cool completely. Bread Machine Instructions 1. Combine ingredients in bread pan in order specified by manufacturer”s instructions. 2. Process on whole wheat medium setting. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchian. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707. PER SLICE: 140 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.; 0 CHOL.; 293MG SOD.: 2G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, October, 1998 page 58 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 20

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