The best delicious Millet-raisin Wheat Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Millet-raisin Wheat Bread recipe today!
Hello my friends, this Millet-raisin Wheat Bread recipe will not disappoint, I promise! Made with simple ingredients, our Millet-raisin Wheat Bread is amazingly delicious, and addictive, everyone will be asking for more Millet-raisin Wheat Bread.
What Makes This Millet-raisin Wheat Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Millet-raisin Wheat Bread.
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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
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.
Yields
20 servings
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