Millet has a nice popcorn flavor that adds texture and taste to the bread.



Hands-on Time: 20 minutes
Baking Time: 40 minutes
Total Time: 2 hours 30 minutes including rising time
Yield: 2 loaves

  1. In a medium-size saucepan, cook millet in water for 5 minutes. Cover and let cool.
  2. In a large bowl, dissolve yeast in warm water.
  3. Stir in warm milk, honey or sugar, oil, oats, salt, whole wheat flour, and cooled millet.
  4. Beat vigorously by hand or with an electric mixer for 3 minutes.
  5. Stir in the unbleached flour.
  6. Turn out on a floured surface and knead for 5 minutes (or knead with a mixer using the dough hook attachment.)
  7. Place in an oiled bowl, turning once to coat. Cover and set in a warm place to rise for 1 hour.
  8. Deflate the dough and on lightly floured surface shape into 2 loaves.
  9. Place in loaf pans coated with oil or cooking spray.
  10. Cover and let rise 20 minutes.
  11. Preheat oven to 375 degrees.
  12. Bake 40 minutes or until the crust is golden brown.
  13. Remove from pan and cool on a rack.