Sunflower Millet Bread

I went to the beach yesterday and it was amazing. I've wanted to go to the beach for about three months but have been so busy studying that I haven't made it. There is just nothing like that blissed-out feeling that you get after sitting in the sun and the sand for hours. Salty water, good company, and a good book. And the sea.... Lately sunset has been conspicuously earlier than when it was only a few short weeks ago. It seems as if summer is starting to slowly creep away.... I suppose I shouldn't worry about it too much as the temperature here is still well over thirty degrees every day. Still, I can't help the feeling that fall will be upon us before we know it.

Part of the reason why I wanted to make this bread is because when I first read the recipe I thought it was called "sunny" millet bread. It was only later that I realized that the sunny was referring to the sunflower seeds. Really though, who wouldn't want to bake a loaf which promises sun in a bread? And even though I got it wrong, If there's any bread that would offer sunshine, this would be it.

The bread was delicious and a bit crunchy. I ran out of sunflower seeds and so I replaced some if them with wheat groats to fill the half cup. The dough was really wet at the beginning so I added some more flour and did two or three "stretch and folds" at twenty minute intervals. I put the formed loaves in my fridge overnight. The two loaves that I made ended up being a bit denser than I would have liked but still delicious. I highly recommend the recipe!

I'm submitting this post to yeastspotting.

Sunflower-Millet Bread-recipe courtesy of Pamela from TFL.

• 2 packages active dry yeast
• 2 cups warm water
• 1/4 cup honey
• 1/2 cup sunflower seeds
• 1/2 cup whole hulled millet
• 4 cups whole wheat flour, approximately
• 3 tablesploons light oil
• 1 1/2 teaspoons salt

1. In a large mixing bowl combine the yeast and water, stirring until dissolved. Blend in the honey, seeds, and millet. Beat in 2 cups flour until smooth. Cover the bowl with a towel and let proof about 30 minutes, or until the mixture becomes a light, bubbly sponge.
2. Stir down the sponge and blend in the oil and salt. Gradually add sufficient flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured surface and knead until smooth and resilient. Cover with a towel and let rest 30 minutes.
3. Butter two 8 1/2-inch loaf pans. Divide dough in half, shape into loaves, and place in the pans. Cover an let rise 1 hour.
4. Preheat the oven to 350ºF. Bake the loaves about 40 mintues, or until golden brown. Remove the pans and let cool and wire racks.
   Makes 2 loaves.