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Home » Recipes » Toasted Millet and Rye Bread
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Toasted Millet and Rye Bread

This won first place at an Oregon State Fair Bob's Best Homemade Bread Contest.

Directions

Use a bread machine or equivalent to mix and knead the dough. Add the millet seeds during the last 5 minutes of kneading. Let the dough rise in the machine.

Lightly flour a baking sheet. When he dough has risen (about 60 minutes) remove and punch down gently onto a lightly floured surface. Shape the dough into a rectangle. Roll it up lengthwise, then shape it into a thick baton with square ends. Place it onto the prepared baking sheet, making sure the seam is underneath. Cover with lightly oiled plastic wrap and let rise in a warm place 30-45 minutes or until about double in size.

Remove the plastic wrap and dust the top of the loaf with millet flour. Using a sharp knife, making slanting cuts in alternate directions along the top of the loaf. Let stand for about 10 minutes.

Bake at 425°F until gold brown and hollow sounding, about 25-30 minutes. Remove to a cooling rack. Makes 1 loaf (13 slices).

Toasted Millet and Rye Bread

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Products Used in this Recipe

Flours & Meals
Organic Dark Rye Flour

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Flours & Meals
Unbleached White All Purpose Flour

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Cereals
Rolled Barley Flakes

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Baking Aids
Brown Sugar

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Baking Aids
Sea Salt

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Gluten Free
Hulled Millet

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Gluten Free
Millet Flour

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