Toasted Millet and Rye Bread

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

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Submitted By customer Racheal Oien
This won first place at an Oregon State Fair Bob's Best Homemade Bread Contest.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By customer Racheal Oien
This won first place at an Oregon State Fair Bob's Best Homemade Bread Contest.
Share this Recipe
Share this Recipe
Instructions
  1. 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).

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