Sunflower-Millet Bread

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Servings: 2 Difficulty: Advanced
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A rustic, nutty whole-grain loaf studded with toasted seeds and golden millet.
Sunflower-Millet Bread recipe image
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Sunflower-Millet Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1436.6

Description

This hearty Sunflower-Millet Bread combines the earthy depth of whole wheat flour with the delicate, poppy-seed-like flavor of millet. The addition of unsalted sunflower seeds provides a satisfying crunch and a boost of healthy fats, while honey offers a subtle sweetness that balances the savory notes. The result is a rustic loaf with a golden crust and a tender, moist crumb. Perfect for slicing thick for breakfast toast, making sandwiches, or serving alongside soups and salads, this bread brings a wholesome, homemade touch to any meal. Its simple to make with pantry staples and freezes well for future enjoyment.

Ingredients

Directions

  1. In a large mixing bowl or the bowl of an electric mixer fitted with a dough hook, sprinkle yeast over warm water.
  2. Allow yeast to bloom for 5 minutes until active and bubbly.
  3. Add honey, millet, sunflower seeds, and unbleached white flour to the yeast mixture.
  4. Mix thoroughly until the batter is smooth.
  5. Add 2 cups of whole wheat flour and beat for 10 minutes.
  6. Cover loosely with a clean, damp towel and let rise in a warm, draft-free place until doubled in bulk, about 30 minutes.
  7. Add salt, oil, and the remaining 2 1/2 cups of whole wheat flour.
  8. Knead together until the dough forms a smooth, springy, soft ball that comes cleanly away from the bowl or table, adding additional flour by tablespoons only as needed.
  9. Liberally oil a large bowl and place the dough in it, turning so it is lightly oiled on all sides.
  10. Cover loosely and let rise in a warm spot until doubled in bulk and the dough does not spring back when lightly touched.
  11. Preheat the oven to 400 degrees and place a rack in the lower third of the oven.
  12. Oil two 8 or 9 inch loaf pans.
  13. Punch down the dough and turn it out onto a lightly floured surface.
  14. Cut the dough in half and form each half into a smooth ball by gently kneading the outer edges into the center.
  15. Let the dough balls rest for 5 minutes.
  16. Flatten each ball into a 12 x 8 x 1 1/2 inch thick rectangle.
  17. Beginning from the narrow end, roll up tightly, pinch the seam closed, and place seam side down in the loaf pans.
  18. Cover loosely and allow to rise until doubled in bulk, or until slightly higher than the edges of the pans.
  19. Bake for 30 minutes, until golden brown and sounding hollow when tapped on the bottom.
  20. Remove from the oven and turn out onto racks to cool.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1436.6kcal
% Daily Value *
Total Fat 26.8g42%
Saturated Fat 3.6g18%
Cholesterol 0.0mg0%
Sodium 4911.4mg205%
Total Carbohydrate 267.4g90%
Dietary Fiber 31.8g128%
Sugars 14.6g
Protein 48.7g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: When cooled, wrap tightly and store at room temperature for up to 2 days, or freeze for future use.

Dough Consistency: Whole wheat flour absorbs moisture differently depending on humidity and brand. Add the extra flour gradually, only as needed to prevent sticking. The dough should be soft and tacky but not wet.

Millet: If you cannot find raw millet, you can substitute with an equal amount of toasted quinoa or omitted, though the texture will differ slightly.

Keywords: bread, whole wheat, millet, sunflower seeds, vegan, yeast bread, homemade, baking, hearty, rustic, honey, grain, loaf
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