Bread with millet and seeds

Bread with Millet and Seeds – A Nutritious Delight at Home

Who can resist a slice of warm, freshly baked bread? Today, I present you with a simple and engaging recipe to prepare bread with millet and seeds, a healthy choice that will add a touch of flavor to every meal. This recipe is not only tasty but also very easy to make, even for beginners. Let’s embark together on the art of baking!

Preparation Time
- Active time: 20 minutes
- Rising time: 2 hours (total)
- Baking time: 45-50 minutes
- Total time: 2 hours and 10 minutes
- Servings: 12 slices

Ingredients
- 1100 g wheat flour (plus extra for shaping)
- 40 g fresh yeast
- 800 ml lukewarm water
- 3 tablespoons olive oil
- 70 g sunflower seeds
- 30 g flax seeds
- 100 g hulled millet
- 1 teaspoon sugar
- 1 teaspoon salt

For brushing after baking:
- 50 ml water mixed with a pinch of salt

Step 1: Preparing the Starter
To start, we take care of the starter. In a small bowl, dissolve the fresh yeast in lukewarm water (not hot, to avoid killing the yeast). Add the teaspoon of sugar and 3 tablespoons of flour, mixing gently until you get a smooth mixture. Let it rise for 20 minutes in a warm, draft-free place. You will notice bubbles forming on the surface, indicating that the yeast is active and ready to work its magic.

Step 2: Preheating the Oven
Meanwhile, preheat the oven to 190 degrees Celsius. Make sure it is well heated before placing the bread in, to achieve a perfect crust.

Step 3: Mixing the Ingredients
In a large bowl, mix the 1100 g of flour with salt, sunflower seeds, flax seeds, and hulled millet. Add the prepared starter and olive oil, mixing with a spatula or with your hands until the ingredients start to come together.

Step 4: Kneading the Dough
Once the dough has started to form, gradually add the remaining flour (if needed) and knead well for about 10 minutes. The dough should be elastic and slightly sticky. It is essential to knead well to activate the gluten, which will give the bread an airy texture.

Step 5: Proofing the Dough
After kneading, cover the bowl with a clean towel and let it rise in a warm place for 1 to 1.5 hours. The dough should double in volume.

Step 6: Shaping the Bread
Once the dough has risen, remove it from the bowl and place it on a floured countertop. Shape it into loaves or rolls, depending on your preference. Place them on a baking tray lined with parchment paper. Let them rise for another 15-20 minutes.

Step 7: Baking
Place the tray in the preheated oven and let the bread bake for 45-50 minutes. In the last 3 minutes, increase the oven temperature to 220 degrees Celsius to achieve a golden and crispy crust.

Step 8: Cooling and Oiling
Once out of the oven, brush the bread with water and cover it with a clean towel. Let it cool completely. This technique helps maintain a soft and elastic crust.

Practical Tips
1. Nutritional Qualities: Millet bread is rich in fiber, protein, and minerals, while the seeds add essential vitamins and healthy fatty acids.
2. Variations: You can add different seeds, such as sesame or chia seeds, for extra flavor and nutrients. You can also experiment with different types of flour, such as whole wheat flour.
3. Frequently Asked Questions:
- How can I tell if the bread is baked? Tap gently on the bottom of the bread; a hollow sound indicates it is done.
- Can I freeze the bread? Yes, the bread can be frozen. Make sure to let it cool completely, then wrap it well in plastic wrap.
4. Serving: Millet and seed bread pairs perfectly with butter, jam, or even alongside soups and stews. It’s also great for sandwiches.

A Personal Note
This recipe will not only delight your taste buds but will also fill your home with a wonderful aroma of fresh bread. I recommend making it on the weekend when you have time to enjoy the cooking process and savor the result with loved ones.

Now that you have all the necessary information, all that’s left is to get started! Millet and seed bread is a healthy and delicious choice, perfect for any time of day. Enjoy!

 Ingredients: 1100 g flour (+ extra for shaping) 40 g yeast 800 ml warm water 3 tbsp oil 70 g sunflower seeds 30 g flax seeds 100 g hulled millet 1 tsp sugar 1 tsp salt For brushing, after removing from the oven: 50 ml water mixed with a pinch of salt