Millet and Amaranth Multigrain Bread
(Serves 12)Mix multigrain flours, yeast and sugar in bowl of electric mixer with dough hook in place.
1 2/3 cup multigrain flours (amaranth, millet and brown rice flours)
1 tablespoon active dry rapid rise yeast
1 tablespoon sugar
Slowly add warm water to flour-yeast mix. Beat on high speed 2 minutes.
2 cups warm water (125 F)
Add 1 cup whole wheat flour and salt to bowl. Beat on medium speed 2 minutes.
1 cup whole wheat flour
1 teaspoon salt
On low speed, add flour, 1/2 cup at a time and knead, scraping bowl occasionally for about 8 minutes.
2 cups whole wheat flour
Place dough in a bowl greased with an olive oil spray. Turn to coat. Cover and let rise 45 minutes.
Punch dough down. Divide in half. Form loaves. (I rolled mine to fit in a 2 rounded loaf pan.)
Cover and let rise 45 minutes.
Bake at 375 F. for 45 minutes.
1/4 cup whole grain millet milled to 1/2 cup flour with both mill dials placed at 1/4th.
1/2 cup whole amaranth milled to 3/4 cup flour with both mill dials placed at 1/4th.