Wednesday, February 1, 2017

Fun with Flour Mill: Millet, Amaranth Multigrain Bread

Millet and amaranth milled easily to a soft and colorful grind.  I added brown rice flour with the whole wheat flour (both freshly ground) due to limited quantities of the later on hand, and the result was very flavorful.  We ate 1/2 a loaf!

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. 


   
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