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Oat Sunflower Millet Bread with Honey Butter

June 27, 2009 by Lois Britton 4 Comments



My friend, Sandy, was kind enough to share this recipe, which she makes in her bread machine. Not having a bread machine, I’ve doubled the ingredients and made two loaves the old-fashioned way. I was able to find all of the ingredients in bulk at Sprouts (a farmer’s market kind of grocery store) and just get the amounts that I needed for this recipe.

Next time I make this, I will probably substitute more sunflower seeds for the millet, as Sandy said she does. It was just a little too crunchy for me, and I remember that this was what we used to feed the parakeet! Millet aside, the bread has a wonderful texture, substantial yet still soft. Sandy made this for a staff party, and I don’t think we left a slice in the basket. Highly recommend!

Bread Ingredients

2 c. whole wheat flour
2 packages dry yeast
2 c. sugar
2 t. salt
1/2 c. millet
1/4 c. sunflower kernels
1/2 c. chopped nuts (I used walnuts)
2/3 c. rolled oats
1/4 c. dry milk powder
3 c. water
1 c. canola oil
2/3 c. honey
6 c. bread flour

Directions
In a large mixing bowl, combine whole wheat flour, yeast, sugar, salt, millet, sunflower kernels, nuts, oats, and dry milk powder. Heat water, oil, and honey until very warm (120 – 130 degrees). Add to flour mixture, beat until smooth. Stir in bread flour to form stiff dough. Knead on floured surface until smooth and elastic, 8 – 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place until light and doubled in size, 1 – 1 1/2 hours.

Punch down dough; divide in half. Shape each into a loaf. Place in greased 9 x 5 inch loaf pan. Cover; let rise in warm place until light and doubled in size, about 1 hour. Bake at 375 degrees for 40 – 45 minutes or until brown. Remove from pans. Cool.

This dense, nutty bread just seemed to call out for a special butter.

Honey Butter Ingredients
Adapted from Alton Brown

1 lb. butter, softened
1/3 c. honey
1/2 t. vanilla
1/2 t. cinnamon

Directions
Beat all ingredients until well blended. The butter can be piped with into a serving dish or shaped into logs by rolling the butter in wax paper. Chill at least 2 hours.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Breads

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Reader Interactions

Comments

  1. Anonymous

    July 4, 2009 at 1:55 am

    This was wonderful and made a great breakfast the next morning

    Reply
  2. Hanaâ

    April 11, 2011 at 4:07 pm

    Beautiful loaf, Lois. I’m glad you included a picture of the inside. The texture looks great. I love oats and millet in bread, and I’m glad the recipe includes a bit of WW flour too. I’m wondering if there’s a typo in the recipe. It says “2 c. sugar”. Two cups of sugars seem a bit much, even for 2 loaves. Is that supposed to be “Tbsp”? Thanks!

    Reply
  3. Ranjana

    January 22, 2019 at 2:30 am

    Lovely recipe.. just that can you please clarify the quantity in GM’s when you say 2 package yeast

    Reply
    • polishhousewife

      January 22, 2019 at 7:01 am

      Here you go, Ranjana, happy baking!
      https://cooking.stackexchange.com/questions/43882/how-much-yeast-is-in-a-package

      Reply

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