Oat Sunflower Millet Bread with Honey Butter

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.