- 2 cups all-purpose white flour
- 1/4 cup millet
- 1/4 cup honey
- 1 tablespoon molasses
- 1 1/2 teaspoons instant (rapid rise) yeast
- 1 1/4 cup lukewarm milk (about 110 degrees)
- 2 tablespoons vegetable oil
- 1 1/2 whole wheat flour
- 1/4 cup rye flour
- 1 teaspoon salt
- 1 egg, beaten
- poppy or sesame seeds
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, millet, honey, molasses, yeast, and milk. Mix together on low speed for about 1-2 minutes, scraping down the sides as necessary, until all the ingredients are well combined.
Cover the bowl with plastic wrap, and place in a warm spot to rise for one hour.
Once the batter has puffed up nicely, add the oil, whole wheat flour, rye flour, and salt. Using the dough hook, stir together on the lowest setting until a dough forms, scraping the bowl as necessary. Increase the speed slightly, and knead dough for 6-8 minutes, until it’s springy and only slightly tacky to the touch. Remove from bowl, knead a few times by hand and shape in to a ball.
Coat a large bowl with vegetable oil (I just use cooking spray). Place the dough in the bowl, give it a spritz of cooking spray to coat the top, cover, and set aside to rise for another 45 minutes. Coat a loaf pan with cooking spray and set aside.
Once the dough had doubled in size, remove from bowl. Briefly and gently knead the dough (it’ll deflate quite a bit), and form in to a loaf shape. Place in to prepared loaf pan (it won’t fill the pan, but that’s okay, because it’ll puff up again during the 3rdrise). Cut some slashes in the top, give it another quick spritz of cooking spray, cover, and set aside to rise for a final 30 minutes.
In the meanwhile, preheat the oven to 350 degrees.
Once the dough has risen and fills the pan, brush with the beaten egg and sprinkle with poppy or sesame seeds, then place in pre-heated oven. Bake for about 50 minutes, until the bread has an internal temperature of 190-200 degrees. Let cool slightly before turning on to a cooling rack, then cool just a bit longer before serving.