This bread is a good bread with a lot of texture. Neither my husband or I are big fans of caraway, but the caraway is not overpowering in this bread. It's also fairly flexible for substitution if you're missing one seed. I did without the anise seeds and substituted pepitas.
Millet, Wheat & Six-Seed High Fiber Bread
1 1/2 cups water
2 tsp. yeast
3 Tbsp. honey
2 Tbsp. canola oil (I used flax seed oil.)
1 1/2 tsp. salt
3 Tbsp. sunflower seeds
2 tsp. poppy seeds
2 tsp. caraway seeds
2 tsp. anise seeds
2 tsp. fennel seeds
3 Tbsp. unprocessed wheat bran
1/2 cup millet flour
1 3/4 cups wheat flour
2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and honey. Let stand 5 minutes. Add oil, salt, seeds, wheat bran, millet flour and wheat flour Beat well. Cover and let stand 15 minutes.
Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.
Punch down dough, and divide into 2-3 loaves. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water wash just prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.
July 10, 2009
This was a Kerry-approved dinner, a grilled portabella mushroom burger topped with feta and roasted golden beets. I seasoned the portabella with garlic salt and pepper and olive oil and topped it with feta cheese, grilled mushrooms and grilled garlic. It was delicious on top of my homemade onion caraway roll.