Rye Wheat and Millet Bread

The millet in this bread gives it excellent texture, nice little balls of crunchy/chewy texture. Good bread.

Rye Wheat and Millet Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 Tbsp. brown sugar
1 1/2 tsp. salt
1/2 cup millet seeds, lightly toasted
3/4 cup rye flour
1 cup wheat flour
2 1/4 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.

Stir in sugar, salt, millet seeds, rye flour and wheat flour. Beat well. Cover and let rest 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 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.

(I made one loaf in a traditional loaf pan and the other in a designed pan I received from John and Lindsay.)