My best friend gave me this bread recipe years ago. It is a very “earthy” bread with a crunchy outer crust and a soft, spongy center. You can add in whatever ingredients you’d like while keeping the basic dough portion (water, flour, yeast and spices) the same. I make it in my bread machine. It takes about 5 minutes to put in all the ingredients and hit start. Then you just wait 3 hours or so and wah-lah! – fresh, baked bread!!
Directions:
Put the ingredients into the bread machine pan in this order:
- 1/2 cup wheatberries (soaked in water overnight)
- 1/2 cup millet (soaked in water overnight)
- 1-1/2 cups lukewarm water
- 1 Tbl. sugar
- 2-1/2 cups bread flour (all-purpose will work in a pinch)
- 1 cup whole wheat white flour
- 1 tsp. salt
- 3/4 tsp. dry active yeast
- 1/4 c. sunflower seeds
Cook’s Note: Sometimes I substitute the wheatberries for 1/4 cup flaxseed + 1/4 cup chai seeds. If you do so too, you don’t need to soak the seeds overnight and you can put them in with the sunflower seeds instead of at the top of the batting order (aka – the bottom of the pan).
On my Williams-Sonoma bread machine, I use the following settings and press “START”. If you have a different machine, use the settings that match these as close as possible.
- 1-1/2 lb. loaf size
- Medium Crust
- No add-ins (I just add them all in the beginning instead)
Let the bread cool on a cooling rack. Stores in fridge up to one week or so but you’ll be lucky to have it last that long.
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