Sunny Millet Poppy Seed Bread
Try this whole wheat bread inspired by hearty German breads.
4 cups of water at 115 degrees
2 tsp active dry yeast
3 lbs of whole wheat flour
You will use only about 2 lbs 10 oz
-about 8 1/2 cups of flour
1 T sweetener (Agave Nectar, Barley Malt, or any other sweetener)
2 tsp salt
¼ cup olive oil
1 cup sunflower seeds
1/2 cup millet
1/4 cup poppy seeds
In a large ceramic bowl, mix the water, yeast and sweetener. When it bubbles (1-2 minutes) stir in 5 cups of flour and mix until there are no lumps. Let it stand for 30 minutes, or until double in size.
Stir in the salt, oil and seeds. Then add 3 cups of flour. When the dough no longer sticks to the side of the bowl, turn out on to the counter and begin kneading. Sprinkle a small amount of flour on the counter top, as you need it, to keep the dough from sticking as you knead for 10-20 minutes. When the dough no longer sticks to the counter top, it is time to let it rise again. Oil the bowl, cover and let it double in size.
After it has doubled, punch it down to degas it. Lightly oil two 1 pound bread pans. Cut the dough in half and make them into balls. Form into oblong shapes, pinching the bottoms and sides, and place into the pans. Let the dough rise until double in size, about 30-40 minutes.
Pre-heat the oven to 400 degrees. Bake the loaves for about 45 minutes. Remove the bread from the oven, let it cool for 5-15 minutes and remove from the pan. Place on a cooling rack or across the top of bread pans.
Whole wheat bread will keep for several days at room temperature, up to a week in the fridge, and for 2-3 months in freezer bags in the freezer.