theLeif.org

The Seedalicious millet bread recipe got another makeover: less millet, more molasses, sesame seeds, and sunflower seeds. (And no coconut flakes.)

I started the pan-roast with millet then added sesame seeds. Last time -- I didn't blog about this: I removed poppy seeds and added sesame seeds -- I noticed that sesame seeds cook much faster than millet. I wanted to make sure they ended at the same brown-ness. Well, here's the recipe:

• 1½ c. warm water
• 2¼ tsp. yeast
• 2¼ tsp. salt
• 1 tbsp. molasses (↑)
• 2 c. whole wheat flour (↑)
• 1 c. all-purpose flour
• ½ c. oats
• ¼ c. millet (↓)
• 3 tsp. sesame seeds (↑)
• 4 tsp. sunflower seeds (↑)

I don't know what did it, the molasses or the sunflower seeds, but this one is really good, even without toasting first. I like seeds, but I was starting to think the millet was getting in the way. If I was going to move to include other seeds, I'd have to remove some millet.

This was also the first time I actually measured how much whole wheat flour I added. Usually, I just add some until the dough looks right. This time, I added flour a quarter cup at a time and got it to 2 cups total.

Overall, I just made it up until it looked right. After making bread for a while -- really, it hasn't even been a year yet -- I can basically just add things and it feels like a good proportion or not. Bread dough has a lot of leeway and a lot of opportunity to recover from mistake. You just have to adjust it during the mixing and before the rise.