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I thought I'd go wild and crazy with my Seedalicious millet bread recipe. I added coconut flakes to it.

I still roast the millet in a pan for a bit, but since the last post on using millet, I've added some molasses. I only add ½ tbsp. but could maybe go up to a full tbsp. I also doubled the amount of oats. The bread doesn't even show it. (Changed ingredients are in bold.)

• 1½ c. warm water
• 2¼ tsp. yeast
• 2¼ tsp. salt
• ½ tbsp. molasses (↑)
• 1½ c. whole wheat flour
• 1 c. all-purpose flour
• ½ c. oats (↑)
• ½ c. millet
• ¼ c. coconut flakes (↑)
• 4 tsp. poppy seeds (↑)

The coconut flakes were just an experiment. They mostly just add some extra textures. The flavor isn't apparent. I think I'll leave it out of the next go-round.

Next steps are to include sunflower and pumpkin seeds since those are in the store-bought bread I've based this recipe on.

Oh, and I just noticed from reading past blog posts that I used to have a second rise that was way too long. Two hours? I now do 40 minutes if the dough is fresh out of the fridge and 20 minutes if it was out already.