Whole Wheat Millet Bread

loaves of uncut bread


  • approximately 7 cups
    BOB'S RED MILL organic whole wheat flour
  • 1 teaspoon RED STAR baking yeast
  • 1 tablespoon apple cider or apple juice
  • 3 cups good water, room temperature
  • 1 tablespoon corn oil
  • 1 teaspoon salt
  • ½ cup BOB'S RED MILL millet


Making bread is fun. Know that bread dough is hardy, and that when you read a recipe, it is not necessary to follow the timing instructions verbatim. So, enjoy your day, and work on the bread when it is convenient for you...................... In bowl, combine 3 cups whole wheat flour, yeast, cider and water. Mix well for about 300 strokes. Cover bowl with plastic wrap, and let rise for a few hours or to suit your schedule. IF the dough sits for hours, add more flour to the mixture. Next add corn oil, salt and millet and remaining flour so that the dough is no longer sticky and it can be kneaded. Knead well on floured surface for about 10 minutes. Let rest again on floured surface, covered for a few hours, to suit your schedule. Then, shape into three rounds. With sharp knife, make slits on top. Heat oven to 450F. Bake for about 40 minutes, or until the bottoms of the loaves sound hollow when tapped.

Makes 3 loaves.