Whole Grain Millet Oatmeal Bread Machine Bread Recipes

Steps:

• Add the ingredients to your bread machine in order of manufacturers suggestions.
• Put on basic cycle; and light crust.
• After it starts kneading, look at it to see if you need to add a tad or two more water; you want it just right.

Steps:

• Grind about 5 cups of hard red or hard white spring wheat. This should make a little more than 600 grams of flour. Weigh the flour out.
• Tip for using Vitamix--store grain in freezer so it does not get hot during grinding. Do only 1 cup at a time. You can re-grind the larger pieces.
• Measure it out on a scale because the weight of flour is different depending on the grind. This is key. It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
• In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
• Turn on your bread machine and let it mix. It'll be kind of gloopy, that's fine. You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet. Stop once it's mixed (turn off machine). Of course you can do that by hand if you want to.
• Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread. You can wait up to 24 hours.
• The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids. By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
• Pour the remaining flour on top of the dough and make a little "bowl" in the flour and carefully pour the yeast into the indent so that it is separated from the dough. If you don't, it will activate too early. Even better if you have a bread machine with a separate yeast chamber. If so you do not need to hold back any flour.
• When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour. Worry not, my friend.
• Wash your counter very well and spray a little oil on it. Oil up your hands and turn the dough onto the counter. Fold it over itself a few times and then tear the dough in half. Just using your hands make it into a rectangle and roll it up tightly. Place it into an oiled bread pan. Cover with a towel and allow to rise for another hour or so. I just turn on my oven for a bit at low heat and then turn it off.
• Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

Steps:

• In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside.
• Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.
• Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.
• Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack.

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.