MILLET BREAD

The millet-often referred to as the "king of grains"-adds an interesting crunch and high nutritional value to an otherwise plain yeast bread.

1 cup oatmeal
1 cup hot milk
3 tablespoons butter, room temperature
1 tablespoon yeast
1 cup warm water
1/4 cup honey
2 1/2 teaspoons salt
2 cups whole wheat flour
1 1/2 cups millet
3-3 3/4 cups white flour

Place the oatmeal in a blender and grind into a flour. Transfer to a large mixing bowl and stir in the hot milk and butter. Cool to room temperature.
Dissolve the yeast in the warm water and honey. Let stand 10 minutes.
Add the dissolved yeast, salt, whole wheat flour, and millet to the cooled milk mixture. Mix well. Add 3 cups of the white flour. Stir to combine, adding more white flour if the dough is sticky. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead the dough briefly to shape it and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.