Grammy’s Whole Wheat Millet & Flax Bread

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Step 1

Dissolve brown sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.

Step 2

Mix oil, salt, skim milk powder, and molasses into the yeast. Mix in flour one cup at a time. Add a little more water if necessary to maintain good dough consistency as mixing. Mix/knead by hand or with stand mixer.

Step 3

Add millet and flax, and mix to combine.

Step 4

Knead dough on a lightly floured surface, or in stand mixer, until smooth.

Step 5

Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm spot until doubled in bulk, about 1 hour. (If your house is cool, in the oven with just the oven light on is a great spot!)

Step 6

Punch dough down.

Step 7

Divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans.

Step 8

Allow to rise until dough has topped the pans by one inch, about 30 minutes.

Step 9

Meanwhile, preheat the oven to 350 degrees F (175 degrees C) for convection ovens, or 375 F for conventional ovens.

Step 10

Bake the risen loaves in the preheated oven until knocking on top produces hollow sound, about 30-35 minutes.