Rye, Millet & Sunflower seed bread

As I was enjoying my wonderful carrot soup recently I realised it’d been a while since I’d made any rye bread. It was a cold winters day and so, with nothing better to do, I dug around in the cupboard for some rye flour, and came across a bag of millet flour and some sunflower seeds as well. So I’ve combined them all¬†in this adaptation. It does take a few hours but it’s not as if you have to stand around watching it, and the full, rich¬†flavour of the bread is worth it.

Ingredients

  • 3 2/3 cups rye flour
  • 1/3 cup of millet flour (or just use all rye)
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • couple of pinches caraway seeds
  • 3 tablespoons barley malt syrup
  • 1 sachet dried yeast
  • 1 teaspoon sugar
  • 100ml milk
  • warm water

Start by warming the milk to lukewarm, add the sugar and stir in the yeast. Leave for 15 minutes for the yeast to start. It should develop a foamy head. Continue reading