Here's what I came up with to go with a Thursday night mushroom and white bean soup... Flax Seed and Millet Bread with white whole wheat!
3/4 c warm but not hot water
2 1/4 tsp active dry or instant yeast
1 1/2 tbsp basswood honey
1 egg, beaten and divided
1/4 c neutral oil (I used canola)
1 c bread flour plus a little more
1 c white whole wheat flour plus a little more
1 tsp salt
1 heaping tbsp flax seed
1 heaping tbsp millet
I found some basswood honey at one of our fancy local grocery stores. I love the strong, almost tang of basswood honey, and I think it matches well with whole wheat.. tames it a bit of if you will.
Proof the yeast in the warm water and basswood honey. Let rest for about 10 minutes and then add the oil. I beat the egg in a small drinking glass and poured most but not all of it in the mixture, reserving a small amount for the end to wash the bread.
Add a heaping cup of white whole wheat flour and a heaping cup of bread flour. Sprinkle in the salt, flax seed, and millet. Mix by hand or in a stand mixer on 2 until the dough holds together as a ball. Add more flour as needed. I think I was under a total of 3 cups, but I'm really not totally sure. I was improvising after all.
I was feeling festive but didn't want to make the loaf too Shabbos-y (yes, I just turned that into an adjective). So, I gave it a round braid.
What breads have you improvised recently? Did they turn out? Were they soft and chewy like this one with just a little crunch of those millet and flax seeds? I could definitely see this one as a challah for a nice, healthy Shabbat dinner.
Shabbat Shalom from our bayit to yours!