Millet Oat Bread

Hands on Time: 20 minutes
Baking Time: 40 minutes
Total Time: 2 hours 30 minutes including rise time
Yield: 2 loaves

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Rating: 2.3/5 (4 votes cast)

Millet has a nice popcorn flavor that adds texture and taste to breads.


  • 1/2 cup millet
  • 1 cup water
  • 2 packages (2 scant tablespoons) dry active yeast
  • 1/2 cup warm water
  • 2 cups warm milk (low or no fat is fine)
  • 1/4 cup honey or sugar
  • 2 tablespoons vegetable or olive oil
  • 1 cup WEM Old Fashioned Oats
  • 2 teaspoons salt
  • 3 cups WEM Whole Wheat Flour
  • 3 1/2-4 cups WEM All-Purpose (unbleached) Flour



  1. In medium size saucepan, cook millet in water for 5 minutes. Cover and let cool.
  2. In a large bowl, dissolve yeast in warm water.
  3. Stir in warm milk, honey or sugar, oil, oats, salt, whole wheat flour, and cooled millet.
  4. Beat vigorously by hand or with an electric mixer for 3 minutes.
  5. Stir in the unbleached flour.
  6. Turn out on a floured surface and knead for 5 minutes (or knead with mixer using the dough hook attachment.)
  7. Place in an oiled bowl, turning once to coat. Cover and set in a warm place to rise for 1 hour.
  8. Deflate the dough and on lightly floured surface shape into 2 loaves.
  9. Place in loaf pans coated with oil or cooking spray.
  10. Cover and let rise 20 minutes.
  11. Preheat oven to 375 degrees.
  12. Bake 40 minutes or until crust is golden brown.
  13. Remove from pan and cool on rack.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
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