Scandinavian Rye Bread
Serves 122 Loaves (baked in a double French Bread pan)
Cook rye berries and millet in separate saucepans.
1/2 cup rye berries, rinsed and drained
2 cups water.
Bring to a boil. Simmer gently until all the water is absorbed, about 40 minutes.
Cover millet with 1 cup of water and bring to a boil. Reduce heat and simmer until all the water is absorbed, about 15 minutes.
1/2 cup millet
1 cup water
Spread grains on parchment paper to cool.
Stir together in mixing bowl with dough hook in place:
1 cup semolina flour
1 cup rye flour
2 1/4 teaspoon dry yeast
1/4 teaspoon salt
Add water and honey. Beat for 2 minutes.
2 1/4 cup warm water (125 F.)
1 Tablespoon honey
Add remaining flour, 1 cup at a time and knead until dough leaves sides of bowl.
3 cups rye flour
3/4 cup oats
Place in bowl sprayed with Pam. Cover and let rise until double.
Punch dough down. Divide in half.
Roll each half in dry oats.
1/2 cup oats
Place in double French bread pan sprayed with Pam. Cover with plastic wrap.
Let rise until double.
Bake at 400 F. 45 minutes.
Have a great week!