Time to step back from the sweet and do something healthy. Like this "Yoga" bread.
I had some starter left over from my cookie experiment (more about that later this month). And my phone (via Flipboard) suggested I make this bread. I wasn't doing much, just making cookies, two different ones. And nursing a sick dog and cleaning the kitchen floor and laundry of course. So I thought, heck yea, make some bread.
I was struck by how similar this recipe was to the bread I usually buy (when I do buy bread which isn't often 'cause have you ever read the label, so much junk in bread) manufactured by The Baker called Yoga bread. It doesn't have all that extra whatever they put in bread to make it last longer. But it does have lots of good things like millet and cranberries and nuts.
Did some tweaking, besides the starter, like added millet and used black strap molasses, extra butter. Cut the recipe in half, let it rise a little longer (cause I didn't use fast acting yeast). It was super spectacular hot out of the oven with a schmear of butter and later toasted with butter and jam. Oh yea, now this is my kind of healthy.
'yoga' bread (adapted from Gourmet)
1 & 1/4 cup white whole wheat flour (plus some for rolling)
1 cup whole wheat flour
1 & 1/4 teaspoons yeast
1/2 cup millet, soaked in water for 5 minutes and drained
1/2 teaspoon salt
1/2 cup warm water
1/4 cup warm milk
2 tablespoon brown sugar
1/2 cup sourdough starter (100% hydration)
3 tablespoons butter (plus more for the bowl and pans)
3/4 cup chopped walnuts
3/4 cup dried cranberries
corn flour for dusting the pan (optional)
In a large bowl combine flours, yeast, millet and salt. In another bowl combine water, milk, brown sugar and sourdough starter and stir into flour mixture. Add walnuts and cranberries and stir until dough forms.
Turn out the dough on a lightly floured surface and knead for 5 minutes or until dough is smooth. Form a ball with the dough and place it in a buttered bowl, cover loosely with plastic wrap and a clean kitchen towel. Place in a warm spot and let rise for 1 hour.
Preheat the oven to 425 degrees. Punch down the dough and knead it briefly just to smooth it out. Divide into two and form each half into a roll. Place each into a small loaf pan that has been buttered and sprinkled with corn flour (or just butter if you don't have corn flour). Cover with plastic warp and a clean towel and let rise for 1 to 1 and 1/2 hours, or until doubled in size.
Sprinkle tops with a little flour and place on bottom rack in the oven. Bake for 20 to 25 minutes. When the loaves are fully baked they should sound hollow when struck on the bottom. Remove from pans and cool on a rack. Makes 2 little loaves. One for you and one to give away (I gave one to my neighbor and she loved it)! Should last a couple of days warped very tightly or slice and freeze for up to 1 week.