Heart Whole Grain Basil Bread

Ingredients:

Two 1/4 ounce envelopes active dry yeast

2 1/4 cups warm water (110 deg)

2 tsp. honey

3 TB. 100% pure maple syrup

4 TB unsalted butter (melted)

3 cups whole wheat pastry four

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)

2 cups unbleached all purpose flour

4 tsp. coarse salt

1 cup fresh chopped basil (large chunks)

1/3 cup millit

1/2 cup rolled oats

1/4 cup flax seeds

1 TB chia seeds

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 egg white

Directions:

1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy.

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

3. On a floured surface kneed dough for about 5 minutes until a smooth ball forms

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so.

4. When dough has risen, punch it in the face

Divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat.

5. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

Let them rise

6. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

Option: Brush on butter right out of the oven

Recipe adapted from Martha Stewart