Hearty Whole Grain Basil Bread

I have always had a slight obsession with bread.

I think it stemmed from my early years...We would go to my grandmas and she would always have a fresh sour dough, or french loaf sitting on her counter.

It made me salivate every time I saw it.

And then I ate it. Alot of it.

I could pack a whole "loaf" or, shall we say yard stick, of that french bread sitting on the counter. Nothing could stop me.

You want to know what's gross?

I would dip my bread in whole milk. White bread dipped in whole milk.

Doesn't that make you hungry? No? Well then maybe this will..

You see, for birthdays, we always got to go to our favorite restaurants. I, every year, chose olive garden, and you can bet it wasn't for the all you can eat salad..It was for the all you can eat breadsticks. And trust me, I ate all that I could eat.

Of coarse, NOW I have learned some self control, but I still drool when I walk past bakeries, and gaze at fresh baked breads through the window. Sure I could have a slice...But I want the whole loaf. Just me, my loaf, some Real Housewives of O.C., and a big glass of milk soy milk.

A girl can dream right.

But I can assure you that I definitely don't deprive. It may not be a loaf, but it isn't a slice fit for a Baby Boo either. And although sourdough bread will always have a special place in my heart, I have grown to love whole grains.

It makes me happy to know that I can enjoy one of my favorite foods while still getting a lot of nutrients for my body. Nothing over processed and nothing bleached, it's just pure and natural grains.

And sure I can buy any kind of loaf like that at the grocery store, but there is something much tastier about fresh bread coming straight out of your oven. Your in control of what goes into it, including the bread and your body. Also not to mention, hot & steamy out of the oven...

Oh, sorry wrong picture,

Hot and steamy out of the oven...

So.Much.Better.

Heart Whole Grain Basil Bread

adapted from MarthaStewart

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. Yeast should look like so:

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,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

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

Show it whose boss, and then 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.