Sunflower Millet Bread, Egg Salad and Pickled Onions

April 26, 2011

Easter and the its accompanying sugar rush have past.  Now I am left with the daunting question of what to do with three dozen hard-boiled eggs!?!  Luckily, with the exception of my son, we all love eggs.  My daughter was peeling them and eating them as she hunted, but of course that only took care of 2 or 3.

One of my favorite ways to prepare hard-boiled eggs is to make an egg salad.  I happen to love egg salad, but admit that it can be somewhat bland at times.   Sunflower Millet Bread is ideal for egg sandwiches, because it has so much flavor and crunchy texture.  The millet toasts and pops in your mouth.  It has a nutty flavor, as do the sunflower seeds.  Topping the sandwich with pickled red onion adds a bright color contrast, as well as a tangy counterpoint to the egg.

I first fell in love with Sunflower Millet Bread when working at a natural food store in high school.  This recipe is from The Greens Cookbook.  Though it is almost completely based on whole wheat flour, it has a very open, light texture.  The bread slices and toasts very well.  I used the first loaf for egg sandwiches, then sliced and froze the second for breakfast toast in the coming weeks.

The Red Pickled Onions are also from The Greens Cookbook.  They are very easy to make and take only a day to sit and cure.  They are great with this sandwich, but also with sausages or any meal that you want to add a zippy condiment.

Find this and other delicious breads at Yeast Spotting.

Sunflower Millet Bread

adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

makes 2 4 x 8 inch loaves

the Sponge

2 cups warm water

2 Tablespoons honey

2 Tablespoons yeast (or 2 packages)

1 cup all-purpose flour

1 1/2 cups whole wheat flour

Dissolve yeast and honey in warm water in the bowl of the mixer.  Mix in the flours.  Beat until mixture is smooth.  Allow to sit for 45 minutes.  Sponge should be very bubbly when you return.

the Dough

1 1/2 cups millet

1/2 cup sunflower seeds, hulled

3 Tablespoons vegetable oil

1 Tablespoon salt

3- 4 cups whole wheat flour

1 egg (for egg wash on top of bread)

While the sponge is rising, cover millet in hot tap water (not boiling water).  Allow to soak until sponge is ready.  Pour off excess water and add soaked millet to the sponge along with the sunflower seeds, oil, and salt.  Stir to combine.  Mix in the flour 1/2 cup at a time until the dough is supple, but not sticky.  Knead until dough is smooth and elastic.

First rise:

Form dough into a ball and place in an oiled bowl.  Flip the dough ball so that the top of the dough is coated with oil as well.  Cover bowl and place in a warm place.  Let dough rise until doubled, about 45 minutes.

Second rise:

Punch down dough and reform into a ball to redistribute yeast.  Cover and let rise until doubled, about 30 minutes.

Final rise:

Preheat oven to 350 degrees.  Oil 2 4 x 8 inch loaf pans.  Divide dough into 2 even portions.  Press one dough ball into an 8 x 6 inch rectangle.  Roll along the long side to form a log.  Square off at the ends. Place into one of the loaf pans, seam down.  Repeat with the other portion of dough.  Cover loosely with a floured towel or plastic wrap.  Allow to rise 25 minutes.  Beat egg with 1 Tablespoon water.  Brush over the top of the loaves.

Bake:

Bake loaves in the center of the oven for 50- 60 minutes until top is nicely browned.  Place pans on a cooling rack and cool for 10 minutes.  Slide a knife around the edge of pan and invert to remove loaves.  Finish cooling on the rack.  Slice and serve.  Store any leftover bread in a tightly sealed bag on counter or in the freezer.

Simple Egg Salad

makes enough for 2 generous sandwiches

4 hard-boiled eggs, peeled

1/4 cup mayonnaise

salt

freshly ground pepper

optional additions:

2 Tablespoons cornichons, chopped

2 Tablespoons parsley, minced

3 Tablespoons celery, minced

hot pepper flakes

Chop the eggs.  Mix in any optional additions.  Stir in mayonnaise.  Season to taste with salt and pepper.

Pickled Red Onion

adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

makes 2 cups

1 cup thinly sliced red onion

1 quart boiling water

1/2 cup cold water

1/2 cup rice vinegar

5 peppercorns

1 bay leaf

Place sliced onion in a colander.  Pour boiling water over them.  Rinse with cool water.  Place onions in a pint-sized jar.  Add cold water, vinegar, peppercorns, and bay leaf.  Seal and place in the refrigerator.  Onions will taste best if you let them sit overnight.  You may use them after 1 hour though, if you are in a hurry.

Here is a printer friendly version of the recipes:

Sunflower Millet Bread, Simple Egg Salad, and Red Pickled Onions

You may also like:

Oatmeal Whole Wheat Sandwich Bread

Eggs in a Basket of Greens

Roasted Beet and Hazelnut Salad with Feta

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8 Responses to “Sunflower Millet Bread, Egg Salad and Pickled Onions”

  1. Janice Says:

    This lunch reminds me of Grandma Alice. Did you have a delicious cup of tea for lunch too?


  2. Egg salad is one of my and my kids’ favorite sandwiches and this looks like a wonderful loaf to make it with! Thank you for sending it to YeastSpotting.

  3. hobby baker Says:

    It all looks delicious! I adore millet in bread so I must try this. We already used up our eggs in egg salad but we only made 10. :) Might have to boil up some more…

  4. Annabelle Hacker Says:

    On your sunflower millet bread recipe did you really mean 1 Tablespoon of salt? I made it and followed the recipe but it seems a bit salty.


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