Tasting the Seasons (Artichoke Publishers, 2014), by Kerry Dunnington, offers an innovative approach to seasonal cooking, with recipes to interest cooking aficionados and beginners alike. Commentary that informs and inspires a sustainable approach to home cuisine and entertaining accompanies the dozens of flavorful recipes Dunnington has included, creating an eco-friendly, all-occasion cookbook.
You can purchase this book from the MOTHER EARTH NEWS store: Tasting the Seasons.
Full of crunch and texture, this is a delicious loaf. It’s marvelous when simply toasted and keeps well for a few days when refrigerated.
To toast millet, bake in a 350 degrees F oven or toaster oven until lightly browned. Watch closely; there’s a narrow window between toasted and burned.
• 2 packages active dry yeast
• 1-1/2 cups warm water
• 1 tablespoon sugar
• 3 teaspoons salt
• 1/2 cup cornmeal
• 1 cup warm milk
• 1/4 cup light brown sugar
• 1/2 cup millet seed, toasted
• 1/2 cup whole flax seeds, ground
• 4–5 cups unbleached all-purpose flour
1. In a large bowl, proof yeast with 1/2 cup warm water and sugar.
2. In a medium saucepan, bring remaining 1 cup of water to a boil. Add 1 teaspoon salt and cornmeal. Lower heat to a simmer and cook for 1 minute, stirring vigorously. Cool mixture for about 5 minutes.
3. Transfer the mixture to the bowl with the yeast mixture. Add remaining salt, milk, brown sugar, toasted millet and ground flax seeds; stir until well combined.
4. Add flour, 1 cup at a time, stirring well after each addition. When the mixture begins to pull away from the sides of the bowl, transfer to a floured surface and knead for about 10 minutes or until smooth and elastic.
5. Lightly coat a large bowl with oil, transfer the dough into the bowl and coat the dough on all surfaces with oil. Cover with a kitchen towel and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
6. Punch dough down, cut in half and shape into 2 rounds. Place each in a 9 x 5 x 3-inch loaf pan, cover both pans with a kitchen towel and let the dough rise until doubled in bulk, about 1 hour.
7. Preheat oven to 425 degrees F. Bake loaves for 10 minutes. Lower temperature to 350 degrees F and bake an additional 20–25 minutes or until loaves are light brown and sound hollow when tapped on the top and bottom. Allow the loaves to cool before slicing.
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Reprinted with permission from Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun by Kerry Dunnington and published by Artichoke Publishers, 2014. Buy this book from our store: Tasting the Seasons.