I made a couple of slight changes to this recipe. White whole wheat was used. The optional nuts weren't added to the dough; they were rolled into the dough.
I used the letterfold technique, and it gave me nice long loaves. I made a half batch of the recipe, enough for 2 pounds of dough. In the center of one, I put almonds. Walnuts were put in the center of the other loaf, which was going to be a thank you gift for a friend.
I put the corresponding nut on top of each loaf, so I could tell them apart:
My baking stone was used. It's been in my warming tray for storage too long! I baked it a bit differently, though, to save my tempermental oven. The bread steams and forms a crust the first half of baking only. Therefore, the loaves were baked at the higher temperature. Halfway through, I changed to 325 degrees convection. The convection baking moved the hot air around, while giving my oven a break. The results were wonderful!:
I decided, however, to freeze our loaf for a week. It was great after being frozen and reheated. The loaf had a nice texture, but it wasn't crunchy from the millet. Maybe the freezing softened the millet. It was a really good bread. By the time I realized that I hadn't taken a picture of the loaf's inside, this is all that was left:
Our friend loved her bread! She said she ate half the loaf the first day, it was so wonderful. She emailed my hubby that "your wife is awesome!" Wow, what a wonderful complement!
Thanks for stopping by. I hope you will leave a comment. I look forward to what you will bake!