Big Sur Hide Bread (Rolls)

What to do with the millet in my pantry?  I have been waiting for the perfect bread recipe to use it in. If you have not had it before, millet adds a great texture to breads. I have a millet bread that I used to make in college, but it is a yeast bread and I was looking for something a bit faster and less fussy.    This recipe combined the millet with bran, flax, sesame seeds and sunflower seeds – an all-star texture combination.


The resulting rolls are a real treat.  Like english muffins, they are best sliced in half and toasted. 20140524-212206.jpg

They are equally good with dinner, as the base for a turkey sandwich, or as breakfast.  They can be simply toasted with butter, but I love mine with date spread.


Since there are no preservatives in the rolls, after the 2nd day I would advise slicing them and storing them in the freezer.  I then microwave them for about 15 seconds before toasting them.

Big Sur Bakery Hide Bread

5 cups all-purpose flour, plus extra flour for dusting
1/2 cup flax seeds
1/2 cup sesame seeds
2 cups oat bran
1/4 cup sunflower seeds
1/2 cup amaranth, quinoa, millet, or poppy seeds (or any combo of these) – I used millet
2 tablespoons dulse flakes, or 1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup plus 2 tablespoons beer
2 1/2 cups buttermilk, half-and-half, milk, or water – I used buttermilk
unsalted butter, softened for serving


Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Line a baking sheet with parchment paper if desired.

Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center.


Add the beer and the buttermilk.


Mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter.


Cut it into 1 1/2-inch-thick slices and par them down with your hands to form patties. Place the patties on the baking sheet and bake them for 45 minutes, until golden brown.


Let them cook completely.


To serve, slice each patty in half, toast it well, and smear with butter (hs note: a sprinkling of salt works wonder here as well). And seriously, make sure to toast it. Hide bread is similar to an English muffin in that if you don’t toast it, it’ll taste raw.


Makes about fifteen 4-inch patties.





One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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