Crunchy millet bread

2 loaves

Ingredients

Quantity Ingredient
1 cup Raw millet seeds
1 each Package dry yeast
2 cups Warm water
¼ cup Safflower oil
2 tablespoons Molasses
4 cups Whole-wheat flour
1 cup Unbleached white flour
1½ teaspoon Salt
¼ teaspoon Ginger powder
¼ teaspoon Turmeric
2 tablespoons Sunflower seeds, toasted
½ cup Raisins -=OR=- apricots, optional

Directions

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with ½ c warm water & let stand till it froths. Stir in remaining water, oil & molasses.

In a large mixing bowl, combine flours, salt & spices. Make a well in the centre & pour in the wet mixture. Work into a dough & then add sunflower seeds & raisins or apricots if using. Knead dough for 10 minutes, adding more flour as needed. Cover & let rise until doubled in bulk.

Punch down, divide dough into two parts & shape into loaves. Place in loaf pans & let rise till doubled in bulk. Score the tops, brush with warm water & bake at 400F for 10 minutes. Reduce oven to 325F & bake for another 35 minutes. Cool on racks.

Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 10-12-94

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