Crunchy Millet Bread

Title: CRUNCHY MILLET BREAD

Categories: Bakery, Breads

Yield: 2 loaves

1 c Raw millet seeds

1 ea Package dry yeast

2 c Warm water

1/4 c Safflower oil

2 tb Molasses

4 c Whole-wheat flour

1 c Unbleached white flour

1 1/2 ts Salt

1/4 ts Ginger powder

1/4 ts Turmeric

2 tb Sunflower seeds, toasted

1/2 c Raisins -

5 to 7 minutes.

Combine yeast with 1/2 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

400F for 10 minutes. Reduce oven to

325F & bake for another 35 minutes. Cool on racks.

Nava Atlas, "Vegetarian Celebrations" --