Crunchy Millet Bread

---------- Recipe via Meal-Master (tm) v8.02

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 -=OR=- apricots,
-- optional

Toast millet in hot dry skillet, stirring frequently, for 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
water & bake at 400F for 10 minutes. Reduce oven to 325F & bake for
another 35 minutes. Cool on racks.

Nava Atlas, "Vegetarian Celebrations"

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