Crunchy Millet Bread
1 c Raw millet seeds
1 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,
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"