Crunchy Millet Bread

Title:
Crunchy Millet Bread

Yield:
2 Loaves

Categories:
Bakery,
Bread




Ingredients:





     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,


          -- 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"