Title: Crunchy Millet Bread
Categories: Bakery Bread
Yield: 2 Loaves

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"

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