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Crunchy Millet Bread

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      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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