Crunchy Millet Bread

Ingredients

1 cup raw millet seeds 1 each package dry yeast 2 cup warm water 1/4 cup safflower oil 2 tbsp molasses 4 cup whole-wheat flour 1 cup unbleached white flour 1 1/2 tsp salt 1/4 tsp ginger powder 1/4 tsp turmeric 2 tbsp sunflower seeds, toasted 1/2 cup raisins -=or=- apricots, - optional	Advertisements

Preparation
 
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"

 

 
Servings: 2

 

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