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Crunchy millet bread

Yield: 2 Loaves

Ingredients:

• 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

Instructions:

-- 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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