Crunchy millet bread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw millet seeds |
| 1 | each | Package dry yeast |
| 2 | cups | Warm water |
| ¼ | cup | Safflower oil |
| 2 | tablespoons | Molasses |
| 4 | cups | Whole-wheat flour |
| 1 | cup | Unbleached white flour |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Ginger powder |
| ¼ | teaspoon | Turmeric |
| 2 | tablespoons | Sunflower seeds, toasted |
| ½ | cup | Raisins -=OR=- apricots, optional |
Directions
Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with ½ 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" Submitted By MARK SATTERLY On 10-12-94