---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crunchy Millet Bread
 Categories: Bakery, Breads
      Yield: 2 Loaves
 
      1 c  Raw millet seeds
      1    Pkg dry yeast
      2 c  Water; warm
    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 cup warm water & let stand until
  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 until doubled in bulk. Score the tops,
  brush with warm water & bake at 400 F for 10 minutes. Reduce oven
  to 325 F & bake for another 35 minutes. Cool on racks.
  
  Recipe FROM: Vegetarian Celebrations by Nava Atlas
 
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