---------- Recipe via Meal-Master (tm) v8.02
 
      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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