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”
Yields
2 Loaves