---------- 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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