Crunchy Millet Bread

Ingredients

1 millet seeds
1 package dry yeast
475 ml warm water
60 ml safflower oil
30 ml molasses
500 gr wheat flour
130 gr unbleached flour
4 gr salt
1 gr ginger powder
1 gr turmeric
2 sunflower seeds
85 gr raisins

Instructions

-optional Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with half 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 200ºC for 10 minutes. Reduce oven to 160ºC & bake for another 35 minutes. Cool on racks. Nava Atlas, "Vegetarian Celebrations"