Ingredients
- 2 sunflower seeds
- 1 millet seeds (raw)
- 4 c wheat flour (whole)
- 2 c warm water
- 1 c unbleached flour (white)
- 1/2 c raisins
- 1/4 c safflower oil
- 2 tb molasses
- 1 1/2 ts salt
- 1/4 ts ginger powder
- 1/4 ts turmeric
- 1 package dry yeast
-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"
