Crunchy Millet Breadbakery, breads 1 cup raw millet seeds 1 each package dry yeast 2 cup warm water 1/4 cup safflower oil 2 tablespoon molasses 4 cup whole-wheat flour 1 cup unbleached white flour 1 1/2 teaspoon salt 1/4 teaspoon ginger powder 1/4 teaspoon turmeric 2 tablespoon sunflower seeds, toasted 1/2 cup 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" |
