Crunchy Millet Bread
yeast, active dry
unbleached all-purpose flour
or apricots, optional
Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes.
Combine yeast with ½ cup warm water and let stand until it froths.
Stir in remaining water, oil and molasses.
In a large mixing bowl, combine flours, salt and spices.
Make a well in the centre and pour in the wet mixture.
Work into a dough and then add sunflower seeds and raisins or apricots if using.
Knead dough for 10 minutes, adding more flour as needed.
Cover and let rise until doubled in bulk.
Punch down, divide dough into two parts and shape into loaves.
Place in loaf pans and let rise until doubled in bulk.
Score the tops, brush with warm water and bake at 400℉ (200℃) for 10 Reduce oven to 325F and bake for another 35 minutes. Cool on racks.