1/3 c Millet
1 c Water
1 pn Salt
4 ts Dry yeast
1/2 c Sucanat*
2 1/2 c Warm water
3 3/4 c Wholewheat flour
1 1/4 c Gluten flour
1 3/4 c Rolled oats
2 ts Salt
6 tb Sunflower seeds
2 tb Oil
Wash millet, put in a saucepan with 1 c of water & pinch of salt,
cover & cook over medium heat until the water is absorbed & millet is
soft. Add a little more water if millet needs more cooking.
Dissolve yeast & sucanat in about 1 1/4 c warm water. Let stand till
foamy.
In a large bowl, mix together the flours, oats, salt & sunflower
seeds. Add oil, warm millet, yeast & remaining warm water. Mix into
a stiff dough. If too stiff, add more water, or add more water if
too sticky. The dough should be light & spongy. Knead vigorously for
10 minutes.
Divide dough into 2 equal portions. Lightly oil loaf pans, roll our
dough & place in pans. Lightly brush the tops of the loaves with oil
& let rise in warm place for 30 minutes. Bake at 375F for about 30
minutes or until lightly browned. Lightly oil the crust to tenderize.
Ron Pickarski, “Friendly Foods”
Yields
2 loaves
