Recipe - Millet Oatmeal Bread

1/3 cup Millet
1 cup Water
1 pn Salt
4 teaspoon Dry yeast
One half cup Sucanat*
2 One half cup Warm water
3 Three fourths cup Wholewheat flour
1 One fourth cup Gluten flour
1 Three fourths cup Rolled oats
2 teaspoon Salt
6 tablespoon Sunflower seeds
2 tablespoon Oil

Wash millet, put in a saucepan with 1 cup 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 One fourth cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini