Millet Bread

Course : Breads
Serves: 1
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1 tablespoon active dry yeast
3 cups warm water
1 cup nonfat dry milk
1/4 cup honey -- preferably buckwhe
5 cups white flour -- preferably
4 1/2 cups whole wheat flour -- up to 5
2 cups whole grain millet
2 teaspoons salt
1/4 cup vegetable oil -- preferably
1/2 cup wheat germ
1 1/2 cups white flour unbleached
1 Cup safflower

Preparation / Directions:

Makes two 9-inch loaves or three 8-inch loaves Put the yeast in a large bowl and pour a little warm water over it. Let it stand until dissolved. Add remaining warm water, the dry milk, the honey, and mix well. Add 3 1/2 cups of the white flour and 3 1/2 cups of whole wheat flour and beat about 50 strokes. Cover with plastic wrap, and let stand in a warm place for 1-3 hours. Stir all the remaining ingredients into the sponge, holding back 1/2 cup of white flour. Turn the dough out onto a floured surface, let rest a few minutes while you clean out the bowl and grease it, then knead 8-10 minutes, incorporating as much of the remaining flour as necessary until you have a smooth, elastic dough. Put the dough back in the greased bowl, turning to coat; cover with plastic wrap and let stand about 1 to 1 1/2 hours, until double in bulk. Punch down and let rise, covered, until double - about 45 minutes. Form into 2 loaves and put in 2 greased 9-inch bread pans (or you can use three 8-inch pans). Cover lightly with a towel and let rise 30 minutes. Bake 10 minutes in preheated 400 F oven, then reduce heat to 350 F and continue baking 35 minutes. Turn out of the pans and cool on racks.

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