Serves: 5
Total Calories: 665

1/3 cup millet
1 cup water
1 pinch salt
4 teaspoons yeast dry
1/2 cup sucanat*
2 1/2 cups water warm
3 3/4 cups whole wheat flour
1 1/4 cups gluten flour
1 3/4 cups rolled oats
2 teaspoons salt
6 tablespoons sunflower seeds
2 tablespoons oils

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.

Nutritional Facts:

Serves: 5
Total Calories: 665
Calories from Fat: 161

More Recipes from the Cook'n Vegetarian Cookbook:
Arroz Con Huevos
Baked Flatbread with Garlic (Lahsooni Naan)
Berry Pecan Cornbread
Braided Sweet Potato Bread
Cinnamon Swirl Bread
Corn Muffins
Dilly Bread
Finnish Rye Bread
French Bread
Millet Oatmeal Bread
No-Wait Wheat-Oat Bread
Oat Bran Russian Black Bread
Raisin Bread
Sweet Potato Biscuits
Vegetarian Focaccia
Wheat Soy Sesame Bread
Whole Wheat Flatbread (Chapati)
Whole Wheat Tortillas