Ingredients

1 C. raw millet seeds
1 each package dry yeast
2 C. warm water
1/4 C. safflower oil
2 Tbsp. molasses
4 C. whole wheat flour
1 C. unbleached white flour
1 1/2 tsp. salt
1/4 tsp. ginger powder
1/4 tsp. turmeric
2 Tbsp. sunflower seeds, toasted
1/2 C. raisins or apricots, optional

Cooking Instructions

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with 1/2 C. warm water and let stand till it froths. Stir in remaining water, oil and molasses. In a large mixing bowl, combine flours, salt and spices. Make a well in the center 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 till doubled in bulk. Score the tops, brush with warm water and bake at 400 degrees for 10 minutes. Reduce oven to 325 degrees and bake for another 35 minutes. Cool on racks.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)