1 c Raw millet seeds

1 ea Package dry yeast

2 c Warm water

1/4 c Safflower oil

2 tb Molasses

4 c Whole-wheat flour

1 c Unbleached white flour

1 1/2 ts Salt

1/4 ts Ginger powder

1/4 ts Turmeric

2 tb Sunflower seeds, toasted

1/2 c Raisins -=OR=- apricots,

-- optional Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with 1/2 c warm water & let stand till it froths. Stir in remaining water, oil & molasses. In a large mixing bowl, combine flours, salt & spices. Make a well in the centre & pour in the wet mixture. Work into a dough & then add sunflower seeds & raisins or apricots if using. Knead dough for 10 minutes, adding more flour as needed. Cover & let rise until doubled in bulk. Punch down, divide dough into two parts & shape into loaves. Place in loaf pans & let rise till doubled in bulk. Score the tops, brush with warm water & bake at 400F for 10 minutes. Reduce oven to 325F & bake for another 35 minutes. Cool on racks. Nava Atlas, "Vegetarian Celebrations"