Millet-raisin Wheat Bread

INGREDIENTS

INSTRUCTIONS

LOAVES (20 SLICES) DAIRY-FREE  Millet is a pale-yellow, high-protein
grain that is cultivated as a  staple in North Africa and Asia, where
it has been farmed for at  least 6,000 years. In Europe and the United
States, it is grown  mostly for animal feed, but it is available for
your baking needs in  natural food stores.  Combine 1 1/2 cups water
and millet in bowl of heavy-duty electric  mixer or in large bowl. Let
sit for at least 2 hours or overnight to  allow millet to soften.  Stir
in honey. Sprinkle yeast over mixture, stir and let sit 2  minutes. Add
flours and salt. Mix with dough hook or knead by hand  for 8 to 10
minutes, until dough is silky and resilient.  Meanwhile, put raisins in
small bowl, add hot water and let stand  until plump, about 10 minutes.
Drain raisins and mix or knead them into the dough until thoroughly
incorporated. Transfer dough to lightly oiled bowl and cover with
plastic wrap. Let rise in a warm draft-free place until doubled in
volume, about 1 'A hours. Punch dough down, re-cover with plastic  wrap
and let rise again 30    minutes.  Preheat oven to 400 F. Grease two
8-by 4-inch loaf pans or generously  dust baking sheet with whole wheat
flour. Place dough on lightly  floured work surface and cut into 2
equal pieces. Shape dough into  oblong loaves. Alternatively, shape it
into 2 loaves or 14 to 16  rolls. Place loaves in prepared pan or on
baking sheet. Cover with  lightly oiled plastic wrap and let rise in
warm place 20 minutes.  Uncover loaves and, using a spray bottle,
spritz them with water and  dust with whole wheat flour. Make 2 or 3
diagonal slashes in tops of  loaves with serrated knife. Using a spray
bottle, sprirz the oven  walls with water. Work quickly so oven does
not lose heat.  Set pans or baking sheet on middle rack in oven. Bake
35 to 40  minutes (20 to 25 minutes for rolls). The bread is done when
the  crust is dark and firm and the loaves sound hollow when their
bottoms  are tapped. Let bread cool in the pan or on baking sheet for
10  minutes. Transfer loaves to wire rack and let cool completely.
Bread Machine Instructions 1. Combine ingredients in bread pan in
order specified by manufacturer's instructions. 2. Process on whole
wheat medium setting.  Reprinted with permission from Flavored Breads
by Mark Miller and  Andrew MacLauchian. Copyright 1996. Ten Speed
Press, P.O. Box 7123  Berkeley, CA 94707.  PER SLICE: 140 CAL.; 4G
PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.;  0 CHOL.; 293MG SOD.: 2G
FIBER.  Converted by MC_Buster.  Recipe by: Vegetarian Times, October,
1998 page 58  Converted by MM_Buster v2.0l.

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