1/2 c. millet

2 c. water

1/2 t. salt

2T active dry yeast (2 pkgs.)

1/2 c. water

1/4 c. oil

1/2 t. salt

1 1/4 c. water

4 T sugar (or, use 1 c. water and 1/2 c. honey or rice syrup)

1 C walnuts, chopped

5 c. whole wheat flour (or 1/2 unbleached and 1/2 wwheat)

Cook millet, covered, in 2 c water with the salt for 30 minutes.  In a large mixing bowl, soften the yeast in 1/2 c water.  When cooked milled has cooled to lukewarm, add to yeast.  Stir in oil, 1/2 t salt, 1 c water, brown rice syrup or sugar, and nuts.  Mix well.  Stir in flour, kneading in the last bit a little at a time, for 10 minutes.  Let rise, covered, until double (about an hour).  Place into two lightly oiled loaf pans and let rest 10 minutes.  Bake at 425 for 15 minutes, then cover tops with foil and continue to bake with oven temp reduced to 350 for 30 minutes more.

This also works nicely with cooked oatmeal, 2 cups, in place of the millet and water.  This makes a hearty bread that is crusty on the outside and very moist inside.  Makes amazing cinnamon toast!

Tags: flour