Millet Bread

• 1 tablespoon active dry yeast
• 3 cups warm water
• 1 cup nonfat dry milk
• 1 cup honey preferably buckwheat
• 5 cups white flour preferably
• 1 cup whole wheat flour 4 1/2 to 5
• 2 cups millet whole grain
• 1 tablespoon kosher salt or 2 t table salt
• 1 cup vegetable oil preferably safflower
• 1 cup wheat germ
• 1 cup white flour 1 to 1 1/2

1. Makes two 9-inch loaves or three 8-inch loaves
2. Put the yeast in a large bowl and pour a little warm water over it. Let it stand until dissolved. Add remaining warm water, the dry milk, the honey, and mix well. Add 3 1/2 c of the white flour and 3 1/2 c of whole wheat flour and beat about 50 strokes. Cover with plastic wrap, and let stand in a warm place for 1-3 hours.
3. Stir all the remaining ingredients into the sponge, holding back 1/2 c of white flour.
4. Turn the dough out onto a floured surface, let rest a few minutes while you clean out the bowl and grease it, then knead 8-10 minutes, incorporating as much of the remaining flour as necessary until you have a smooth, elastic dough. Put the dough back in the greased bowl, turning to coat; cover with plastic wrap and let stand about 1-1 1/2 hours, until double in bulk.
5. Punch down and let rise, covered, until double-about 45 minutes.
6. Form into 2 loaves and put in 2 greased 9-inch bread pans (or you can use three 8-inch pans). Cover lightly with a towel and let rise 30 minutes.
7. Bake 10 minutes in preheated 400 degree F oven, then reduce heat to 350 degrees F and continue baking 35 minutes. Turn out of the pans and cool on racks.

active dry yeast, warm water, nonfat dry milk, honey, white flour, whole wheat flour, millet, kosher salt, vegetable oil, germ, white flour

Taken from www.yummly.com/recipe/Millet-Bread-1664518 (may not work)