Instructions: 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.

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