Instructions: Start the millet soaking in the hot water. Use very hot tap water, not boiling water, which will make the millet too soft.

Dissolve the yeast in the warm water in a large bowl. Then, stir in the honey, white flour and 1 1/2 cups of the whole wheat flour. Beat vigorously with a spoon to form a smooth thin batter. Cover and set aside to rise in a warm place until doubled in size, about 40 minutes.

Stir in the corn oil, salt and millet, including any of the water that has not been absorbed. Then fold in about 3 cups of the whole wheat flour, 1/2 a cup at a time, giving the bowl a quarter turn between folds to approximate kneading. When the dough is too thick to fold in any more flour, turn out onto a floured work surface, and knead, adding only enough flour to prevent sticking.

When the dough is smooth and elastic, after 5-8 minutes of kneading, place it in an oiled bowl, turn it over to coat the top and cover. Let it rise until doubled in size, 45 minutes. Punch the dough down and let rise again, about 35 minutes.

Shape the dough into two loaves and place in oiled bread pans. Let them

until doubled in size. about 25 minutes. Preheat the oven to 350F, brush the tops of the loaves with the egg wash. Bake until nicely browned on the top and sides, about 50-60 minutes.

Oh yes, I like millet!

NOTES : The whole kernels of millet give this wheat bread a crunchy texture and a grainy sweetness. It makes exceptionally good toast, grains of millet take on a nutty taste.

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