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Ingredients:
2 Teaspoon(s) Dry yeast (2 packages)
2 Cup(s) Warm water (100-115^F)
1/4 Cup(s) Uncooked oats +
1/2 Cup(s) Millet
1/2 Cup(s) Unsalted sunflower seeds
1 Cup(s) Unbleached white flour
2 Cup(s) Whole wheat flour
1 Tablespoon(s) Dark molasses (treacle)
3 Tablespoon(s) Safflower oil
2 1/2 Cup(s) Plus 1/2 cup whole wheat
Directions: 1. In a large mixing bowl or the bowl of an electric mixer fitted with a dough hook, sprinkle yeast over warm water. Allow to "bloom" for 5 minutes, until yeast is active and bubbly. 2. Add honey, millet, sunflower seeds, and white flour. Mix thoroughly until batter is smooth. Add 2 cups whole wheat flour and beat for 10 minutes. 3. Cover loosely with a clean, damp towel. Set in a warm draft- free place and allow to rise until doubled in bulk, about 30 minutes. 4. Add salt, oil and 2.1/2 cups whole wheat flour. Knead together until dough forms a smooth, springy, soft ball that comes cleanly away from bowl or table. Add additional flour by tablespoons only as needed. 5. Liberally oil a large bowl and place dough in it, turning dough so that it becomes lightly oiled on all sides. Cover loosely and let sit in a warm spot until doubled in bulk and the dough does not spring back when lightly touched. 6. Preheat the oven to 400 degrees and place rack in lower third of oven. Oil two 8 or 9 inch loaf pans. 7. Punch down dough. Turn out onto a lightly floured surface and cut in half. Form each half into a smooth ball by gently kneading outer edges into center. Allow to rest 5 minutes. Form each ball into a loaf by flattening dough into a 12 x 8 x 1.1/2 inch thick rectangle. Beginning from narrow end, roll up tightly, pinch seam closed, and place, seam side down, in loaf pan. Cover loosely and allow to rise until doubled in bulk, or until slightly higher than edges of pans. 8. Bake for 30 minutes, until golden brown and hollow sounding when tapped on bottom. Remove from oven and turn out onto racks to cool. When cooled, wrap tightly and store at room temperature for up to 2 days, or freeze for future use. From The Cookie Lady's Files ~End Recipe Export-
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