About what the name says. The millet is cooked with the currants (use Zante currants, btw) before adding to bread dough, which makes for amazing flavor. It can get a bit crumbly; the cookbook authors actually recommend white whole wheat flour instead of whole wheat if you can find it.

Ingredients

1	tsp. canola oil
1/2	cup millet, uncooked
1	cup water, boiling
1 1/2	cups currants
2	cups whole wheat flour
1 1/2	cups all-purpose flour
1	tbsp baking powder
2	tsp baking soda
3/4	tsp salt
1/3	cup sugar
1	tbsp caraway seeds
1/2	cup vegan margarine, cold
1 1/4	cups soy milk
1 1/2	cups apple cider vinegar

Directions

1. Preheat the oven to 375 F for at least 20 minutes.
   
   
2. Grease a 9" round cake pan.
   
   
3. Prepare the millet:
   
   
4. In a saucepan, heat the canola oil over medium heat and add the millet. Stir constantly to toast the millet for 2 to 3 minutes, until golden and fragrant. Pour in the boiling water, stir in the currants, and cover. Cook for 18-20 minutes, until the liquid is absorbed and the millet is plump. Remove from heat and fluff with a fork. Partially cover the millet and allow to cool to about room temperature.
   
   
5. Prepare the dough:
   
   
6. In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir in the sugar and caraway seeds, then cut in the cold margarine with either a pastry cutter or two knives held together, until a crumbly mixture forms.
   
   
7. Combine 1 1/4 cups of the soy milk and the vinegar in a measuring cup, and allow it to sit for a minute or two to curdle. Stir the curdled soy milk and the cooled millet mixture into the flour mixture. When a dough starts to form, knead it a few times in the bowl to form a dense ball of dough (if it's too moist, knead in more flour, 1 T. at a time). Don't overwork the dough.
   
   
8. Pat the ball of dough into the prepared cake pan, allowing a 1/2 inch space all around from the edge of the pan, to form a round loaf. With a thin, sharp knife, cut a cross into the top of the loaf. Brush the top of the loaf with soy milk, and brush it a few more times during the baking process. Bake 45-50 minutes or until it is well browned and a knife inserted in the center comes out clean.
   
   

Categories

Breads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol