Combine whole wheat and
white flour. Lightly mix with salt, sugar, sunflower seeds, sesame seed,
and millet. Sprinkle instant yeast over mixture. Add
oil. Mix well.
Pour in all the water
at once and mix well until the mixture clings together and forms a soft
Put dough onto a clean
worktop sprinkled with flour. Knead until smooth and silky, about 7 to
10 minutes. Put in large bowl and cover with tea towel. Put in a warm,
draft-free place until it has doubled in size, about 45 minutes.
Take dough out of bowl,
punch down and knead again. Cover and let rise a second time.
When bread has risen,
punch down and knead for a third time. Form dough into oblongs and place
on baking tray, leaving space between them to double in size. Cover and
let rise for a third time.
Preheat oven to 425°F.
When loaves have doubled,
put tray into hot oven and bake for 40 minutes.
Bread is ready when it
is brown and sounds hollow when tapped.
Yield: Two large loaves
recipe from www.inmamaskitchen.com
the gluten in the flour. When gluten develops, it forms an elastic network
in the inner structure of the dough. Air gets trapped in the pockets formed
in between the strands of that network. The elastic strands are pressured
to swell which increases the volume of the bread. Knead, knead, knead.
If you aren't strong, get a machine with a dough hook.