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1
In a saucepan heat enough water to cover the seeds, to a boil.
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2
Pour over seeds and let sit in the refrigerator overnight.
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3
Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl.
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4
Add all other ingredients, starting with the bread flour, then everything else on top.
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5
Mix with dough hook on low.
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6
Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
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7
Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
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8
Punch down dough and let relax for 10 to 15 minutes.
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9
Divide it into two pieces.
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10
Form pieces into loaf shapes.
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11
Place in loaf pans.
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12
Allow to rise for another 45 minutes to 1 hour.
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13
Eggwash each loaf and with a sharp knife score top.
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14
Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
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15
In a large saute pan, heat oil.
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16
Add 1 cup millet and cook, stirring until the millet begins to toast and become brown.
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17
Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed.
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18
Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
