Sesame and Millet Bread

This is modified from the Tassajara Bread Book, which describes the result as "super-rich, melt-in-your-mouth, greed-arousing". If you don't have a copy of that book, go get one. That recipe calls for sesame meal, which I have never run into. I use tahini. Be sure to stir the tahini well before using; it tends to settle. The bottom of the container can become very firm and hard to mix in.

• 1/3 C lukewarm water
• 1 T dry yeast
• 1 t sugar
• 2 C milk
• 1/2 C honey
• 2 C unbleached white flour
• 1 C whole wheat flour
• 1 C cracked or whole millet
• 2 C tahini
• 1 T salt
• 2 or 3 or more C whole wheat flour

Dissolve the yeast in lukewarm water, add 1 t sugar. Let sit until bubbly.

Mix the honey, milk, and two cups of white flour.

Add the dissolved yeast and mix well, Mix in 1 C of whole wheat flour. Let sit in a warm place for an hour.

Add the salt, tahini, and millet and mix well. Add enough more whole wheat flour to make dough. Knead. Let rise another hour.

Punch down, form loaves, and bake at 350 for about 45 minutes.