Higher Ed Whole Wheat Millet Bread

http://www.nytimes.com/2012/05/09/us/politics/senate-republicans-block-bill-on-student-loan-rates.html?_r=1&ref=politics
The GOP would choose to increase interest rates on college student loans.


Higher-Ed 
Whole Wheat Millet Bread
Makes 16 servings


You need food to live, but you need a college degree if you want to live comfortably.  

6 Tbsp. honey
2-1/2  tsp. dry yeast
1-1/2 cups warm water
2-1/4 cups whole wheat bread flour
2 Tbsp. oil
1 tsp salt
1/2 cup millet
1/4 cup bulghur wheat
1-1/2 cups white bread flour
1 egg, beaten with 1 Tbsp. milk


Dissolve honey and yeast in warm water.  Let stand 5 minutes.  Stir in 1-3/4 cups whole wheat bread flour, oil and salt.  Let rise, covered, in warm place until doubled, about 1 hour.


Stir in remaining whole wheat bread flour, millet and bulgur.  Place in food processor with fitted blade.  Add white flour and run 1 to 2 minutes or until stiff dough forms and pulls away from sides of work bowl.  Put dough in greased bowl and let rise 1 hour.


Heat oven to 375°F.  Punch down dough and divide in half.  Shape dough into two round loaves.  Place loaves on lightly greased baking sheet.  Cover and let rise 20 minutes.


Brush loaves with egg mixture and bake 30 to 35 minutes or until loaves are well browned and bottom sounds hollow when tapped.  Cool on wire racks.


Tip:
Serve warm with butter, or serve the next day with a thick slice of Havarti cheese.