Ingredients:
135g sorghum or pearl millet flour
550g wholegrain wheat bread flour
25g yeast
15g white sugar
60ml lukewarm water (for yeast)
340ml water (for dough)
2 tsp salt
15g margarine
Method:
Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.
Combine the millet, wheat flour and salt together and combine with the margarine and yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).
Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.
Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).
Place in an oven pre-heated to 210°C (410°F/Gas Mark 7) and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.
