symbol made this (they make all the bread), but asked me to do the writeup. I have strong feelings about this bread: it is delicious. It's light and fluffy and the millet makes a nice crunch in it without being overbearing. It doesn't have the firm durability of the sourdoughs but it's a delightful sandwich bread.

Also -- and I feel like I should mention this specifically -- it toasts up beautifully. The inside remains light and fluffy, the outside gets brown and crispy, and it has a pretty wide time band in which it is crispy without being burnt or overtoasted. Look at this:

Crunchy Millet Bread

Laurel's Kitchen Bread Book, p.214

Ingredients

• 2 tsp (7g) active dry yeast
• ½ C (120mL) warm water
• 2 tbsp (30mL) honey
• 1 C (235mL) cottage cheese
• 1¼ C (300mL) hot water
•  ½ C (100g) millet
• 5 C (750g) whole wheat flour
• 2½ tsp (14g) salt
• 2 tbsp (28g) butter
  

Directions

1. Dissolve yeast in warm water.
2. Stir together honey, cottage cheese, and hot water.
3. Mix the millet, flour, and salt together.
4. Make a well in the middle; pour in the yeast and cottage cheese mixtures.
5. Adjust as needed to make a soft dough by adding flour or water.
6. Knead until very elastic, ~20 minutes; after ten minutes, smear the butter onto the countertop and work it into the dough.
7. Form the dough into a smooth ball, cover it, and let rise once in a warm place.
8. Divide into two balls, and let them rest, covered, until they regain their suppleness, ~15 minutes.
9. Shape the loaves carefully, dusting the counter with flour to help prevent tearing. Proof in a warm place.
   
10. Bake at 400°F for 10 minutes, then reduce heat to 325°F and bake for another 35.