Millet Bread

1. In a large bowl, dissolve yeast in warm water.
2. Stiri in honey.
3. Let stand 10 minutes.
4. The yeast is active if the surface is covered with small bubbles.
5. Stir in melted vegetable oil, salt, millet, bran, whole wheat flour and 1 cup bread flour.
6. Beat until mixture pulls away from the bowl in stretchy strands.
7. With a heavy wooden spoon, gradually add 5-5 ½ cup bread flour to make a stiff dough.
8. Turn dough out onto a floured board and knead until smooth and satiny (about 15 minutes) adding more flour as needed to prevent sticking.
9. Place in a greased bowl, turn over to grease top. Cover and let rise in a warm place until doubled (about 50 minutes.
10. ) Punch dough down, divide into 3 equal portions and knead each lightly to release air. Shape each portion into a smooth loaf and place in a greased 9x5-inch loaf pan, lightly grease tops.
11. Cover and let rise until doubled in size (about 30 minutes).
12. Brush loaves with egg white mixture and sprinkle with sesame seeds.
13. Bakei in a preheated 350 °F. Oven for 30 minutes or until tops are golden brown.
14. Transfer to racks to cool.