Perfect Vegan Whole Wheat Millet Bread

3 1/2 tsp dry yeast
1/4- 1/3 cup sugar (adjust to your taste)
1 1/2 cups soy milk (108 to 115 degrees)
1/2 tsp. salt
3 tbsp melted vegan margarine
2-3 tbsp vegetable oil
3 cups whole wheat pastry flour
1/2-1 cup whole wheat flour
1/2 cup millet
water as needed to thin dough

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm soy milk. Let stand 5 minutes. Combine 1/3 cup sugar, salt, butter, oil, and 1 cup warmed soy milk with the yeast. Add pastry flour, beating at medium speed with mixer until well-blended and smooth. Fold in millet.

Gradually stir in enough whole wheat flour to make soft dough. Place in well- greased bowl turning to grease top. Cover and let rise 1 to 1 1/2 hours until doubled in bulk. Punch down, turn dough onto well-floured surface and knead several times. Cover and let rise until doubled in bulk. Bake at 325 degrees for 20 to 25 minutes or until golden brown.

Sweet, soft, yeasty tasting. The whole wheat adds a complexity and heartiness! For white rolls, sub the whole wheat flour for pastry flour and exclude the millet.