From Veganomicon.
I’m not going to type out the ingredients, because you should go buy the book. This bread is really good and I’ve made it twice now. It’s pretty dense, but has a nice flavor from the currants and soy milk (I use vanilla-flavored). Nothing too difficult here, though it does take a while to make it since you have to pre-cook the millet.
Bread also lasts longer than most breads. It’s good enough that it’s usually gone in two days anyway.