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Polenta Millet Bread

Make Polenta Millet Bread at home with Active Dry Yeast, Water, Honey, Bread Flour, and Whole Wheat Flour. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 tsp
• 3/4 cup
• 2 tbsp
• 3 tbsp
• 1 1/2 cup
• 1/2 cup
• 1/3 cup
• 1/3 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   By Linda West Eckhardt and Diana Collingwood Butts

2. 2

   Add all the ingredients to the bread machine pan.

3. 3

   Process on the dough setting.

4. 4

   Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel.

5. 5

   Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles.

6. 6

   Shape into a ball and flatten slightly with the palm of your hand.

7. 7

   Place on the prepared baking sheet or peel.

8. 8

   Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour.

9. 9

   Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet.

10. 10

    When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread.

11. 11

    Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles.

12. 12

    Transfer from the baking sheet or stone to cool on a rack.

13. 13

    Store wrapped in a plastic bag.

14. 14

    Excellent!! Absolutely incredible flavor and texture.

15. 15

    NOTES: Cal 120

16. 16

    Fat 0.5g

17. 17

    Carbs 25.5g

18. 18

    Fiber 1.7g

19. 19

    Protein 3.7g

20. 20

    Sodium 180mg

21. 21

    CFF 3.9%