Polenta-Millet Bread
Yield
1 loafPrep
35 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
water
|
|
| 3 | tablespoons |
honey
|
|
| 1 ½ | cups |
bread flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
millet
|
|
| ⅓ | cup |
polenta
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
|
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
water
|
|
| 45 | ml |
honey
|
|
| 355 | ml |
bread flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 79 | ml |
millet
|
|
| 79 | ml |
polenta
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
Directions
Add all ingredients to the bread machine pan.
Process on the dough setting.
Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel.
Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles.
Shape into a ball and flatten slightly with the palm of your hand.
Place on the prepared baking sheet or peel.
Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a warm draft-free area until doubled in bulk, about 1 hr.
Meanwhile, preheat the oven to 375℉ (190℃), inserting a baking stone or tiles if you are not using a baking sheet.
When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 degree angle to the bread.
Bake for 30 min, or until medium brown, on the middle brown, on the middle rack of the preheated oven on the baking stone or tiles.
Transfer from the baking sheet or stone to cool on a rack.
