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Polenta-Millet Bread















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


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
cup millet
cup polenta
2 tablespoons vegetable oil
1 teaspoon salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 41119% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 596mg 25%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 20%
Sugars g
Protein 22g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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