Millet
adds crunchy texture and nutty corn-like flavor to this
dense, mildly sweet loaf.
It’s a great bread
for toast and slices nicely for sandwiches.
- 1 pkg. active dry
yeast
- 3 tbsps. honey
- 1/4 c. warm water
(105-115° )
- 1-1/2 c. bread flour
(7-1/2 ozs., 210 g)
- 1/2 c. whole wheat
flour (2-1/2 ozs., 70g)
- 1/3 c. millet (2-1/3
ozs., 65g)
- 1/3 c. yellow cornmeal
(1-2/3 ozs., 45g)
- 2 tbsps. safflower
oil
- 1 tsp. salt
- 1/4-1/2 c. cold water
- Grease large baking
sheet. Stir yeast and honey into warm water and let
stand
until foamy.
Insert metal blade in
bowl and add remaining ingredients except cold water.
With machine running,
pour in yeast mixture through small feed tube followed
by ice water in a steady stream, only as fast as the
flour absorbs it until dough cleans the side of bowl.
(All ice water may not be needed). Continue to process
for 40 seconds.
Shape dough into a ball.
Place in a lightly floured or greased plastic bag. Squeeze
out air and close end with a wire twisty, allowing space
for dough to rise. Let rise until dough has doubled,
about 1-1-1/2 hours.
Remove twisty and punch
down dough. Shape into a ball by pulling ends of dough
together on top to form smooth surface on bottom. Pinch
ends tightly to seal. Place on prepared baking sheet,
smooth side up, and cover loosely with oiled plastic
wrap.
When loaf has doubled
in size, dust top with whole wheat flour.
Bake in preheated 375°
oven about 32-35 minutes or until deep brown and sounds
hollow when tapped on bottom. Remove from pan and cool
on wire rack.
Makes 1 round loaf
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