Ingredients Jump to Instructions ↓

  1. 2 1/2 Tsp Active Dry Yeast

  2. 3/4 C Water -- PLUS

  3. 2 Tbsp Water

  4. 3 Tbsp Honey

  5. 1 1/2 C Bread Flour

  6. 1/2 C Whole-Wheat Flour

  7. 1/3 C Millet -- I used amaranth

  8. 1/3 C Polenta

  9. 1 Tbsp Wonderslim -- *see NOTE

  10. 1 Tsp Salt

  11. Book by Linda West Eckhardt and Diana Collingwood Butts

  12. *NOTE: Original recipe called for 2 T vegetable oil.

  13. Dough Setting Makes one 1 1/4 lb loaf

  14. Some breads happen to be high in fiber and rich in taste and this is one of them. Serve it with hearty fish soups, stews such as cassoulet or as a base for bruschetta. If you don't have polenta, cornmeal can be substituted. Directions are for the dough setting, although this bead can be made and baked in a 1 lb machine. (The flavor will not be the same.) In either event, serve this loaf warm.

  15. 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.

  16. 1 hr. Meanwhile, preheat the oven to

  17. 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet.

  18. 45 deg F 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. Store wrapped in a plastic bag.

  19. Incredibly good.

Instructions Jump to Ingredients ↑

  1. Entered into MasterCook II and tested for you by Reggie Dwork


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