Polenta-Millet Bread
Submitted by kiansgurl2001
Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.
YIELD
1 loafPREP
35 minCOOK
30 minREADY
2 hrsThis bread combines two underused grains for a loaf with serious texture and character. Polenta (coarse cornmeal) and whole millet seeds fold into a dough of bread flour and whole wheat, creating a crumb that’s slightly crunchy from the millet and faintly gritty from the cornmeal in the best possible way. Honey adds a subtle sweetness that rounds out the earthy grain flavors.
The bread machine handles the mixing and initial rise on the dough setting, but the final shaping and baking happen by hand. After a second rise on a baking sheet (or a peel if you’re using a baking stone), the round loaf gets scored and baked until medium brown with a firm, crackly crust.
Scoring the top at a 45-degree angle before baking isn’t just decorative. It controls where the bread expands during the oven spring, preventing random cracks and giving the loaf a clean, artisan look.
Kitchen Tips
- Use the bread machine dough setting only. Don’t bake in the machine or you’ll miss the crusty exterior a hot oven provides
- Knead briefly after removing from the machine to deflate any large air bubbles. A few seconds is enough
- A baking stone or tiles produce the best crust. Preheat the stone with the oven for at least 30 minutes
- Score the dough just before baking, not earlier. Early scoring lets the dough deflate
Variations
- Add a handful of sunflower seeds or flax seeds to the dough for extra crunch and nutrition
- Brush the top with an egg wash before baking for a shiny, darker crust
- Use this bread for hearty sandwiches or toast it thick and top with butter and honey
Ingredients
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.
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