Polenta-sunflower-millet bread from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 153) by Beth Hensperger

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sayeater on September 30, 2024

    This is a nice bread machine loaf! I like artisan fermented hearth loaves so am always cautious in my expectation for yeasted bread machine loaves. But you can't beat the dump and go nature of them. This was one of the better machine loaves, the crunch from the millet makes it interesting and the polenta gives it more substance. The sunflower seeds don't stand out as much as I'd expected. Flavor is great, I'm marking this as a make again.

  • ricki on May 06, 2022

    Good-looking loaf with great texture and good flavor. If there was a higher proportion of whole wheat, I'd give it 5 stars, but I'll work on increasing it. On this first try with a 1½ pound loaf, I increased whole wheat (a local, finely milled red wheat) to 1 cup and decreased bread flour to 2 cups. Increased gluten by ½ teaspoon and SAF yeast by ¼ teaspoon, and it worked out well.

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