The outside of this rustic-looking bread is crunchy and the inside is soft, with a smattering of small bits of corn grits and millet or sesame seeds. The loaf's mild corn flavor goes well with chowders, stews and Tex-Mex dishes. The bread calls for millet, but sesame seeds can be substituted with good results. A pot with a 9- to 10-inch diameter, such as a Dutch oven, will produce a nicely domed loaf, while a wider-bottomed pot will allow the dough to spread out and form a relatively flat loaf. Download a Free Healthy Recipe Cookbook for Chili, Soups and Stews!