Crunchy-Munchy Corn & Millet Bread

From EatingWell: January/February 2009

The outside of this rustic-looking bread is crunchy and the inside is moist and 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, which is sometimes hard to find (look for it near other grains); 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. Recipe by Nancy Baggett for EatingWell.

READER'S COMMENT:

"This recipe has been corrected since it ran in the January/February 2009 edition of the magazine. The end of Step 2 should read: "For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the...

Crunchy-Munchy Corn & Millet Bread Recipe

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4 Reviews for Crunchy-Munchy Corn & Millet Bread

06/13/2011

horsewantedNJ

Recommends this recipe

Great Bread!

Very good bread! I loved the combination of grains! I went with the sesame seed substitution, and because I had no bread flour on hand, I substituted1 cup of AP flour (including 1 tsp added "vital wheat gluten"--I had a box for making seitan) &1 cup whole wheat white (including and added 1 1/2 tsp gluten). Would make again!

Pros: no kneading! :)

Comments

12/24/2010

gkrisg

Recommends this recipe

Crunchy-Munchy Corn & Millet Bread

yummy

Pros: moist, with a delighfully crunchy crust

Comments

09/28/2009

Anonymous

This bread takes a long time before you bake it, but worth the time. I did not use millet, I did use sesame seed. This is great toasted or grilled for sandwiches.

Sally Denhard, Madison Heights, Mi

Comments

09/28/2009

Anonymous

This recipe has been corrected since it ran in the January/February 2009 edition of the magazine. The end of Step 2 should read: "For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the FIRST rise."

Editor's Note, Charlotte, VT

Comments (1)

2 comments

gkrisg wrote 2 years 20 weeks ago

I've made it several times before the correction was posted, and refrigerated it between the first and second rise. It rose beautifully and tasted delicious. Nice to have the flexibility of pacing the rise times.