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!
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.
4 Reviews for Crunchy-Munchy Corn & Millet Bread
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
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