Polenta-millet bread

 
                         Polenta-Millet Bread 
 
 Recipe By     : Rustic European Breads From Your Bread Machine
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Bread Machine                    Grains
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Tsp           Active Dry Yeast
      3/4  C             Water -- PLUS
    2      Tbsp          Water
    3      Tbsp          Honey
    1 1/2  C             Bread Flour
      1/2  C             Whole-Wheat Flour
      1/3  C             Millet -- I used amaranth
      1/3  C             Polenta
    1      Tbsp          Wonderslim -- *see NOTE
    1      Tsp           Salt
 
 Book by Linda West Eckhardt and Diana Collingwood Butts 
 
 *NOTE:  Original recipe called for 2 T vegetable oil.
 
 Dough Setting
 Makes one 1 1/4 lb loaf
 
 Some breads happen to be high in fiber and rich in taste and this is one of
 them.  Serve it with hearty fish soups, stews such as cassoulet or as a base
 for bruschetta.  If you don't have polenta, cornmeal can be substituted.
 Directions are for the dough setting, although this bead can be made and
 baked in a 1 lb machine.  (The flavor will not be the same.)  In either
 event, serve this loaf warm.
 
 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 towwl and set aside
 to rise in a warm draft-free area until doubled in bulk, about 1 hr.
 Meanwhile, preheat the oven to 375 deg F, 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 deg F 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.  Store wrapped in a plastic bag.
 
 Incredibly good.
 
 Entered into MasterCook II and tested for you by Reggie Dwork
 
 
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 NOTES : W/millet and wonderslim:         W/amaranth with wonderslim:
 Cal  144                                 Cal  158.8
 Fat  0.6g                                Fat  1g
 Carbs  30.5g                             Carbs  33g
 Fiber  2g                                Fiber 2.9g
 Protein  4.4g                            Protein  5g
 Sodium  216mg                            Sodium  217mg
 CFF  4%                                  CFF  5.5%