Stonehenge Bread (Bread Machine) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Beth Hensperger; like an old-fashioned peasant loaf Ingredients:
3 tablespoons whole millet |
1/4 cup bulgar wheat |
3 tablespoons polenta |
1 1/4 cups boiling water |
3 tablespoons honey |
3 tablespoons unsalted butter, cut into pieces |
2 cups bread flour |
1/2 cup whole wheat flour |
1/4 cup medium rye flour |
1/4 cup rolled oats |
2 tablespoons natural bran |
1 1/2 tablespoons gluten |
1 1/2 teaspoons salt |
1 tablespoon fast rising yeast (1 t. plus 1 t. bread machine yeast) |
Directions:
1. Place the millet, bulgur wheat, polenta, boiling water, honey, and butter in a bowl; let soak for 15 minutes to soften the grains, melt the butter, and cool until warm.
2. Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the grains and their soaking liquid as the liquid ingredients.
3. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start.
4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
5. Let cool to room temperature before slicing.
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