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Sourdough Cornmeal Millet Bread
Prep Time
3 hrs 30 mins
Cook Time
30 mins

A light, yet hearty bread with a wonderful crunchy texture from the millet.

Course: Bread, Sourdough
Cuisine: All-American
Keyword: Bread, cornmeal, Millet, sourdough
Servings: 1 loaf
  • 1 teaspoon yeast
  • 1/4 cup honey
  • 1/2 cup warm water
  • 1 cup sourdough starter
  • 2 tablespoons vegetable oil
  • 1/3 cup millet
  • 1/3 cup cornmeal
  • 1 teaspoon salt
  • 3 cups flour
  1. In a mixing bowl, dissolve yeast and honey in warm water; set in a warm spot for about 10 minutes, until mixture becomes bubbly. Add starter, oil, millet, cornmeal and salt; mix well. Stir in 1 1/2 cups of the flour then continue mixing in enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.

  2. Turn out onto a lightly floured board and knead 5 to 8 minutes, until dough is smooth and elastic, kneading in more flour if needed to keep dough from sticking. Form dough into a ball and place in a lightly oiled bowl, turning to coat all sides. Cover loosely and set in a warm place to rise until doubled, about 1 1/2 to 2 hours.

  3. Punch down dough and knead briefly on a floured surface. Shape into a loaf and place in a greased 9 x 5-inch pan. Cover loosely with plastic wrap and place the loaf in a warm spot to rise for about 1 hour.

  4. Bake at 375° for 30 to 35 minutes, or until golden brown. If desired, brush top of hot loaf with about 2 teaspoons of butter. Cool on wire rack.