Sourdough Cornmeal Millet Bread
A light, yet hearty bread with a wonderful crunchy texture from the millet.
Servings 1 loaf
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.