Home Bread-Bakers v117.n029.3
[Advanced]

Stonehenge Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 30 Jul 2017 22:38:51 -0700
v117.n029.3
* Exported from MasterCook *

                             Bread, Stonehenge

Recipe By     :Beth Hensperger
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread Machine
                 Bread-Bakers Mailing List       Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         2-lb loaf: -- (1 1/2lb loaf):
      1/4           cup  millet -- (3 Tbsp), whole millet
      1/3           cup  bulgar -- (1/4 cup)
      1/4           cup  polenta -- (3 Tbsp)
   1 1/2           cups  boiling water -- (1 1/4 cup)
      1/4           cup  honey -- (3 Tbsp)
   4        tablespoons  unsalted butter -- (3 Tbsp), cut into pieces
   2 2/3           cups  bread flour -- (2 cups)
      2/3           cup  whole wheat flour -- (1/2 cup)
      1/3           cup  medium rye flour -- (1/4 cup)
   3        tablespoons  bran -- (1 1/2 Tbsp)
   2        tablespoons  wheat gluten -- (1 1/2 Tbsp)
   2          teaspoons  salt -- (1 1/2 tsp)
   4 1/2      teaspoons  bread machine yeast -- (3 1/2 tsp)

This combination of nubby whole grains and flours reminds me of an 
old-fashioned peasant loaf in which some wheat flour was used to 
lighten up the heavy all-rye breads in the cold Northern European 
countries. Use the finely ground imported instant polenta that comes 
already mixed with buckwheat flour, if you can find it. Bake this 
bread for the summer solstice.

Place the millet, bulgar 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.

Place the ingredients in the pan per manufacturer's directions, 
adding the grains and their soaking liquid as the liquid ingredients. 
Set the crust on dark and program for basic or whole-wheat cycle. Do 
not use a time delay.

When the baking cycle ends, immediately remove the bread from the pan 
and place it on a rack. Let cool to room temperature before slicing.

Source:
   "The Bread Lover's Bread Machine Cookbook"
S(ISBN):
   "1-55832-156-X"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 4g Fat (17.0% 
calories from fat); 7g Protein; 35g Carbohydrate; 2g Dietary Fiber; 
8mg Cholesterol; 272mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 0730