* Exported from MasterCook *
Bread, Stonehenge
Recipe By :Beth Hensperger
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
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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"
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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