Polenta-Millet Sunflower Bread
2 Tablespoons active
dry yeast
1 pinch sugar
(or drop of honey)
2
1/4 cups warm
water (105°F
- 115°F)
1/2 cup honey
1/4 cup corn
oil or sunflower seed oil
1 large egg
1 Tablespoon salt
1/3 cup raw
millet
1/2 cup polenta
(coarse cornmeal)
1/2 cup raw
sunflower seeds
2 cups whole-wheat
flour
3
1/2 to 4 cups unbleached all-purpose or bread flour
1/2 cup raw
sunflower seeds for sprinking
egg glaze (see below)
1. In
a small bowl, sprinkle the yeast and sugar (or a drop of honey) over ½ cup of
the water. Stir to dissolve and let
stand until foamy, about 10 minutes.
2. In
a large bowl, using a whisk, of the workbowl of a
heavy-duty electric mixer fitted with the paddle attachment, combine the
remaining 1 3/4 cups of water, honey, oil, egg, salt, millet, polenta,
sunflower seeds, and whole-wheat flour.
Add the yeast mixture and beat for 1 minute. Add the unbleached flour 1/2 cup at a time until
a soft dough is formed that just clears the sides of
the bowl, switching to a wooden spoon when necessary if mixing by hand.
3. Turn
the dough out onto a lightly floured work surface and knead until smooth and
elastic, about 3 minutes, adding flour 1 Tablespoon at a time to prevent
sticking. The dough will retain a nubby, tacky quality.
Place in a greased deep container, turn once to coat the top, and cover
with plastic wrap. Let rise at room
temperature until doubled in bulk, about 1 1/2 hours.
4. Turn
the dough out onto the work surface and divide into 2 equal portions. Form into rectangular loaves and place in two
greased 9-by-5-inch loaf pans. Cover
loosely with plastic wrap and let rise at room temperature until level with the
tops of the pans, about 45 minutes.
Twenty minutes before baking, pre-heat the oven to 375°F.
5. Brush
the tops gently with egg glaze and sprinkle with sunflower seeds. Bake in the preheated oven until crusty and
golden, about 35 to 40 minutes. Turn out
of the pans to cool on racks completely before slicing.
Yield:
2 loaves
Egg Glaze
1 egg white
1 Tablespoon water
1 dash salt
Whisk all the ingredients together
until combined and foamy. Use to glaze
uncooked dough before sprinkling with seeds.
Source: Baking Bread – Old and New
Traditions
By Beth Hensperger