Four Grain Cornbread
Submitted by: DeniseC, Originally
posted to the Veg-Recipes list by Pat H.
:Vegetarian Times 1998
Serving Size : 12
3/4 cup hot
package dry yeast
1/2 teaspoon honey [or
maple syrup] (optional)
1 1/3 cups
1/2 cup corn
cup whole-wheat bread flour
1 1/2 cups
unbleached white flour
2 teaspoons salt
3 tablespoons rolled oats
Place millet in a small bowl; cover
with 3/4 cup hot tap water. Set aside until millet softens and absorbs water,
about 15 minutes. In a separate small bowl or cup, dissolve yeast and honey
(if desired) in 1
1/3 cups warm water; set aside until foamy.
In a large bowl, combine flours and
salt. Add yeast mixture; knead until mixture is incorporated, about 2 minutes.
Drain millet and add to dough. Knead about 10 minutes, until millet is
evenly incorporated. (Dough will be somewhat sticky).
Lightly oil a large bowl. Place dough
in bowl; immediately turn dough over so that oiled side is up. Cover with a
damp towel and let rise until doubled in bulk, 2 to 3 hours.
Punch down dough; shape into a round
loaf. Place loaf on a floured peel or baking sheet. Sprinkle oats on top,
pressing down lightly to stick to dough. Let rise until almost doubled in
hulk, about 1 hour.
Place bread-baking tiles or baking
sheet into oven; preheat to 450F. Slash top of loaf decoratively and slide
onto heated tiles or baking sheet. Bake until top is well browned and bread
sounds hollow when
tapped on bottom, about 30 to 45 minutes.
Per Serving: 150 Calories; 5g Protein; 1g Fat; 30g Carbohydrates; 0mg
Cholesterol; 389mg Sodium; 3g Fiber.
"Complete Thanksgiving Cookbook: From the Hearth"
NOTES : Cornbread is usually a
quick bread, but this yeasted version is
flavorful and worth the rising time.