Polenta Millet Bread
Category : Bread
2-1/2 teaspoons Active Dry Yeast
3/4 Cup Water, PLUS
2 tablespoons Water
3 tablespoons Honey
1-1/2 Cups Bread Flour
1/2 Cup Whole-Wheat Flour
1/3 Cup Millet, I used amaranth
1/3 Cup Polenta
2 tablespoons vegetable oil
1 teaspoon Salt
Add enough flour to handle dough easily. Turn onto floured board and knead until smooth and elastic. Place in greased bowl, turning once. Cover and let rise in warm place until double in size, about 1 hour.
Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread.
Bake for 30 min, or until medium brown, on the middle brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag.