Whole Grain Cornmeal Bread Recipe

Homemade bread is a simple delight, and this whole grain cornmeal bread recipe is no different. Toasted millet seeds add crunch and flavor for a crusty loaf that is as healthy as it is tasty.



From "Tasting the Seasons"
January 2015

  • Millet
    This whole grain cornmeal bread recipe includes toasted millet for crunch and flavor.
    Photo by Fotolia/joanna wnuk
  • Tasting the Seasons
    Kerry Dunnington has compiled a variety of recipes in "Tasting the Seasons" that celebrate the different foods available throughout the year. Fast and fresh recipes for entertaining or family-style dining, along with humorous culinary stories, offer superb, perfectly seasoned dishes for any occasion.
    Cover courtesy Artichoke Publishers
  • Millet
  • Tasting the Seasons

Total Hands-On Time: 3 hr

Preparation Time: 2 hr 25 min

Cook Time: 35 min

Yield: 2 loaves

Tasting the Seasons (Artichoke Publishers, 2014), by Kerry Dunnington, offers an innovative approach to seasonal cooking, with recipes to interest cooking aficionados and beginners alike. Commentary that informs and inspires a sustainable approach to home cuisine and entertaining accompanies the dozens of flavorful recipes Dunnington has included, creating an eco-friendly, all-occasion cookbook.

You can purchase this book from the MOTHER EARTH NEWS store: Tasting the Seasons.

Full of crunch and texture, this is a delicious loaf. It’s marvelous when simply toasted and keeps well for a few days when refrigerated.
To toast millet, bake in a 350 degrees F oven or toaster oven until lightly browned. Watch closely; there’s a narrow window between toasted and burned.

Ingredients:

• 2 packages active dry yeast
• 1-1/2 cups warm water
• 1 tablespoon sugar
• 3 teaspoons salt
• 1/2 cup cornmeal
• 1 cup warm milk
• 1/4 cup light brown sugar
• 1/2 cup millet seed, toasted
• 1/2 cup whole flax seeds, ground
• 4–5 cups unbleached all-purpose flour

Instructions:

1. In a large bowl, proof yeast with 1/2 cup warm water and sugar.
2. In a medium saucepan, bring remaining 1 cup of water to a boil. Add 1 teaspoon salt and cornmeal. Lower heat to a simmer and cook for 1 minute, stirring vigorously. Cool mixture for about 5 minutes.
3. Transfer the mixture to the bowl with the yeast mixture. Add remaining salt, milk, brown sugar, toasted millet and ground flax seeds; stir until well combined.
4. Add flour, 1 cup at a time, stirring well after each addition. When the mixture begins to pull away from the sides of the bowl, transfer to a floured surface and knead for about 10 minutes or until smooth and elastic.
5. Lightly coat a large bowl with oil, transfer the dough into the bowl and coat the dough on all surfaces with oil. Cover with a kitchen towel and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
6. Punch dough down, cut in half and shape into 2 rounds. Place each in a 9 x 5 x 3-inch loaf pan, cover both pans with a kitchen towel and let the dough rise until doubled in bulk, about 1 hour.
7. Preheat oven to 425 degrees F. Bake loaves for 10 minutes. Lower temperature to 350 degrees F and bake an additional 20–25 minutes or until loaves are light brown and sound hollow when tapped on the top and bottom. Allow the loaves to cool before slicing.

More from Tasting the Seasons:

Bacon and Potato Dinner Recipe
Curried Purslane Soup Recipe


Reprinted with permission from Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun by Kerry Dunnington and published by Artichoke Publishers, 2014. Buy this book from our store: Tasting the Seasons.


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