Stonehenge Bread (Bread Machine)
Ingredients
- 1 1/2 lb loaf ⓘ
- 3 tablespoons whole millet
- 1/4 cup Bulgar wheat ⓘ
- 3 tablespoons polenta ⓘ
- 1 1/4 cups boiling water ⓘ
- 3 tablespoons honey ⓘ
- 3 tablespoons unsalted butter, cut into pieces
- 2 cups bread flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1/4 cup medium rye flour
- 1/4 cup rolled oats ⓘ
- 2 tablespoons natural bran ⓘ
- 1 1/2 tablespoons gluten ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 tablespoon fast rising yeast (1 T. plus 1 t. bread machine yeast) ⓘ
Instructions
- Place the millet, bulgur 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 according to the order in the manufacturer's instructions, adding the grains and their soaking liquid as the liquid ingredients.
- Set crust on dark and program for the Basic or Whole Wheat cycle; press Start.
- 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.
Nutrition & Diet Analysis (per serving)
782
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).