Stonehenge Bread (bread Machine)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 1 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.
• 2 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.
• 3 set crust on dark and program for the basic or whole wheat cycle; press start.
• 4 when the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• 5 let cool to room temperature before slicing.