Crunchy Munchy Corn & Millet Bread
Submitted by happyzhangbo
Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.
YIELD
14 servingsPREP
18 minCOOK
60 minREADY
24 hrsThis bread has texture for days. Literally.
Cornmeal and corn grits give it a gritty, satisfying chew. Millet seeds pop between your teeth like tiny crunchy surprises. Whole wheat flour adds earthiness. And the long overnight rise, 12 to 18 hours at room temperature, develops the kind of complex, tangy flavor that no quick bread can touch.
Baked in a Dutch oven with the lid on, the trapped steam creates a crackling, artisan-bakery crust that shatters when you tear into it.
No kneading required. Just stir, wait, and bake. The time does all the work.
Kitchen Tips
- The long first rise is not optional. It’s what develops the flavor and the open crumb structure
- Pour boiling water over the cornmeal and grits first to soften them. This prevents a gritty, undercooked texture in the finished loaf
- The dough should be moist and sticky but stiff. Resist the urge to add too much flour
- Let the loaf cool before slicing. Hot bread tears instead of cutting cleanly, no matter how tempting it smells
Ingredients
Directions
Mix dough:
Place ⅔ cup cornmeal and corn grits (or polenta) in a medium bowl.
Gradually stir in boiling water until well blended and lump-free. Let stand until barely warm.
Thoroughly stir 2 cups bread flour, whole-wheat flour, 3 tablespoons millet (or sesame seeds), sugar, salt and yeast in a 4-quart (or larger) bowl.
Thoroughly stir yogurt and oil into the cornmeal mixture.
Stir ¾ cup ice water into the cornmeal mixture until smoothly incorporated.
Stir the cornmeal mixture into the flour mixture, scraping down the sides and mixing just until the ingredients are thoroughly blended; it may seem too dry initially, but it usually comes together with sufficient stirring.
The dough should be moist and somewhat sticky, but fairly stiff.
If the mixture is still too dry, stir in just enough additional ice water to facilitate mixing, but don’t overmoisten.
If the dough is too wet, stir in just enough flour to stiffen slightly.
Lightly coat the top with oil.
Cover the bowl with plastic wrap.
First rise:
Let the dough rise at room temperature (about 70°F) for 12 to 18 hours; if convenient, stir once partway through the rise.
For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
Second rise:
Generously coat a 3½ to 5-quart Dutch oven (or similar ovenproof pot) with oil.
Coat the bottom and sides with 1 tablespoon each cornmeal and millet (or sesame seeds).
Vigorously stir the dough to deflate it. If it’s soft and very sticky, stir in just enough bread flour to yield a firm but moist dough (it should be fairly hard to stir).
Transfer the dough to the pot.
Lightly coat the dough with oil, then smooth the top using a well-oiled rubber spatula or your fingertips.
Sprinkle with the remaining 1 tablespoon each cornmeal and millet (or sesame seeds) and pat down.
Put the lid on the pot or tightly cover with foil.
Let rise at warm room temperature until the dough is double the deflated size, 1½ to 1½ hours.
15 minutes before baking:
Position a rack in lower third of oven; preheat to 450°F.
Generously sprinkle or spritz the loaf with water.
Bake, cool, slice:
Bake the loaf on the lower rack, covered, until lightly browned and crusty, 60 to 70 minutes.
Uncover and continue baking until nicely browned and a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206°), 10 to 15 minutes longer.
Cool in the pot on a wire rack for 10 to 15 minutes.
Turn the loaf out on the rack and let cool to at least warm before serving.
The loaf is good warm but slices best when cool.
Comments
