Stonehenge Bread (Bread Machine) Recipe

Name: Stonehenge Bread (Bread Machine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lb loaf, 3 tablespoons whole millet, 1/4 cup Bulgar wheat, 3 tablespoons polenta, and more.

Yes, Stonehenge Bread (Bread Machine) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stonehenge Bread (Bread Machine)

How did you like this recipe?

Frequently Asked Questions