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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Four-Grain Cornbread

Source: dLife

Flavorful four-grain cornbread.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	148.3

Total Carbs	31.1 g

Dietary Fiber	3.5 g

Sugars	0.1 g

Total Fat	1.1 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	85.3 mg

Protein	5.7 g

Sodium	390.1 mg

Dietary Exchanges 1.1 Fat, 0.0 Other Carbs, 1.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Millet, hulled 0.75
0 3/4 cup tap water 1.0
1 each package baker's yeast 0.5
0 1/2 tsp honey 1.3333
1.3333 cup cold water 0.5
0 1/2 cup Flour, corn, yellow, whole grain 1.0
1 cup whole wheat flour 1.5
1 1/2 cup Flour, white, unbleached, enriched 2.0
2 tsp salt 3.0
3 tbsp Oats, rolled, old fashioned

Directions

Place millet in a small bowl; cover with 3/4 cup hot tap water. Set aside until millet softens and absorbs water, about 15 minutes. In a small bowl or cup dissolve yeast and honey (if desired) in 1 1/3 cups warm water; set aside until foamy.
In a large bowl, combine flours and salt. Add yeast mixture; knead until mixture is incorporated, about 2 minutes. Drain millet and add to dough. Knead about 10 minutes, until millet is evenly incorporated (dough will be somewhat sticky).
Lightly oil large bowl. Place dough in bowl, immediately turn dough over so that oiled side is up. Cover with a damp towel and let rise until doubled in bulk, 2 to 3 hours.
Punch down dough; shape into a round loaf. Place loaf on a floured peel or baking sheet. Sprinkle oats on top, pressing down lightly to stick to dough. Let rise until almost doubled in bulk, about 1 hour.
Place bread-baking tiles or baking sheet into oven, preheat to 450 degree F. Slash top of loaf decoratively and slide onto heated tiles or baking sheet. Bake until top is well browned and bread sounds hollow when tapped on bottom, 30 to 45 minutes.