Polenta-Sunflower-Millet Bread

This is one of my cache of “crunchy munchy” breads with whole millet, which looks so pretty dotting every slice. The family of common millets is just huge, and the only difference between the millet we eat and the kind the birds eat is that the bird seed is unhulled. Once you feel the great textural additions of millet and the coarse grind of cornmeal known as polenta, you’ll be adding these grains often. If you find the little nubs too crunchy, just soak the millet in hot water for fifteen