5 teaspoons coarse whole-grain polenta or corn grits*, 3 tablespoons bulgur wheat, About 3 1/2 cups whole-wheat bread flour such as hard red, hard white, or Red Fife, 1 3/4 teaspoons instant yeast such as RapidRise, 1 3/4 teaspoons fine sea salt
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..chose an heirloom Incan red quinoa variety to make the polenta with. The earliest forms of polenta ..
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