How to make Grit Bread...

Grits...the creamy white corn hominy mushy stuff.
Transformed into something really snazzy.
I made the overnight started bread using 1 cup cooked grits (cooked according to the package directions)They where cooked and then cooled. The grits where added to the starter the night before. The result was very delicate and subtle, but an amazing amount of depth. For a detailed instructional photo steam on how to get that funky crust, go to the

seeded bread tutorial . Use cornmeal heavy on the counter instead of seeds.

For a wonderfully unique nuance, I also used maple syrup (1/4 cup) instead of the honey. Nice touch too...especially toasted.

The only other crazy cool thing was I baked this loaf exclusively in a Solar Oven . So, it took about 10 minutes longer to bake than it does in a regular oven, but my cooling bill didn't go up. Epic. Arizona heat and sun. It's a blessing and a curse sometimes.

There you go.