| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | European | 1 | Servings | |
INGREDIENTS
| 1 | c | Plus 2 TBS water |
| 1/2 | c | Buttermilk (could use soy milk with some lemon juice for vegan) |
| 3 1/2 | c | Flour |
| 1/4 | c | Polenta (corn meal) |
| 1/4 | c | Oats |
| 1/4 | c | Wheat bran |
| 1/4 | c | Brown sugar |
| 1/4 | c | Cooked brown rice (the fresher the better) |
| 2 | ts | Salt |
| 2 | tb | Honey (could substitute more sugar and extra water to make it vegan) |
| 2 1/2 | ts | Yeast |
INSTRUCTIONS
My current favorite bread machine recipe is for Brother Juniper's Struan Bread from a fabulous book called Rustic European Breads for Your Bread Machine by Linda Eckhardt. Look for this one in your local library. I don't own the book and my library's copy is out so all I can give you are the measurements for a 2 lb loaf. This bread keeps moist just like a bread with fat because of a secret ingredient-cooked brown rice. That is also the one drawback with this recipe in that you have to have cooked brown rice on hand. I use short grain brown rice and cook it up while I am preparing breakfasts. Short grain cooks up quickly. I use my regular white bread setting. A wonderful and nutritious bread! Posted to fatfree digest V97 #268 by Mark & Enid Boasberg <eboasberg@aics.net> on Nov 17, 1997
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