| 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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