Brother juniper's struan bread

Yield: 1 Servings

Measure Ingredient
1 cup Plus 2 TBS water
½ cup Buttermilk (could use soy milk with some lemon juice for vegan)
3½ cup Flour
¼ cup Polenta (corn meal)
¼ cup Oats
¼ cup Wheat bran
¼ cup Brown sugar
¼ cup Cooked brown rice (the fresher the better)
2 teaspoons Salt
2 tablespoons Honey (could substitute more sugar and extra water to make it vegan)
2½ teaspoon Yeast

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@...> on Nov 17, 1997

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