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