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
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!
Yields
1 Servings