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Toast up this delicous healthy bread and serve with soup or eat with a pat of sweet butter! There is about 2 hours rising time. Adapted from Country Living magazine.
- 2 1⁄2 cups bread flour
- 1 cup whole wheat flour
- 1⁄4 cup coarse cornmeal
- 1⁄4 cup old fashioned oats
- 1 tablespoon old fashioned oats
- 1⁄4 cup wheat germ (or wheat bran)
- 1⁄4 cup cooked rice (preferably brown)
- 1⁄4 cup brown sugar, packed
- 2 1⁄2 teaspoons fast-rising active dry yeast
- 2 teaspoons salt
- 2 tablespoons honey
- 1⁄2 cup buttermilk, warmed to 100 degrees F
- 3⁄4 cup mineral water, warmed to 100 degrees F (add more as needed)
- 1 tablespoon vegetable oil
- 1 egg
- Make the dough:.
- In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture.
- Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade.
- On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds.
- Proof the dough:
- Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
- Form the loaf:
- Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes.
- Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Bake the bread:.
- Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough.
- Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted.
- Store in an airtight container. Enjoy!
- TIPS & TECHNIQUES.
- To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking.
Yum. I used potato cooking water instead of mineral water and sour cream mixed with milk instead of buttermilk. I baked mine in a pan which was a mistake since the egg glaze glued it in there--sort of an ugly loaf since I had to pry it out with a pancake turner. I'd recommend following the baking directions in the recipe and maybe baking on parchment paper just to be safe. Definitely making this again.