Date: Mon, 17 Nov 1997 10:16:15 -0500
From: Mark & Enid Boasberg (eboasberg@aics.net)
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.
Brother Juniper's Struan Bread
1 cup plus 2 TBS water
1/2 cup buttermilk (could use soy milk with some lemon juice for vegan)
3 1/2 cups flour
1/4 cup polenta (corn meal)
1/4 cup oats
1/4 cup wheat bran
1/4 cup brown sugar
1/4 cup cooked brown rice (the fresher the better)
2 tsp salt
2 TBS honey (could substitute more sugar and extra water to make it
vegan)
2 1/2 tsp yeast
I use my regular white bread setting. A wonderful and nutritious bread!
kwlacto lacto