Recipe - Brother Junipers Struan Bread

1 cup Plus 2 TBS water
One half cup Buttermilk (could use soy
milk with some lemon juice
for vegan)
3 One half cup Flour
One fourth cup Polenta (corn meal)
One fourth cup Oats
One fourth cup Wheat bran
One fourth cup Brown sugar
One fourth cup Cooked brown rice (the
fresher the better)
2 teaspoon Salt
2 tablespoon Honey (could substitute more
sugar and extra water to
make it vegan)
2 One half 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 pound loaf. This bread keeps moist just like a bread with
fat because of a secret ingredientcooked 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@aics.net on Nov 17, 1997