I had a hard time getting this to rise. It really should be much fluffier. But I’ll take it!
I can’t find the recipe I based this on! I hate when I do that!
7 cups bread flour
1/2 cup uncooked polenta
1/2 cup rolled oats
1/2 cup brown sugar
1/3 cup wheat bran
4 teaspoons salt, sea if you have it
3 tablespoons active dry yeast, bloomed in 4 tablespoons lukewarm water, or 2 tablespoons + 1 teaspoon instant yeast
1/2 cup cooked brown rice
1/4 cup honey
3/4 cup buttermilk
About 1 1/2 cups water
Proof yeast depending on what type you are using.
In a large bowl, whisk together flour, polenta, oats, sugar, bran, salt and yeast. Add rice, honey, butermilk, and water. Squeeze together with your hands until it forms a ball.
Sprinkle flour on a clean surface and knead the bread for 12-15 minutes. It will lighten in color and become tacky but not sticky. Clean out and dry the bowl.
Put the dough back in the now-clean mixing bowl and cover wit plastic wrap and a damp kitchen towel. Put the bowl in a warm place for the dough to rise until doubled in size, about an hour.
Split the dough into three equal sections and form into loaves. Put each loaf into a greased 9×4 bread pan.
Cover the loaves and allow them to rise until the dough mounds over the tops of the pans. Preheat the oven to 350F and bake for 45 minutes. It will sound hollow when tapped on the bottom and the crust will be golden brown. Allow the bread to cool completely for 40 minutes before cutting into it as it will continue to bake while cooling.
Makes 3 loaves, 10 slices each.
Nutritional info: 151 calories; 0.5 fat; 32.1g carb; 1.3g fiber; 4g protein.