Three Grain Bread Recipe
Ingredients
| 6 & 1/2 to 1 & 1/2 cups unsifted unbleached flour | ||
| White cornmeal | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Active dry yeast | 2 | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Hot water | 2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| 2 cups cooked brown rice, at room temperature | ||
| Egg | 1 , beaten | |
Directions
1. In a large bowl mix 2 cups flour, cornmeal, salt, baking soda, and dry yeast. Add the butter.
2. Gradually add the hot water and honey and beat for 2 minutes at medium speed with an electric mixer. Add 1/2 cup more flour and beat for 2 minutes longer.
3. Stir in rice and enough extra flour to make a stiff dough. Turn out onto a lightly floured board and knead for 10 minutes, or until smooth and satiny. Put in an oiled bowl and turn to oil the top. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. Punch the dough down and turn onto floured board. Halve dough, cover, and let rest for 10 minutes. Roll each half into a 9-inch round. Put on an oiled baking sheet. Cover and let rise in a warm place until doubled in bulk, about 1 & 1/4 hours.
5. Preheat the oven to 375 degrees.
6. Using the handle of a wooden spoon, make deep indentations in the rounds at 1-inch intervals. Brush loaves with beaten egg. Bake for 35 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on wire racks.
2. Gradually add the hot water and honey and beat for 2 minutes at medium speed with an electric mixer. Add 1/2 cup more flour and beat for 2 minutes longer.
3. Stir in rice and enough extra flour to make a stiff dough. Turn out onto a lightly floured board and knead for 10 minutes, or until smooth and satiny. Put in an oiled bowl and turn to oil the top. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. Punch the dough down and turn onto floured board. Halve dough, cover, and let rest for 10 minutes. Roll each half into a 9-inch round. Put on an oiled baking sheet. Cover and let rise in a warm place until doubled in bulk, about 1 & 1/4 hours.
5. Preheat the oven to 375 degrees.
6. Using the handle of a wooden spoon, make deep indentations in the rounds at 1-inch intervals. Brush loaves with beaten egg. Bake for 35 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on wire racks.
Chef
