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Apr 21, 2013 at 08:32PM vs Apr 21, 2013 at 08:39PM
Multigrain Bread ~ Bread Machine Version
This is an adaptation of [Peter Reinhart's Multigrain Bread Extraordinaire](http://emomrecipes.com/recipe/383) for use in a bread machine. It is halved for a 1-lb loaf.
# Soaker
- 1 1/2 tbsp (0.5 oz) cornmeal
- 1 1/2 tbsp (0.38 oz) rolled oats
- 1 tbsp (0.13 oz) wheat bran
- 2 tbsp (1 oz) water, at room temperature
Combine in a small bowl, mix, and set aside to soak.
# Dough
- 1/2 c. (4 oz) water
- 1 1/2 c. (6.75 oz.) unbleached high-gluten or bread flour
- 1 1/2 tbsp (0.5 oz) cooked brown rice (or whatever rice you have lying around leftover)
- 1 1/2 tbsp (0.75 oz) brown sugar (packed if measuring by volume)
- 3/4 tbsp (0.5 oz) honey
- 1 tbsp dry milk powder (or whatever the package says will make 1/4 c of milk)
- 3/4 tsp (0.19 oz) salt
- 1/2 tbsp (0.17 oz) instant yeast
Add to the bread machine in order listed. Do not allow yeast to touch water. DumpSpoon soaker on top.
You could also do it with 1/4 c water and 1/4 c milk instead of the water and dry milk powder. I use water and milk powder so that it can be left overnight with the timer function.
Cook on regular bread and regular crust.