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Ingredients:
1 Cup(s) Water
1/2 Cup(s) Buttermilk
3 1/2 Cup(s) Flour
1/4 Cup(s) Polenta
1/4 Cup(s) Oats
1/4 Cup(s) Wheat bran
1/4 Cup(s) Brown sugar
1/4 Cup(s) Cooked brown rice
2 Teaspoon(s) Salt
2 Tablespoon(s) Honey
2 1/2 Teaspoon(s) Yeast
Directions: 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. I use my regular white bread setting. A wonderful and nutritious bread!
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