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Apr 21, 2013 at 08:39PM vs Apr 21, 2013 at 08:40PM
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. Spoon soaker on top.
Cook on regular bread and regular crust.
#Variant
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..