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Apr 27, 2013 at 01:13PM vs May 06, 2013 at 09:53AM
Multigrain Bread ~ Bread Machine Version
<p>This is an adaptation of <a href="http://emomrecipes.com/recipe/383">Peter Reinhart’s Multigrain Bread Extraordinaire</a> for use in a bread machine. It is halved for a 1-lb loaf.</p>
<h1>Soaker</h1>
<ul>
<li>1 1/2 tbsp (0.5 oz) cornmeal</li>
<li>1 1/2 tbsp (0.38 oz) rolled oats</li>
<li>1 tbsp (0.13 oz) wheat bran</li>
<li>2 tbsp (1 oz) water, at room temperature</li>
</ul>
<p>Combine in a small bowl, mix, and set aside to soak.</p>
<h1>Dough</h1>
<ul>
<li>1/4 c (2 oz) water or milk</li>
<li>1/4 c + 2 tbsp (3 oz) water</li>
<li>1 1/2 c. (6.75 oz.) unbleached high-gluten or bread flour</li>
<li>1 1/2 tbsp (0.5 oz) cooked brown rice (or whatever rice you have lying around leftover)</li>
<li>1 1/2 tbsp (0.75 oz) brown sugar (packed if measuring by volume)</li>
<li>3/4 tbsp (0.5 oz) honey</li>
<li>if you used water above instead of milk, 1 tbsp dry milk powder (or whatever the package says will make 1/4 c of milk)</li>
<li>3/4 tsp (0.19 oz) salt</li>
<li>1/2 tbsp (0.17 oz) instant yeast</li>
<li>1 tbsp unsalted sunflower seeds (optional)</li>
</ul>
<p>Add to the bread machine in order listed. Do not allow yeast to touch water. Spoon soaker on top.</p>
<p>When the “add beep” sounds, add the optional sunflower seeds.</p>
<p>Cook on regular bread and regular crust.</p>
<p>You can do it either with water/milk or water/dry milk powder. I use water and milk powder when I want to leave it overnight with the timer function.</p>;
<h1>Whole-wheat Variant</h1>
<p>I have replaced from 1/4 c to 1/2 c of the bread flour with whole-wheat flour to no ill effect.</p>;