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Name: Brother Junipers Struan Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Buttermilk (could use soy; 1/4 c Wheat bran; 1/4 c Cooked brown rice (the; 3 1/2 c Flour; 2 ts Salt; 1/4 c Polenta (corn meal); 1 c Plus 2 TBS water; 1/4 c Oats; 2 1/2 ts Yeast; 1/4 c Brown sugar; 2 tb Honey (could substitute more

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INGREDIENTS

1/2 c Buttermilk (could use soy
1/4 c Wheat bran
1/4 c Cooked brown rice (the
3 1/2 c Flour
2 ts Salt
1/4 c Polenta (corn meal)
1 c Plus 2 TBS water
1/4 c Oats
2 1/2 ts Yeast
1/4 c Brown sugar
2 tb Honey (could substitute more

Servings

INSTRUCTIONS

My current favorite bread machine recipe is for Brother Junipers 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 dont own the book and my librarys 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! Posted to fatfree digest V97 #268 by Mark & Enid Boasberg on Nov 17, 1997

NOTES

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Brother Junipers Struan Bread

1/2 c Buttermilk (could use soy
1/4 c Wheat bran
1/4 c Cooked brown rice (the
3 1/2 c Flour
2 ts Salt
1/4 c Polenta (corn meal)
1 c Plus 2 TBS water
1/4 c Oats
2 1/2 ts Yeast
1/4 c Brown sugar
2 tb Honey (could substitute more

My current favorite bread machine recipe is for Brother Junipers 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 dont  own the book and my librarys 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!    Posted to fatfree digest V97 #268 by Mark & Enid Boasberg  <eboasberg@aics.net> on Nov 17, 1997

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Nutrition

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Serving Size: 1 Serving (769g)
Recipe Makes: 1 Servings

Calories: 2728
Calories from Fat: 110 (4%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 5g
Cholesterol 0mg		0 %
Sodium 53.8mg		2 %
Potassium 1961.3mg		52 %
Total Carbohydrate 593.4g		175 %
	Dietary Fiber 49.4g	197 %
	Sugars, other 544g
Protein 77.7g		111 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2728

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