FIVE GRAIN BREAD

By Vanetta

Ingredients

• 2 1/2 cup(s) bread flour
• 1 cup(s) whole wheat flour
• 1/4 cup(s) coarse cornmeal
• 1/4 cup(s) old-fashioned rolled oats
• 1 tablespoon(s) old-fashioned rolled oats
• 1/4 cup(s) wheat germ
• 1/4 cup(s) cooked rice, (white or brown)
• 1/4 cup(s) brown sugar, packed
• 2 1/2 teaspoon(s) instant active dry yeast
• 2 teaspoon(s) salt
• 2 tablespoon(s) honey
• 1/2 cup(s) buttermilk, warmed to 100 degrees F.
• 3/4 cup(s) (add more as needed) spring water, warmed to 100 degrees F.
• 1 tablespoon(s) vegetable oil
• 1 egg

Preparation

Step 1

Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ, rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture. Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade. On a work surface lightly dusted with whole-wheat flour, knead dough by hand until glossy and elastic -- about 10 minutes -- or process in food processor for 45 more seconds.
Proof the dough: Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- 1 to 11/2 hours.
Form the loaf: Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes. Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- about 1 hour.
Bake the bread: Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped -- 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted. Store in an airtight container.