Five- Grain Daily Bread
2 1/2 cup bread flour 1 cup whole wheat flour 1/4 cup coarse cornmeal
1/4 cup plus 1 Tbsp. old fashioned rolled oats 1/4 cup wheat germ
1/4 cup cooked brown rice 1/4 cup packed brown sugar 2 tsp. salt
2 1/2 tsp. instant active dry yeast
2 Tbsp. honey 1/2 cup warm buttermilk (100d)
Egg wash: 1 Tsp. oil 1 egg
In a large bowl or food processor combine flours, cornmeal, 1/4 cup of the oats, wheat germ, rice, sugar, yeast and salt.
In a small bowl combine honey and buttermilk and add to dry mixture. With a wooden spoon, add water 1/4 cup at a time until dough comes off the bowl and off the blade clean if using processor or bread machine.
On an oil or floured work surface knead dough until glossy and elastic or by hand 10 - 15 minutes. By processor, about 45 seconds.
Proof the dough - coat a large bowl with oil, shape dough into a ball and place in bowl. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 - 1 1/2 hours.
Form the loaf - Punch down the dough and reshape into a tight ball. Return dough to lightly floured surface, cover and let rest 10 minutes.
Preheat oven to 350 degrees.
Sprinkle baking sheet with cornmeal. Shape the dough into a 10" oval tapering the ends and place on baking sheet or pan. Cover with damp cloth and let rise until doubled - about 1 hour.
In a small bowl, beat the egg with 1 Tbsp. water brushing the loaf with the egg wash and sprinkle with remaining Tbsp oats. Using a sharp knife make diagonal slashes across the top of the loaf (about 3). Bake until the loaf is lightly browned and sounds hollow when tapped - 50 - 60 minutes. Cool on rack and serve slightly warm or at room temperature.
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