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1
In a mixer bowl, combine dry ingredients including salt and yeast.
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2
Mix with paddle until well blended.
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3
Add brown rice, honey, buttermilk, and about half of the warm water.
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4
Add as much of the additional water as necessary to get the dough to hold together.
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5
Mix and switch to dough hook.
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6
Knead for 12-15 minutes by hand or 8-10 minutes by machine.
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7
Dough will be tacky and very elastic.
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8
Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
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9
Punch down and shape into three equal rounds.
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10
Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
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11
Shape into three cigar shaped loaves and place into greased 8X4.
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12
5 loaf pans.
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13
Allow to rise until double, 60 to 90 minutes.
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14
Preheat oven to 350 degrees.
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15
When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
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16
Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
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17
(I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.
