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1
Make the dough:
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In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture.
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3
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.
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4
On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds.
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5
Proof the dough:
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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, about 1 to 1 1/2 hours.
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7
Form the loaf:
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8
Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes.
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9
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.
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10
Bake the bread:
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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.
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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.
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Store in an airtight container. Enjoy!
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TIPS & TECHNIQUES.
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To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking.
