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1
Scald the milk. Let cool just until warm. Put it into the bowl of a stand mixer with the cooked rice, sugar, salt and olive oil. (If using cumin seeds or any other spice or herbs, add them now.) Stir to blend. Sprinkle on the yeast.
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2
Add the flours and wheat germ; stir to incorporate most of the dry ingredients.
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3
Put on the dough hook and run on low for about 3 minutes, scraping down the bowl if necessary, until the ingredients are thoroughly blended. Let rest for at least 20 minutes.
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4
Knead with the dough hook for 12 minutes. (If using chopped cashews or other nuts, add them gradually now.) After 12 minutes, the dough may be sticky, but don't despair. The rice and flour will continue to absorb liquid during the rise.
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5
Generously oil a good-sized bowl, shape the dough into a ball and put it in the bowl. Flip it over to ensure that the entire ball of dough is coated with oil. Cover lightly with a tea towel and let rise until doubled, which should take 60 to 90 minutes, depending largely on the ambient temperature.
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6
Gently press the dough down, shaping it into a rectangle that is as wide as your loaf pan is long. Roll it up into a loaf shape, pinch the edges to seal, and place seam-side down in a well oiled loaf pan. Brush with olive oil and let it rise until it's about an inch above the rim of the pan. .
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7
Heat oven to 400 degrees Fahrenheit. When ready to bake, slash the top and put in the oven. Check after 20 minutes and tent with foil if the crust has started to darken. Bake for a total of 40 - 45 minutes or until the internal temperature is 190- 195 degrees.
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8
When the dough has not quite doubled in size, slash the top and put it in the oven to bake.
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9
Check it after 30 minutes and tent with foil if it's getting dark quickly. (Dough with a fair bit of milk in it tends to do that. Some people like their crust very dark, so just use your judgment here as to whether to cover the baking loaf.)
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10
Remove from the pan immediately and let cool on a wire rack for at least an hour before slicing.
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11
I hope you like this. ;o)
