1ounceamaranthor coarse cornmeal, millet, or quinoa; 3 tablespoons
1ouncerolled oats1/4 ounce of this was supposed to be wheat bran, but I was out; 4 tablespoons
13.5ouncesbread flour3 cups
1.5ouncesbrown sugar3 tablespoons
3tablespoonscooked brown rice1 ounce
1ouncehoney1 1/2 tablespoons
1tablespoonpoppy seeds for toppingoptional
The day before you make the bread, combine the amaranth, oats, and water in a small bowl. The water will just moisten the grains. Cover with plastic wrap and leave at room temperature overnight.
The next day, combine the grains/liquid, flour, brown sugar, yeast, salt, brown rice, honey, milk, and water in the bowl of your stand mixer. Stir until ingredients form a ball. Use your dough hook to knead on medium-low speed for 8-10 minutes. Add more flour if necessary (it was for me) to create a dough that is soft and smooth, tacky but not sticky. It will pass the windowpane test.
Place dough in an oiled bowl, spray the top of the dough with cooking spray, and cover with plastic wrap. Let dough rest at room temperature for 90 minutes, until the dough has doubled in size.
Turn dough out and press it into a 8x10 inch rectangle. With the short end facing you, roll the dough up tightly, pressing the dough's seam into the dough with each roll. Place the log of dough into a greased 9x5 inch loaf pan. Pat the dough down to flatten it and to make sure that dough fills all of the edges of the pan. Mist the loaf with water and sprinkle with poppy seeds; if you don't have a spray bottle, I recommend skipping this step as they seeds will just fall off. Spray loaf of bread with cooking spray, cover loosely with plastic wrap, and let rise for another 90 minutes, until the top of the bread has crested 1 inch over the top of the loaf pan in the center.
Bake the loaf of bread for 20 minutes at 350F. Rotate pan, then bake for another 20 or so minutes, until the bread is golden brown, has an internal temperature of 185F, and sounds hollow when tapped on the bottom. (I took mine out after the second 20-minute segment, but it was probably done at 15 instead.)
Remove immediately from loaf pan and cool on wire rack for 1-2 hours before slicing.