Ingredients

2 1/2 cups high-gluten bread flour (see note)
3 tablespoons coarse cornmeal
3 tablespoons rolled oats (or instant oats)
3 tablespoons brown sugar
2 tablespoons wheat bran
1 1/2 teaspoons salt
1 tablespoon instant yeast (or 1 1/4 tablespoons active dry yeast dissolved in 4 tablespoons warm water)
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/3 cup buttermilk (low-fat or whole milk can be substituted)
3/4 cup water, at room temperature
1 tablespoon poppy seeds, for the topping

Directions

In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt and yeast, stirring to distribute. Add the cooked rice, honey and buttermilk; mix. Add 1/2 cup water, reserving the rest for adjustments during kneading.

Using your hands, squeeze the ingredients together until they make a ball. Add more water as needed until all the dry ingredients have been incorporated into the dough ball. Sprinkle some flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add additional water or flour as needed.

It will take about 10 to 15 minutes to knead by hand. The dough will change before your eyes, lightening in color, gradually becoming more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic. When you push the heels of your hands into the dough, it should give way but not tear. If it flakes or crumbles, add a little more water; if it is sticky, sprinkle in more flour.

Wipe the inside of a clean mixing bowl with a little oil, or mist with vegetable-oil pan spray. Place the dough in the bowl and cover with a damp towel or plastic wrap, or place the bowl in a plastic bag. Allow the dough to ferment in a warm place for about 90 minutes, or until it has roughly doubled in size.

Shape the dough into a loaf by pressing it out from the center with the heels of the hands, gently flattening it into a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Pinch the seam closed with either your fingers or the edge of your hand, sealing it as best you can.

Place the loaf, seam side down, in a greased 9-by-4-inch bread pan. Spray the top of the loaf with water and sprinkle on the poppy seeds. Cover and allow the dough to proof (rise) until it crests over the top of the pan, about 90 minutes.

Preheat the oven to 350 F. Bake the loaf for approximately 45 to 55 minutes. The loaf should dome nicely and be dark golden in color. The sides and bottom should be a uniform light golden brown, and there should be an audible "thwack" when you tap the bottom of the loaf. If the loaf is too light or soft on the sides or bottom, return the loaf, not in the pan, to the oven and bake for a few minutes more. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it.

Allow the bread to cool thoroughly on a rack, at least 40 minutes, before slicing it.

The best way to store bread is to allow it to cool completely. This takes about 2 hours. Double-wrap the loaf in plastic wrap and either freeze it or leave the loaf in a cool place out of the sun. Do not refrigerate the bread as this dries it out. If freezing, it is a good idea to preslice the loaf before wrapping so you can pull out only the number of slices needed. Makes 1 loaf.

Note: Use unbleached bread flour, if possible, which is available at most natural food stores and in large supermarkets.