Natural Goodness Bread

I don't remember where I got this recipe but I have had it for a long time, probably since the 70s. I have never made it. The recipe sounds interesting because of the rice that is added to it; you don't see many bread recipes calling for rice - mashed potatoes, but not rice. I would maybe omit the raisins if I was making bread for sandwiches.

1 cup water
1 cup Brand Rice
1 cup flour
2 (1/4-oz.) pkgs. active dry yeast
1/4 cup sugar
1 tablespoon salt
1-1/2 cups buttermilk
1/4 cup vegetable oil
1 cup seedless raisins
1/2 cup shelled sunflower seeds
1/4 cup toasted sesame seeds
3-1/2 to 4 cups flour

Butter two 9" x 5" loaf pans.

Lightly butter a large bowl for rising of dough.

Bring water to a boil.  Remove from heat; stir in rice. Cover. Let stand while preparing other ingredients. [I would cook the rice]

Combine 1 cup flour, yeast, sugar and salt in electric-mixer bowl. Mix well.

Heat buttermilk and vegetable oil until warm, 130°F (54°C).

Add buttermilk-oil mixture to flour mixture; blend at low speed until dry ingredients are moistened. Beat at medium speed 5 minutes.

Stir in rice-water mixture, raisins, sunflower seeds, sesame seeds and enough flour to make an easy-to-handle dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes.

Place in buttered bowl; turn once to butter top. Cover. Let rise in warm place until light and doubled in size, about 1 hour.

Punch down dough. Cut in half. Shape into 2 loaves. Place in buttered loaf pans and cover.

Let rise in warm place until doubled in size, about 1 hour.

Bake at 375°F (191°C) until done, 35 to 50 minutes.

Remove from pans and cool on rack.

Makes 2 loaves