1 cup rice wine vinegar
3 tablespoons lemon juice
3 tablespoons margarine, melted
2 teaspoons yeast
1/2 cup whole wheat flour
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup chicken broth
1/4 cup brown sugar
1 teaspoon lemon juice
1 tablespoon water
Place rice wine vinegar in a small saucepan, and heat over medium heat until bubbly. Stir in lemon juice and margarine. Cover, remove from heat, and let stand while stirring. Stir in yeast and whole wheat flour until the flour is dissolved.
Mix the brown sugar, chicken broth, brown sugar, lemon juice, water, and lemon zest into the wet ingredients until evenly distributed. Cover, and let stand overnight.
While the mixture is standing, preheat the oven to 375 degrees F (190 degrees C). Place a few tablespoons of liquid in the bottom of a 9x13 inch dutch oven pan. Pour the flour mixture over the dough, and spread the dough evenly over the rice. Place some of the brown sugar over the dough, and sprinkle the remaining brown sugar over the remaining brown sugar.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
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