| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
|
|
—for 1 1/2 pound loaf— |
| 1 |
c |
Water |
| 2 |
tb |
Salad oil |
| 2 |
tb |
Honey |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
Whole-wheat flour |
| 5 |
ts |
Sunflower seed |
| 5 |
ts |
Millet |
| 5 |
ts |
Mustard seed |
| 1 |
tb |
Sesame seed |
| 1 |
tb |
Poppy seed |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 2 |
lb |
Loaf: |
| 1 1/4 |
c |
Water |
| 3 |
tb |
Salad oil |
| 3 |
tb |
Honey |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Whole-wheat flour |
| 2 |
tb |
Sunflower seed |
| 2 |
tb |
Millet |
| 2 |
tb |
Mustard seed |
| 4 |
ts |
Sesame seed |
| 4 |
ts |
Poppy seed |
| 3/4 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select whole-wheat cycle.
3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes
before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998
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