| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breadmaker, Brunch |
15 |
Servings |
INGREDIENTS
|
|
-Dee Penrod FGGT98B |
| 1 |
pk |
(5/16-ounce) yeast |
| 1 1/2 |
c |
50/50 flour |
| 1/2 |
c |
Bread flour |
| 2 |
tb |
Cracked wheat cereal |
| 2 |
tb |
Wheat germ |
| 2 |
tb |
Honey |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Dry milk |
| 1 |
ts |
Salt |
| 7/8 |
c |
Water |
INSTRUCTIONS
50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select WHITE
bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be
substantial, but not heavy. You'll love the crunchy texture and the nutty,
whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup
boiling water for 5 minutes. Decrease the water in the recipe to 5/8 cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less
than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13%
calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal.
Posted to MM-Recipes Digest V4 #132 by "dtennant@spectra.net"
<dtennant@spectra.net> on May 12, 1997
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”