INGREDIENTS

INSTRUCTIONS

Oil and/or butter are not missing. They are not needed. * Caramel
coloring was only used to give the bread an almost pumpernickel  color.
I found it in a cake decorating store which was also a bakery.  ** The
malted barley flour is also known as diastatic malt powder.  This was
modified by Linda Rehberg *** from a 2-loaf oven-baked bread  per my
request on 7/9/95. (I had tried about 6 different ways from  Sunday,
unsuccessfully.) The end product is a beautiful,  top-of-the-pan loaf
which rivals the best bakery squaw bread I've  ever tasted. In a bowl
combine bread flour, whole wheat flour,  unprocessed bran, dark brown
sugar, oatbran, rolled oats, granola,  malted barley flour and salt. In
bread pan add water, molasses, and  caramel coloring. Add flour
mixture; top with yeast and select dark  bread setting. NOTE: Raisins
could be added if desired. If you do,  eliminate the caramel coloring
and liquify the water, 1/4 cup  raisins, molasses and brown sugar
before adding to the machine.  SERVING SIZE NOTE: The "3 half lbs"
denotes a 1 1/2 lb loaf. If you  have a 1 lb machine just change the
serving size to and (if you have  Meal Master) the program will
automatically change the measurements  for you. *** Linda is co-author
of Bread Machine Magic as well as  Bread Machine Magic Book of Helpful
Hints. Meal Mastered by Larry  Luttropp (FVKC70A). Posted to MC-Recipe
Digest V1 #881 by Nancy Berry  <nlberry@prodigy.net> on Nov 03, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 525
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 1179.7mg
Potassium: 366.3mg
Carbohydrates: 111.5g
Fiber: 3.7g
Sugar: 28.1g
Protein: 14.5g