| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Abm |
3 |
Servings |
INGREDIENTS
|
|
—–LARRY LUTTROPP FVKC70A—– |
| 1 1/4 |
c |
Warm water |
| 2 |
tb |
Molasses |
| 1/2 |
ts |
Caramel coloring *; opt. |
| 1 1/2 |
ts |
Malted barley flour ** |
| 2 |
c |
Bread flour |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Unprocessed bran; or Wheat bran |
| 1/4 |
c |
Dark brown sugar (3 TB) |
| 1 1/2 |
tb |
Oatbran |
| 1 1/2 |
tb |
Rolled oats |
| 2 |
ts |
Granola |
| 1 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Yeast (1 envelope) |
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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