| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Jewish |
Breads |
1 |
Servings |
INGREDIENTS
|
|
1.50 ts Active dry or fastrise yeast |
|
|
1.00 c Whole wheat flour |
|
|
1.00 c Bread flour |
|
|
2.00 tb Wheat germ |
|
|
2.00 tb Sunflower seeds |
|
|
1.00 ts Salt |
|
|
2.00 tb Vegetable oil |
|
|
1.00 tb Mild molasses |
|
|
0.75 c Plus 1 T water |
|
|
2.50 ts Yeast |
|
|
1.50 c Whole wheat flour |
|
|
1.50 c Bread flour |
|
|
0.25 c Wheat germ |
|
|
0.25 c Sunflower seeds |
|
|
1.50 ts Salt |
|
|
0.25 c Oil |
|
|
2.00 tb Molasses |
|
|
1.00 c Plus 1 T water |
|
|
0.50 c Raisins OR |
|
|
0.50 c Walnuts; chopped OR |
|
|
0.50 c Apricots; chopped |
INSTRUCTIONS
1 POUND LOAF
1 1/2 POUND LOAF
VARIATIONS
Bake according to ABM directions.
Source: LHJ, 11/93 :: MM by Sue Woodward
Posted to JEWISH-FOOD digest V97 #210 by Laurel Simon
<icsimon2@airmail.net> on Jul 7, 97
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