| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 1 |
tb |
Oil Substitute; (I use Lighter Bake or Yogurt) |
| 1 |
tb |
Honey |
| 1 |
ts |
Salt |
| 2 |
tb |
Wheat Germ |
| 2 |
tb |
Wheat Bran |
| 1/4 |
c |
Oat Bran |
| 1/4 |
c |
Corn Meal |
| 1/2 |
c |
Oats |
| 2 |
c |
Wheat Flour |
| 2 |
tb |
Wheat Gluten |
| 1 1/2 |
ts |
Yeast |
INSTRUCTIONS
I just made my favorite bread & thought I would share the recipe. It's
heavy & dense, just the way I like it. Its adapted from "The Bread Machine
Cookbook II" by Donna Rathmell German
I've changed some of the ingredients call for in the original recipe, but
kept all the proportions the same. I do change this recipe somewhat each
time I make it, depending on what I have on hand. It often is a little to
dry, depending on what I have added, so I watch the first mixing cycle &
add water a TBS at a time if needed.
Posted to fatfree digest V97 #288 by "tbedn@netonecom.net"
<tbedn@netonecom.net> on Dec 7, 1997
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