| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
*2try, Breads, Grains, Lowfat, Machine |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Rolled oats |
| 1/2 |
c |
Pearl barley |
| 3/4 |
c |
Milk; plus |
| 2 |
tb |
Milk |
| 1 1/2 |
ts |
Vegetable shortening |
| 1 |
c |
Bread flour |
| 2/3 |
c |
Whole wheat flour |
| 2 |
ts |
Brown sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Active dry yeast |
INSTRUCTIONS
PREHEAT oven to 350F.
1. Spread the barley and oats in a shallow baking pan.
2. Bake for 15 minutes, stirring every five minutes.
3. Let the barley and oatmeal cool to room temperature.
4. Place the barley and oatmeal in a blender and chop until the mixture is
the consistency of flour.
5. Add all of the ingredients to the bread machine as directed by the
manufacturer.
each slice: 95 cals, 2g fat 16% cff.
NOTE: Do not use quick cooking barley or oats.
SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk
can be substituted for the milk.
Recipe courtesy of Wen Zientek, an iVillage Community Member
1999 iVillage, Inc. at ultranet
TIPS: do not use instant oats. Barley needs gluten so adjust the dough if
necessary.
Recipe by: Internet-Village 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 08,
1999, converted by MM_Buster v2.0l.
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