| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breadmaker, Brunch | 15 | Servings | |
INGREDIENTS
| -Dee Penrod FGGT98B | ||
| 1 | pk | (5/16-ounce) yeast |
| 1 1/2 | c | 50/50 flour |
| 1/2 | c | Bread flour |
| 2 | tb | Cracked wheat cereal |
| 2 | tb | Wheat germ |
| 2 | tb | Honey |
| 1 | tb | Butter or margarine |
| 1 | tb | Dry milk |
| 1 | ts | Salt |
| 7/8 | c | Water |
INSTRUCTIONS
50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS. Put all ingredients, in the order given into the bread pan, select WHITE bread, and push Start. NOTE: Using 50/50 flour ensures that your whole wheat bread will be substantial, but not heavy. You'll love the crunchy texture and the nutty, whole grain taste of this bread. NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup boiling water for 5 minutes. Decrease the water in the recipe to 5/8 cup. Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal. Posted to MM-Recipes Digest V4 #132 by "dtennant@spectra.net" <dtennant@spectra.net> on May 12, 1997
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