Title: Multigrain Bread #7
Categories: Breadmaker Grain
Yield: 1 Loaf

1 LB. LOAF
3/4	c	Water
1	tb	Honey
1	tb	Butter or margarine
3/4	ts	Salt
1 1/2	c	Bread flour
1/2	c	Whole wheat flour
1/4	c	Rolled oats, toasted - see note below
2	tb	Nonfat dry milk powder
2	tb	Cornmeal
2	tb	Toasted wheat germ
1 1/2	ts	FLEISCHMANN'S Bread Machine Yeast
1 1/2 LB. LOAF
1 1/3	c	Water
2	tb	Honey
1	tb	Butter or margarine
1	ts	Salt
2	c	Bread flour
3/4	c	Whole wheat flour
1/3	c	Rolled oats, toasted - see note below
3	tb	Nonfat dry milk powder
3	tb	Cornmeal
3	tb	Toasted wheat germ
2	ts	FLEISCHMANN'S Bread Machine Yeast

SOURCE: Gotten off the internet - Ketchun Kitchen|Dear Sandy|Fresh This Week|What's Cooking. MM format by Ursula R. Taylor. NOTE: To toast the oats, spread in a thin layer in a shallow baking pan. Bake at 350~ for 10 to 15 minutes ot until light golden brown, stirring often. (Note from Ursula Taylor - I toast mine in a cast iron pan on top the stove and watch carefully.) Use the 1 lb. recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by the manufacturer. Grains vary in water absorption. IF dough is too dry or stiff or too soft or slack, adjust dough consistency - after inmixing for a few minutes. Do not add more than 3 to 4 tbsp. of liquid or flour - your machine may not be able to handle it. Recommended cycle: Whole wheat/whole grain OR basic/white bread cycle; medium/normal color setting. If basic/white bread cycle is used, add 1 tbsp. gluten to either size recipe. Timed-bake feature can be used.

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