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Title: Multigrain Bread Ii - Pan-1
Categories: Breadmaker Bread
Yield: 1 Servings
| XKGR41A Don Fifield | ||
| 1 1/8 | c | Whole wheat flour (5 1/4 oz) |
| 1 | c | Bread flour (4 7/10 oz) |
| 2 | tb | Triticale flour * |
| 2 | tb | Soy flour |
| 1 | tb | Oats |
| 2 | tb | Toasted bran |
| 1 | tb | Cracked wheat cereal |
| 1 | ts | Millet flour |
| 1 | ts | Flax seeds |
| 1 | ts | Cornmeal |
| 1 | tb | Dry milk |
| 1 | ts | Salt |
| 1 | tb | Butter |
| 1 | tb | Molasses |
| 1 | c | Water |
| 1 | ts | Dry yeast |
* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb
rye flour. Place all ingredients (except liquids and yeast) inside the
bread pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.
By Wes King previous next