Title: Easy Multigrain Bread
Categories: Bread Lowcal
Yield: 20 Servings

2	tb	Honey
1	ts	Salt
1	pk	Active dry yeast
1	c	Whole wheat flour
1 1/4	c	Warm water
1/2	c	Uncooked mixed grain
		(105 to 115 degrees)
		Hot cereal
2	c	All-purpose flour
		(dry)

Using multigrain hot cereal is a shortcut to keeping several different flours on hand for breadmaking.

Dissolve yeast in warm water in large bowl. Add all- purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigorous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40 to 45 minutes or until almost double.

Spray loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Heat oven to 375 degrees. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack.

1 LOAF (20 SLICES). Per Serving: Calories 80 Fat 1 g Protein 2 g Unsaturated 1 g Carbohydrate 15 g Saturated 0 g Sodium 125 mg Cholesterol 0 g Source: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, c1991, 1992, by General Mills, Inc. Minneapolis, Minnesota ISBN 0-671-86752-0

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