Yield: 15 Servings
|\N \N||1 1/2 Lb Loaf:; (1 lb loaf)|
|2½ teaspoon||Active Dry Yeast; (1 1/2 tsp)|
|2¼ cup||Bread Flour; (1 1/2 C)|
|1 cup||Rye Flour; (2/3 C)|
|½ cup||Yellow Cornmeal; (1/3 C)|
|1½ tablespoon||Sugar; (1 T)|
|1½ teaspoon||Salt; (1 tsp)|
|1½ tablespoon||Dried Thyme; (1 T)|
|2 cups||Carrots; freshly grated, or|
|\N \N||; finely chopped,|
|1 cup||Water; (1/2 C or more if|
|\N \N||; needed)|
This moist multi-grain bread is excellent. It is chock full of vitamins and fiber and tastes good with fruit or vegetable salad or lentil or bean soup.
Note: The original recipe called for 3 T vegetable oil for the large loaf and 2 T for the smaller loaf.
Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing.
This is really good!
Formatted into MasterCook II and tested for you by Reggie Dwork <reggie@...>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg