Five seed wheat bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for 1 1/2 pound loaf--- | ||
| 1 | cup | Water |
| 2 | tablespoons | Salad oil |
| 2 | tablespoons | Honey |
| 1½ | cup | All-purpose flour |
| 1½ | cup | Whole-wheat flour |
| 5 | teaspoons | Sunflower seed |
| 5 | teaspoons | Millet |
| 5 | teaspoons | Mustard seed |
| 1 | tablespoon | Sesame seed |
| 1 | tablespoon | Poppy seed |
| ½ | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| 2 | pounds | Loaf: |
| 1¼ | cup | Water |
| 3 | tablespoons | Salad oil |
| 3 | tablespoons | Honey |
| 2 | cups | All-purpose flour |
| 2 | cups | Whole-wheat flour |
| 2 | tablespoons | Sunflower seed |
| 2 | tablespoons | Millet |
| 2 | tablespoons | Mustard seed |
| 4 | teaspoons | Sesame seed |
| 4 | teaspoons | Poppy seed |
| ¾ | teaspoon | Salt |
| 1 | pack | Active dry yeast |
Directions
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select whole-wheat cycle.
3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998