Herb and crunch wheat bread

1 Loaf

Ingredients

Quantity		Ingredient
1¼	cup	Water
1½	cup	Bread flour
1½	cup	Whole wheat flour
2	tablespoons	Sugar
2	tablespoons	Dry milk
2	tablespoons	Margerine or butter
1½	teaspoon	Salt
1½	teaspoon	Dried basil leaves
1	teaspoon	Dried thyme leaves
2	teaspoons	Yeast
½	cup	Dry roasted sunflower nuts
1½	cup	Water
2	cups	Bread flour
2	cups	Whole wheat flour
2	tablespoons	Sugar
2	tablespoons	Dry milk
2	tablespoons	Margerine or butter
2	teaspoons	Salt
2	teaspoons	Dried basil leaves
1	teaspoon	Dried thyme leaves
2	teaspoons	Yeast*
⅔	cup	Dry roasted sunflower nuts

Directions

1½ POUND LOAF

2 POUND LOAF

Place all ingredients in the pan except the sunflower nuts. Add the sunflower nuts at the raisin/nut cycle or 5 to 10 minutes before last kneading cycle. Select basic/white cycle and use medium or light crust colour. Yeast amount is correct though proportionately less than called for in the 1 ½ pound recipe * CROSSPOSTED Submitted By RECIPES POUR ALL Posted to MM-Recipes Digest V4 #211 by serge.cyr@... (Serge Cyr) on Aug 12, 1997

Herb and crunch wheat bread

Ingredients

Directions

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