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