Kashi herb bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Kashi Breakfast Pilaf; (uncooked) |
| 1 | cup | Boiling water |
| 8 | ounces | Reserved cooking liquid; plus water if needed |
| 2 | tablespoons | Honey |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Fresh basil; chopped or 1 tsp dried basil |
| 1 | tablespoon | Fresh parsley; chopped or 1 tsp dried parsley |
| ¼ | teaspoon | Garlic powder; granulated |
| 2¼ | cup | Bread flour |
| ¾ | cup | Whole wheat flour |
| 1¼ | teaspoon | Salt |
| 2 | tablespoons | Gluten flour |
| 2 | tablespoons | Dried buttermilk |
| 2⅛ | teaspoon | Active dry yeast |
Directions
Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds. This blend creates a complete protein food with a high concentration of complex carbohydrates and fiber. It lends a wonderful chewy texture to this bread.
1 Combine Kashi and water in small saucepan and simmer, covered, 15 minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine. 4 Set controls for Basic bread with medium crust and start machine. Makes one 1½-pound loaf.
VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe