Kashi herb bread

Yield: 1 Servings

Measure 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

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

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