Yield: 1 Servings
|--Basic bread recipe for the white flour, sub:|
|½||Part white flour|
|⅛||Part barley flour|
|⅛||Part millet flour|
|⅛||Part rye flour|
|⅛||Part corn meal ; (white or yellow)|
You might have to adjust the moisture content a bit. This combination makes a bread that our family loves.
I have only used this receipe for hand kneeding. Have never tried it in a machine.
>From: cavebat@... (George and Joyce Allen) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe