Multgrain bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| XKGR41A Don Fifield | ||
| 2¼ | cup | Bread Flour |
| 2 | tablespoons | Whole wheat flour |
| 2 | tablespoons | Soy flour |
| 2 | tablespoons | Triticale flour * |
| 1 | teaspoon | Millet flour |
| 1 | tablespoon | Dry milk |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Cornmeal |
| 1 | tablespoon | Cracked wheat cereal |
| 2 | tablespoons | Bran flakes |
| 1 | teaspoon | Flax seeds |
| 1 | tablespoon | Honey |
| 1 | cup | Water |
| 1 | teaspoon | Dry yeast |
Directions
* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb RYE FLOUR.
Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder.
Press start.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini