Oat sunflower millet bread

Yield: 1 Servings

Measure Ingredient
1⅛ cup Water
⅓ cup Canola oil
¼ cup Honey
¼ cup Sugar
¾ teaspoon Salt
3 tablespoons Millet
1½ tablespoon Sunflower kernels
3 tablespoons Walnuts-chopped
¾ cup Whole wheat flour
¼ cup Rolled oats
2⅓ cup Bread flour
1½ tablespoon Dry milk powder
1½ teaspoon Rapid or quick yeast
\N \N Formatted by Linda Caldwell

Place ingredients in bread pan according to directions that came with your machine. Set machine for wheat, sweet, or timed cycle. Crust control should be on light. Press start. Linda's notes--I made this loaf on the dough cycle and baked it in the oven. It made a beautiful and tasty loaf but took a long time to bake and still had a "doughy" center. Next time I'll use a little less oil, I think and will be sure to proof my yeast before I start just in case that could have been the culprit. It's a tasty loaf and well worth "fine tuning"!

Posted to EAT-L Digest 9 October 96 Date: Thu, 10 Oct 1996 15:12:22 -0500 From: LD Goss <ldgoss@...>

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