Oat sunflower millet bread
1 Servings
Ingredients
| Quantity | 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 |
| Formatted by Linda Caldwell | ||
Directions
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@...>