Wheat, wheat, wheat #2
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dee Penrod FGGT98B | ||
| 1 | pack | (5/16-ounce) yeast |
| 1½ | cup | 50/50 flour |
| ½ | cup | Bread flour |
| 2 | tablespoons | Cracked wheat cereal |
| 2 | tablespoons | Wheat germ |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Dry milk |
| 1 | teaspoon | Salt |
| ⅞ | cup | Water |
Directions
50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select WHITE bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be substantial, but not heavy. You'll love the crunchy texture and the nutty, whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in ¼ cup boiling water for 5 minutes. Decrease the water in the recipe to ⅝ cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal.
Posted to MM-Recipes Digest V4 #132 by "dtennant@..." <dtennant@...> on May 12, 1997