Wheat germ and honey bread for abm

Yield: 1 servings

Measure Ingredient
1 pack Yeast
1 cup Whole-wheat flour
2 cups Bread flour
1 tablespoon Wheat germ
1 tablespoon Vital gluten
½ teaspoon Salt
2 tablespoons Honey
1 tablespoon Margarine
1 cup Buttermilk
¼ cup Water -- *see note

* This recipe is for an automatic breadmaker. Your breadmaker may require a little less liquid. Start with only ⅛ cup water instead of the ¼ cup listed in the recipe. Check the dough ball while it is kneading and add more liquid, one teaspoon at a time, if necessary.

Put ingredients into your breadmaker according to manufacturer's directions. In a Zojirushi, the liquid ingredients should be put in first, followed by the dry ingredients, with the yeast to be added last. To make a softer crust, put the finished loaf of bread into a plastic bag while still warm.

Recipe By : Jo Anne Merrill

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