Barley and oat bread <r t>

10 Servings

Ingredients

Quantity Ingredient
2¼ teaspoon Active dry yeast
2½ cup Bread flour
¾ cup Barley flour
⅓ cup Rolled oats
3 tablespoons Wheat germ
3 tablespoons Nonfat dry milk powder
3 tablespoons Orange zest; grated
3 tablespoons Sesame seeds; optional
1½ teaspoon Salt
3 tablespoons Honey
1½ teaspoon Wonderslim; * see note
1⅓ cup Water
1½ teaspoon Active dry yeast
1⅔ cup Bread flour
½ cup Barley flour
¼ cup Rolled oats
2 tablespoons Wheat germ
2 tablespoons Nonfat dry milk powder
2 tablespoons Orange zest; grated
2 tablespoons Sesame seeds; optional
1 teaspoon Salt
2 tablespoons Honey
1½ teaspoon Wonderslim; * see note
¾ cup Water; + 2 Tablespoons

Directions

1½ LB LOAF

1 LB LOAF

*NOTE: The original recipe used 1 ½ T vegetable oil (1 T).

A moist and chewy loaf like this one makes good peanut butter, tuna, or fresh ham sandwiches and excellent toast. It goes well with vegetable and meat soups, especially Scotch broth.

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Eat warm - but not hot - or cool.

Entered into MasterCook II and tested for you by Reggie Dwork Recipe by: Best Bread Machine Cookbook Ever,Madge Rosenberg(R.

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 04, 1998

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