Kashi bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water; (rice dream) |
| 1⅓ | tablespoon | Margarine; (olive oil) |
| 2 | tablespoons | Brown sugar; (sucanat) |
| 1⅓ | teaspoon | Salt; *NOTE |
| ⅔ | cup | Kashi; **NOTE cooked (cooked brown rice works great-my; Favorite) |
| ⅔ | cup | Whole-wheat flour |
| 2⅔ | cup | Bread flour |
| 2½ | teaspoon | Yeast |
Directions
*NOTE (D.R. German says a rounded ¼ tsp= 1/3tsp.) **NOTE You can find Kashi in a natural foods store or in the cereal section of some grocery stores. I'm pretty sure that you'll be able to buy Kashi wherever you buy rice dream. It is a combination of 7 grain berries. Make sure you get the "breakfast pilaf" which requires cooking. Use 2 parts water to 1 part kashi and cook, covered, for 30 min. The directions are on the box. Make it for the softer version because even cooking it that way, the wheat berries are very noticeable in the bread.
variation of one of Donna Rathmell German's from her book,_The Bread Machine Cookbook_.
The original recipe calls for water and I have substituted soy milk and rice dream and the results were great.
The texture of the bread might have been a little finer, but not much.
Also, I never use butter or margarine anymore. I use olive oil most of the time or canola. The results are equally good. I'll type her original recipe and put my substitutions in parentheses.
>From: Dennis & Sharon Foulk <dfoulk@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe