Mediterranean multigrain bread

14 Servings

Ingredients

Quantity Ingredient
2¼ teaspoon Active Dry Yeast; (1 1/2 t)
2¼ cup Bread Flour; (1 1/2 C)
¾ cup Whole-Wheat Flour; (1/2 C)
⅓ cup Rye Flour; (1/4 C)
⅓ cup Oatmeal; (1/4 C)
¾ teaspoon Salt; (1/2 t)
⅓ cup Walnuts; chopped, (1/4 C)
1⅓ cup Water; (1 C)

Directions

FOR 1½# LOAF; 1# LOAF

Cookbook by Madge Rosenberg, pg 57 This moist, nutty, full-flavored bread tastes so good that you can forget how healthy it is, full of fiber and vitamins and minerals. Eat it with minestrone or any kind of soup, in a sandwich filled with tuna fish or chicken salad or roasted vegetables, or toasted for breakfast.

Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

Recipe by: The Best Bread Machine Cookbook Ever - Ethnic Breads Posted to Digest bread-bakers.v097.n070 by Reggie Dwork <reggie@...> on Nov 14, 1997

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