Multigrain bread ii - pan-1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| XKGR41A Don Fifield | ||
| 1⅛ | cup | Whole wheat flour (5 1/4 oz) |
| 1 | cup | Bread flour (4 7/10 oz) |
| 2 | tablespoons | Triticale flour * |
| 2 | tablespoons | Soy flour |
| 1 | tablespoon | Oats |
| 2 | tablespoons | Toasted bran |
| 1 | tablespoon | Cracked wheat cereal |
| 1 | teaspoon | Millet flour |
| 1 | teaspoon | Flax seeds |
| 1 | teaspoon | Cornmeal |
| 1 | tablespoon | Dry milk |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Molasses |
| 1 | cup | Water |
| 1 | teaspoon | Dry yeast |
Directions
* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb rye flour. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.
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