Wheat germ and honey bread for abm
1 servings
Ingredients
| Quantity | 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 |
Directions
* 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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