1 xkgr41a don fifield
1 1/8 cup whole wheat flour (5 1/4 oz)
1 cup bread flour (4 7/10 oz)
2 tbsp triticale flour *
2 tbsp soy flour
1 tbsp oats
2 tbsp toasted bran
1 tbsp cracked wheat cereal
1 tsp millet flour
1 tsp flax seeds
1 tsp cornmeal
1 tbsp dry milk
1 tsp salt
1 tbsp butter
1 tbsp molasses
1 cup water
1 tsp dry yeast
A Recipe for
Multigrain Bread Ii - Pan-1
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This Recipe for Multigrain Bread Ii - Pan-1 is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Multigrain Bread Ii - Pan-1 from the recipe cookbook of Recipes-to-go (Bread)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
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* 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.
Serves: 1
Multigrain Bread Ii - Pan-1 Recipe brought to you by Recipes To-Go