Multigrain Bread

Posted by swm56 at recipegoldmine.com on 10/28/2001, 7:17 am

Toasted oats impart a wonderful nutty flavor to this wholesome bread.

1 1/3 cups water
2 tablespoons honey
1 tablespoon butter or margarine
1 teaspoon salt
2 cups bread flour
3/4 cup whole wheat flour**
1/3 cup rolled oats, toasted*
3 tablespoons nonfat dry milk powder
3 tablespoons cornmeal
3 tablespoons toasted wheat germ
2 teaspoons bread machine yeast
1 teaspoon plus 1 tablespoon molasses
1 tablespoon plus 1 teaspoon gluten
1 tablespoon flax seed (optional)
1/3 cup sunflower seeds

Add ingredients to bread machine pan in order suggested by the manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1-tablespoon gluten to recipe - see Adding Gluten tip below.) Timed-bake feature can be used.

**I used coarse whole-wheat flour and it came out great.

*To toast the oats, spread a thin layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15 minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats.

*Gluten Tip - Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine does not have this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket does not carry gluten, check with a health food store.)

Nutrition information per serving (1/12 of 1 1/2-pound recipe): calories 154; total fat 2g; saturated fat 1g; cholesterol 3mg; sodium 213mg; total carbohydrate 29g; dietary fiber 2g; protein 5g