Multigrain Bread Photo
Multigrain Bread

YIELD Makes 12 or 16 servings

INGREDIENTS

1-1/2 POUND LOAF
1‑1/4 cups boiling water
1/4 cup multigrain cereal
2 tablespoons uncooked quick oats
2 tablespoons honey
1 tablespoon margarine or butter
1 teaspoon salt
2‑1/2 cups bread flour
1‑1/2 teaspoons rapid-rise yeast
2-POUND LOAF
1‑1/2 cups boiling water
1/3 cup multigrain cereal
1/4 cup uncooked quick oats
3 tablespoons honey
1‑1/2 tablespoons margarine or butter
1‑1/2 teaspoons salt
3‑1/4 cups bread flour
2 teaspoons rapid-rise yeast

PREPARATION:

  1. Measuring carefully, place water in bread machine pan. Add cereal and oats. Let stand 30 minutes or until cool. Add remaining ingredients in order specified by owner's manual.
  2. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
Serving Suggestion
Serve with an orange-flavored butter. To make, combine 1/2 cup softened butter and 1 tablespoon freshly grated orange peel in a small bowl.
This recipe appears in: Basic Dough
NUTRITIONAL INFORMATION:
Serving Size: 1 slice (1/12 of 1-1/2-pound loaf)
Sodium 206 mg
Protein 4 g
Fiber 1 g
Carbohydrate 26 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 11 %
Calories 132
DIETARY EXCHANGE:
Starch 1-1/2
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