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Multigrain Bread
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Multigrain Bread
YIELD Makes 12 or 16 servings
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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:
- 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.
- 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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