Multigrain Bread
Source of Recipe
Ketchum Recipes
List of Ingredients
3/4 cup water
1 tablespoon honey
1 tablespoon butter
3/4 teaspoon salt
1 1/3 cups bread flour
1/2 cup whole wheat flour
1/4 cup rolled oats, toasted
2 tablespoons nonfat dry milk powder
2 tablespoons cornmeal
2 tablespoons toasted wheat germ
1 1/2 tablespoons bread machine yeastRecipe
Add ingredients to bread machine pan in the order suggested by the manufacturer. (Grains vary in water absorption. If dough is too dry or stiff or too soft or slack, adjust dough consistency.*) 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 either size recipe.) Timed-bake feature can be used. * Bread machine dough is slightly stickier than hand-kneaded dough.
After mixing for a few minutes, the ingredients should turn into a dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or if the dough appears too dry or stiff, add more liquid in 1-teaspoon increments to achieve the proper consistency. If the dough seems too soft or slack, add additional bread flour in 1-teaspoon increments until the proper consistency is reached. Do not add more than 3 to 4 tablespoons of liquid or flour. Note: To toast the oats, spread in a thin layer in a shallow baking pan. Bake at 350ºF for 10 to 15 minutes or until light golden brown, stirring often.
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