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Multigrain Raisin Bread




Source of Recipe


Elaine


Recipe Introduction


This is a low-rising, dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches




List of Ingredients




Multigrain Raisin Bread

1 1/2 POUND LOAF
water, warm 1 cup plus 2 tablespoons
vegetable oil 2 tablespoons
honey 3 tablespoons
bread flour 2 cups
whole wheat flour 3/4 cup
quick oatmeal, toasted 1/3 cup
cornmeal 2 tablespoons
wheat germ, toasted 2 tablespoons
powdered dry milk 2 tablespoons
salt 1 1/4 teaspoons
Fleischmann's Bread Machine Yeast 2 1/4 teaspoons
Sun-Maid Raisins 1 cup



Recipe



Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.

Remove baked bread from pan and cool on wire rack.

Note: This is a heavy, dense lower-rising loaf of bread. If you prefer a higher-volume, lighter bread, replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).