Toastmaster 1196 - Whole Grain Bread

- 35 -
WHOLE GRAIN BREAD
WHOLE GRAIN BREAD
1 Pound 1
1
⁄ 2 Pounds
Water (80°F/27°C)
1
⁄ 4 cup
1
⁄ 3 cup
Cultured Buttermilk (room temperature)
2
⁄ 3 cup 1 cup
Oil 2 tsp 1 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1
1
⁄ 2 tsp 2 tsp
Dark Molasses 3 tbsp
1
⁄ 4 cup
Baking Soda
3
⁄ 4 tsp 1 tsp
Oat Bran 3 tbsp
1
⁄ 4 cup
Corn Meal 3 tbsp
1
⁄ 4 cup
\Medium Rye Flour 3 tbsp
1
⁄ 4 cup
Buckwheat Flour 3 tbsp
1
⁄ 4 cup
Whole Wheat Flour
1
⁄ 3 cup
1
⁄ 2 cup
Bread Flour 1
1
⁄ 3 cups 2 cups
Active DryYeast 1
1
⁄ 2 tsp 2
1
⁄ 4 tsp
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on Basic Bread for best results.
DO NOT use this recipe on the Delay Timer Program.
CARAWAY RYE BREAD (Whole Grain Rye)
CARAWAY RYE BREAD (Whole Grain Rye)
1 Pound 1
1
⁄ 2 Pounds
Egg (room temperature) + enough 1 1
Water (80°F/27°C) to equal
3
⁄ 4 cup + 2 tbsp 1 cup + 2 tbsp
Oil 1 tbsp 1
1
⁄ 2 tbsp
Lemon Juice 1 tsp 1 tsp
Molasses 2 tbsp 3 tbsp
Dry Milk 1 tbsp 2 tbsp
Salt 1 tsp 1
1
⁄ 2 tsp
Bread Flour 1 cup 1
1
⁄ 2 cups
Whole Wheat Flour
1
⁄ 2 cup
3
⁄ 4 cup
Caraway Seeds 1 tbsp 2 tbsp
Rye Flour
1
⁄ 2 cup
2
⁄ 3 cup
Active DryYeast 1
1
⁄ 2 tsp 2 tsp
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Sweet Bread program for best results.
DO NOT use this recipe on the Delay Timer Program.