IWHOLE GRAIN BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on Basic Bread for best results.
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WHOLE GRAIN BREAD
1 Pound
Water (80°F/27_C) 1,4cup
Cultured Buttermilk (room temperature) _4 cup
Oil 2 tsp
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1½ Pounds
½ cup
1 cup
1 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1½ tsp 2 tsp
Dark Molasses 3 tbsp ¼ cup
Baking Soda _4 tsp 1 tsp
Oat Bran 3 tbsp ¼ cup
Corn Meal 3 tbsp ¼ cup
',Medium Rye Flour 3 tbsp ¼ cup
Buckwheat Flour 3 tbsp ¼ cup
Whole Wheat Flour 1,4cup _ cup
Bread Flour 1¼ cups 2 cups
Active DryYeast 1_ tsp 2¼ tsp
DO NOT use this recipe on the Delay Timer Program.
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ICARAWAY RYE BREAD (Whole Grain Rye)
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Sweet Bread program for best results.
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CARAWAY RYE BREAD (Whole Grain Rye)
Pound 1½ Pounds
Egg (room temperature) + enough 1
Water (80°F/27_C) to equal 3_ cup
Oil 1 tbsp
Lemon Juice 1 tsp
Molasses 2 tbsp
Dry Milk 1 tbsp
Salt 1 tsp
Bread Flour 1 cup
Whole Wheat Flour _ cup
Caraway Seeds 1 tbsp
Rye Flour _ cup
Active DryYeast 1½ tsp
+ 2 tbsp
1
lcup+2tbsp
11½tbsp
1 tsp
3 tbsp
2 tbsp
1_ tsp
1_ cups
_4cup
2 tbsp
_4cup
2 tsp
DO NOT use this recipe on the Delay Timer Program.
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