Suzanne <redwood@xxxxxxxxx> asked for a multi-grain bread recipe like
they sell at Fresh Fields. I believe they use more white flour, or
different proportions, because bakery bread is generally less dense than
this, This is my very favorite, which I make most of the time. The added
wheat gluten helps it rise a bit more. (P.S. It makes great toast.)
Multi-Grain Bread <T>
Adapted from Donna German
Servings 10
1 1/8 cups water, very warm
1 1/2 TB orange juice, frozen concentrate
3 TB honey
1/2 tsp salt
3 TB wheat gluten
1/2 cup multi-grain cereal (such as 7-grain Arrow Mills, etc.)
1/4 cup bulgar or cracked wheat *see note
2 1/4 whole wheat bread flour
2 tsp dry yeast
Put into bread machine in this order, or according to your breadmaker's
directions. Bake on whole wheat or 1 1/2 pound loaf cycle.
(Note: If you prefer, use 3/4 cup multi-grain cereal instead of part
bulgar or cracked wheat.)
Per slice:
Cal 179
Fat 1.6g (7.6 CFF)
Fiber 5g
Protein 62g
Carbo 37.5g
Sodium 111mg
Chol 1mg
Natalie in hot and sunny Milwaukee - flooding from the weekend is gone
<natalie.frankel@xxxxxxxxxx>
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