Prep 15 mins
Cook 4 hrs 10 mins
Using 12 grain flour from Bulk Barn and a recipe that is a variation of the one they provide. (Bulk Barn is a Canadian food retailer specializing in bulk foods.) The list of grains, in the order on the label, is hard whole wheat flour, whole spelt flour, kamul flour, granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds and millet seeds. If you have a 1½ lb loaf bread machine, reduce the yield below from 2.0 lbs to 1.5 lbs to get the right quantities for your machine. I use a Black & Decker bread machine with a 1½ lb loaf pan. If you want a "lighter" bread, reduce the 12-grain flour by ½ cup and increase the white flour by ½ cup. If you want a "sweeter" tasting bread, replace the brown sugar with honey. (Note: I had to use whole wheat flour in the ingredients to get approximate nutrition values. Note to those who live in the U.S.A.: replace the white flour with bread flour.)
- 12 ounces water
- 4 teaspoons oil
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 2 cups white flour
- 2 cups whole wheat flour, Bulk Barn 12 grain
- 1 1⁄3 teaspoons bread machine yeast
- Add ingredients in the above order in a 2 lb bread machine.
- Select whole grain setting.
I made this bread today to go with tonight's roast. Part of the made 4 nice sandwich buns and the rest made 7 smaller dinner rolls. 7 was fortuitous as it gave me a sacrifice roll for taste testing, lol. Excellent results. Aside from using Splenda Brown for the sugar in half the amount ask for I just followed the recipe. Fresh warm bread is just the nicest thing and it just seems to make a house into a home. Made for PAC, Spring 2014.