Prep 5 mins
Cook 45 mins
This is from TOH magazine.I am typing it up for safe keeping and ZWT2. Makes 1 2-pound loaf. The bread is nice and soft, but somehow still chewy at the same time. Wonderful for sandwiches! I used Bob's Red Mill 10 grain cereal and 3 1/2 cups all purpose flour and it worked beautifully!
- 1 2⁄3 cups water
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons shortening
- 2 tablespoons honey
- 2 teaspoons salt
- 2 1⁄2 cups all-purpose flour
- 1 cup whole wheat flour
- 3⁄4 cup five-grain cereal
- 1 1⁄4 teaspoons active dry yeast
- In a bread machine pan, place all ingredients in order suggest by the manufacturer.
- Select basic bread setting. Choose crust color and loaf size if available.
- Bake according to bread machine directions.
This recipe makes a delicious, hearty and rustic bread. I used 2 cups of whole wheat and 1 1/2 cups of unbleached flour. It seems that I can never use a whole loaf before it starts growing cultures so I always make buns that I can freeze and use as I like. I got 8 big buns and I likely should have made 10 with the amount of dough this makes. I found the amounts of everything to be right on the mark and (aside from the flour amounts) wouldn't change anything. This is an A recipe that I'll be making many times over!
Alright, NOW we're talking! This makes a pheNOMINAL loaf of bread! I did find it a bit dry, and added a splash of milk instead of the dry milk powder. My new staple in the house. A "keeper" for sure! Thank you so much for sharing! xo LA :-)