Multi-Grain Bread
By: Anonymous
Published: Friday, February 12, 2010 - 10:04pm

Ingredients




1 cup water plus
1 tablespoon water
1 teaspoon salt
1 teaspoon white vinegar
1 tablespoon oil
1 tablespoon honey
cup bread flour
cup stone-ground whole-wheat flour
cup 7-grain or 10-grain cereal see * Note
2 teaspoons brown sugar - (packed)
teaspoon active dry yeast

Preparation

1 * Note: 7-grain and 10-grain cereals can be found in health food stores as well as in the health food sections of major supermarkets. 2 Hint: If your breadmaker does not have a whole wheat setting, use the basic or normal setting. Allow machine to mix and knead for 15 minutes; press Stop and then press Start again. The extra kneading will produce a better structure. 3 For best results, all ingredients should be at room temperature (70 to 80 degrees). Measure ingredients into bread pan in the order suggested in your owner's manual. Select the Whole Wheat or Basic setting. Press Start. When machine signals that bread is done, press Stop; remove bread from pan. Cool on wire rack. 4 This recipe yields a 1 1/2 pound loaf. 5 Yield: 1 loaf