Multigrain Loaf
By: Anonymous
Published: Friday, February 12, 2010 - 10:04pm

Ingredients




2 cups whole wheat flour
1 cup all-purpose flour
cup bulgur (cracked wheat)
cup old-fashioned oats uncooked
2 tablespoons toasted wheat germ
teaspoon salt
cup buttermilk
OR soured milk
cup honey
3 tablespoons vegetable oil
1 pkt active dry yeast

Preparation

1 Prepare recipe according to your bread machine's instructions. 2 *Soured milk may be substituted: In 2-cup liquid measuring cup, place 1 tablespoon plus 1 teaspoon fresh lemon juice or distilled white vinegar, then pour in enough regular milk to equal 1 1/4 cups. Stir; let stand about 5 minutes to thicken before using. 3 Start to Finish Time:"0:10" 4 NOTES : Be sure to follow your machine's instructions for the order of adding ingredients. 5 This recipe uses the setting for a 1 1/2-pound whole wheat loaf. Do not use the "delay start" mode for this bread; it contains buttermilk, which should not be left at room temperature for an extended period of time. 6 Yields: 1 loaf