Kashi Herb Bread

  • on January 5, 2007
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Ingrients & Directions


1/2 c Kashi Breakfast Pilaf;
-(uncooked)
1 c Boiling water
8 oz Reserved cooking liquid;
-plus water if needed
2 tb Honey
3 tb Olive oil
1 tb Fresh basil; chopped
–or 1 tsp dried basil
1 tb Fresh parsley; chopped
–or 1 tsp dried parsley
1/4 ts Garlic powder; granulated
2 1/4 c Bread flour
3/4 c Whole wheat flour
1 1/4 ts Salt
2 tb Gluten flour
2 tb Dried buttermilk
2 1/8 ts Active dry yeast

Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats,
long grain brown rice, whole rye, triticale, hard red winter wheat, raw
buckwheat, barley, and mechanically dehulled sesame seeds. This blend
creates a complete protein food with a high concentration of complex
carbohydrates and fiber. It lends a wonderful chewy texture to this bread.

1 Combine Kashi and water in small saucepan and simmer, covered, 15
minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi
in small strainer on top of measuring cup and press down with back of spoon
to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all
remaining ingredients in pan of bread machine in order listed, or in the
order recommended for your machine. 4 Set controls for Basic bread with
medium crust and start machine.

Makes one 1 1/2-pound loaf.

VARIATION: Omit the herbs and use a milder flavored oil instead of the
olive oil, for a bread that tastes great with your favorite fruit spread.

Yields
1 Servings

Article Categories:
Breads

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