2 1/4 ts Dry yeast
1 1/2 c Whole wheat flour
1 c Bread flour
1 ts Salt
1/2 c Crumbled 7-grain cereal
Flakes
3 tb Nonfat dry milk
1 tb Unsweetened cocoa powder
2 tb Butter/margarine
1/8 c Dark molasses
1 c Plus 3 T plus 2 t warm
(105?-115?) water
Add ingredients in the order listed. All ingredients must be at room
temperature, unless otherwise noted. Select whole grain and baking
control for light. Press start. Tent a piece of aluminum foil, shiny
side down, over glass dome at start of baking. Remove when cooling
begins. Bread will be ready in 4 hours and 10 minutes.
A dark, moist loaf that’s perfect for sandwiches! Such is the reward
when slicing into a loaf of 7-Grain Bread. The machine’s great
kneading power makes it moist, and the 7-grain cereal makes it full
of extra fiber.
From “Easy Baking” by Claudia Burns and Tom Lacalamita for Welbilt
Yields
1 Loaf