| 1 1/2 Pound Loaf | |
| INGREDIENTS | |
|---|---|
| 1 1/8 cups fat-free milk | |
| 2 tablespoons sunflower seed oil or light olive oil | |
| 2 tablespoons molasses | |
| ------ | |
| 1 3/4 cups bread flour | |
| 1 cup whole wheat flour | |
| 1/4 cup dark rye flour | |
| 2 tablespoons yellow cornmeal or polenta | |
| 1 tablespoon plus 1 teaspoon gluten | |
| 1 teaspoon salt | |
| ------ | |
| 2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast | |
| 2 Pound Loaf | |
| INGREDIENTS | |
| 1 1/2 cups fat free milk | |
| 3 tablespoons sunflower seed oil or light olive oil | |
| 3 tablespoons molasses | |
| ------ | |
| 2 1/4 cups bread flour | |
| 1 1/4 cup whole wheat flour | |
| 1/3 cup dark rye flour | |
| 3 tablespoons yellow cornmeal or polenta | |
| 1 tablespoon plus 2 teaspoons gluten | |
| 1 1/2 teaspoon salt | |
| ------ | |
| 2 1/2 teaspoons SAF yeast or 1 tablespoons bread machine yeast | |
Directions |
|
|---|---|
| - Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press START. (This recipe is not suitable for use with the Delay Timer.). | |
| - When the baking cycle ends, immediately remove the bread from pan and place it on a rack. Let cool to room temperature before slicing. | |
| Vitamin A | 15% |
| Vitamin C | 6% |
| Calcium | 75% |
| Iron | 151% |
