2 1/4 tsp dry yeast
1 1/2 cup whole wheat flour
1 cup bread flour
1 tsp salt
1/2 cup crumbled 7-grain cereal
1 flakes
3 tbsp nonfat dry milk
1 tbsp unsweetened cocoa powder
2 tbsp butter/margarine
1/8 cup dark molasses
1 cup plus 3 t plus 2 t warm
1 (105ø-115ø) water
Directions
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
Servings: 1 loaf
7-Grain Bread (Machine) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into distant history, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
Closer to modern times, there are some interesting books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared for the rich and wealthy people of the period. By the arrival of the 1900s, recipe publications are greatly in demand due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this 7 Grain Bread (Machine) recipe.
