Traditional Bread Recipes from Around the World 5

Multigrain Bread
1 1/3 cups water
2 tablespoons honey
1 tablespoon butter or margarine
1 teaspoon salt
2 cups bread flour
3/4 cup whole wheat flour**
1/3 cup rolled oats, toasted*
3 tablespoons nonfat dry milk powder
3 tablespoons cornmeal
3 tablespoons toasted wheat germ
2 teaspoons bread machine yeast
1 teaspoon plus 1 tablespoon molasses
1 tablespoon plus 1 teaspoon gluten
1 tablespoon flax seed (optional)
1/3 cup sunflower seeds
Add ingredients to bread machine pan in order suggested by the manufacturer.
Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color
setting. (If basic/white bread cycle is used, add 1−tablespoon gluten to recipe − see Adding Gluten tip
below.) Timed−bake feature can be used.
**I used coarse whole−wheat flour and it came out great
*To toast the oats, spread a thin layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15
minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one
loaf, just freeze the extra oats.
*Gluten Tip − Some bread machines have a whole wheat or whole grain cycle, which comes in handy
when making whole grain breads. If your machine does not have this cycle, try adding gluten to whole
wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your
supermarket does not carry gluten, check with a health food store.)

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