This lovely home-baked bread makes a 2-lb. loaf in the breadmaker. It combines seven grain cereal, wheat flour and several herbs for delectable flavor. If you enjoy home-baked bread with your meals or for breakfast, you'll love this tasty and delicious loaf.
1 pastry brush to brush bread with butter after baking
1 electric knife preferred, or a sharp bread knife to slice down bread
Ingredients
1 2/3cuphot water
3tbsp.powdered milk
2tbsp.canola oilcan use Crisco shortening
2tbsp.granulated sugar or honey
2tsp.salt
1cupwhole wheat flour
2 1/2cupsbread flour
3/4cupdry seven grain cereal
1 1/2tsp.dried basil
1 1/2tsp.dried marjoram
1 1/2tsp.dried thyme
1tbsp.dried parsley
1 1/2tsp.bread machine yeast
4tsp.vital wheat gluten
Instructions
Measure ingredients into bread canister in order listed.
Set for whole wheat setting.
Mine takes close to 4 hours.
Allow bread to cool about 15 minutes before removing from bread machine.
Butter top and sides so bread crusts don’t become hard or tough.
Allow bread to continue cooling on bread board another 15 minutes before slicing.
Notes
NOTE: This bread has no preservatives. Refrigerate bread after two days to prevent mold.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.