Total TimePrep: 10 min. Bake: 3 hours
Makes1 loaf (16 slices)
- 1-2/3 cups water (70° to 80°)
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons shortening
- 2 tablespoons honey
- 2 teaspoons salt
- 2-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup five-grain cereal
- 1-1/4 teaspoons active dry yeast
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts1 slice: 134 calories, 2g fat (0 saturated fat), 0 cholesterol, 298mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.
Apr 2, 2017
I made this in my Oster bread machine today. I added the ingredients in the order given. The only change I made was adding 1 Tbsp of bread gluten to the recipe because I have had trouble working with wheat flour in the past. I put the machine on the basic bread setting with a light crust and it turned out perfect!!! I have a lot of experience with wheat breads turning out poorly but this was the exception. LOVE IT! Perfect bread machine recipe. Used Bob's Red Mill 7 grain cereal and it was just great. Thanks for the recipe!!!
Dec 27, 2011
The stars wouldn't light for me tonight! I have made this by hand four times now. The first, I went completely by the recipe and the bread turned out nice, just a bit gummy for my taste. The second time, I used all bread flour and reduced the water a bit and it was still a bit too gummy for me. The third time, I reduced the water to 1 cup and decreased the cereal to 1/2 cup and used all-purpose flour again. Good, but still not what I was looking for. The 4th time, I used 3 cups of all-purpose flour, plus probably a 1/2 cup to knead in, 1/2 cup of Bob's Red Mill 7 grain cereal, used 1 cup of water, 2 1/4 teaspoons of regular active yeast and 1 tablespoon of vital wheat gluten with vitamin c. Eureka! I got a loaf that rose nicely, had good texture and wasn't full of holes or broke apart easy (a sign of too much liquid). Keep in mind that this recipe comes from Canada and I believe their flour proteins are different from ours. Higher protein flours require more liquid. Also, food is all about what is pleasing to you, the cook! I baked it at 350 degrees for 35 minutes and tented with foil the last 15. I will make again and found it a worthwhile recipe to pursue until it was the way I liked it. It is somewhat slow rising, so be patient with it. I would give it a 5-star rating! Thank you!
Jun 25, 2008
What is 5 grain cereal?