Multigrain bread is the best there is right now when it comes to breads. It’s probably because its healthier. Why not try making multigrain bread today by simply reading out this recipe.
Toasted oats impart a remarkable crazy taste to this balanced multigrain bread.
1 1/3 cups water
2 tbsps honey
1 tbsp butter or marg.
1 tsp salt
2 cups bread flour
3/4 cup whole wheat flour
1/3 cup rolled oats, cooked
3 tbsps nonfat completely dry milk powder.
3 tbsps cornmeal.
3 tablespoons cooked wheat bacterium.
2 teaspoons bread device yeast.
1 teaspoon plus 1 tablespoon molasses.
1 tbsp plus 1 tsp gluten.
1 tablespoon flax seed (optional).
1/3 cup sunflower seeds.
Add ingredients to bread pan in order suggested by the manufacturer.
Suggested pattern: Whole wheat/whole grain or basic/white bread pattern; medium/normal color environment. (If basic/white bread pattern is made use of, include 1-tablespoon gluten to recipe – see Including Gluten pointer below.) Timed-bake function can be used.
I used whole-wheat flour and it appeared fantastic.
To toast the oats, spread out a thin layer in a superficial cooking pan. Bake at 350 levels F for 10 to 15 mins or till light golden brown, rousing commonly. If you want to salute sufficient oats for more than one loaf, simply ice up the additional oats.
Gluten Pointer – Some bread devices have an entire wheat or entire grain pattern, which can be found in convenient when making whole grain breads. If your machine does not have this cycle, attempt adding gluten to entire wheat, whole grain, and rye bread dishes to boost loaf elevation, texture, and framework. (If your supermarket does not carry gluten, consult a health food store.).
Nourishment details per serving of Multigrain Bread (1/12 of 1 1/2-pound recipe): calories 154; total fat deposits 2g; saturated fatty tissue 1g; cholesterol levels 3mg; salt 213mg; overall carbohydrate 29g; diet fiber 2g; protein 5g.