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Barley and Oat Bread

Recipe : Barley and Oat Bread

Procedure :
1 1/2 Lb Loaf: -- (1 lb loaf):
2 1/4 Tsp Active Dry Yeast -- (1 1/2 t)
2 1/2 C Bread Flour -- (1 2/3 C)
3/4 C Barley Flour -- (1/2 C)
1/3 C Rolled Oats -- (1/4 C)
3 Tbsp Wheat Germ -- (2 T), I omitted
3 Tbsp Nonfat Dry Milk Powder -- (2 T)
3 Tbsp Orange Zest -- grated, (2 T)
3 Tbsp Sesame Seeds -- optional, (2 T)
1 1/2 Tsp Salt -- (1 t)
3 Tbsp Honey -- (2 T)
1 1/2 Tsp Wonderslim -- *NOTE, (1/2 T)
1 1/3 C Water -- (3/4 C + 2 T)
*NOTE: The original recipe used 1 1/2 T vegetable oil (1 T).
A moist and chewy loaf like this one makes good peanut butter, tuna, or fresh ham sandwiches and excellent toast. It goes well with vegetable and meat soups, especially Scotch broth.
Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Eat warm - but not hot - or cool.
Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com>

Back to Recipe List for Baked Goods Part 2