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This recipe comes from Robert Richardson of Auburn, Wash. He notes that he adapted it from a recipe in Mary Gubser's America's Bread Book. Robert's recipe will fit a medium or large machine.
1 cup water
1 tablespoon oil
1 tablespoon honey
1 teaspoon salt
1/4 cup powdered milk
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur Traditional Whole Wheat Flour
1/4 cup buckwheat flour
2 tablespoons cracked wheat
2 tablespoons wheat germ
2 tablespoons vital wheat gluten, or gluten flour
1 tablespoon potato flakes or buds
1 teaspoon yeast, active dry or instant
Put all the above ingredients into your bread machine. Program it for dough or manual cycle or choose whichever cycle will give you the longest total rise, then press Start. You can bake your bread in your machine or in the oven, your choice.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.