Recipe - Kashi Bread

1 cup Water; (rice dream)
1 1/3 tablespoon Margarine; (olive oil)
2 tablespoon Brown sugar; (sucanat)
1 1/3 teaspoon Salt; *NOTE
2/3 cup Kashi; **NOTE cooked
(cooked brown rice works
greatmy; Favorite)
2/3 cup Wholewheat flour
2 2/3 cup Bread flour
2 One half teaspoon Yeast

*NOTE (D.R. German says a rounded One fourth tsp= 1/3tsp.)

**NOTE You can find Kashi in a natural foods store or in the cereal section
of some grocery stores. I'm pretty sure that you'll be able to buy Kashi
wherever you buy rice dream. It is a combination of 7 grain berries. Make
sure you get the "breakfast pilaf" which requires cooking. Use 2 parts
water to 1 part kashi and cook, covered, for 30 min. The directions are on
the box. Make it for the softer version because even cooking it that way,
the wheat berries are very noticeable in the bread.

variation of one of Donna Rathmell German's from her book,_The Bread
Machine Cookbook_.

The original recipe calls for water and I have substituted soy milk and
rice dream and the results were great.

The texture of the bread might have been a little finer, but not much.
Also, I never use butter or margarine anymore. I use olive oil most of the
time or canola. The results are equally good. I'll type her original
recipe and put my substitutions in parentheses.

From: Dennis & Sharon Foulk dfoulk@surfsouth.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe