Recipe - Kashi Herb Bread

One half cup Kashi Breakfast Pilaf;
(uncooked)
1 cup Boiling water
8 ounce Reserved cooking liquid;
plus water if needed
2 tablespoon Honey
3 tablespoon Olive oil
1 tablespoon Fresh basil; chopped
or 1 tsp dried basil
1 tablespoon Fresh parsley; chopped
or 1 tsp dried parsley
One fourth teaspoon Garlic powder; granulated
2 One fourth cup Bread flour
Three fourths cup Whole wheat flour
1 One fourth teaspoon Salt
2 tablespoon Gluten flour
2 tablespoon Dried buttermilk
2 1/8 teaspoon Active dry yeast

Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats,
long grain brown rice, whole rye, triticale, hard red winter wheat, raw
buckwheat, barley, and mechanically dehulled sesame seeds. This blend
creates a complete protein food with a high concentration of complex
carbohydrates and fiber. It lends a wonderful chewy texture to this bread.

1 Combine Kashi and water in small saucepan and simmer, covered, 15
minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi
in small strainer on top of measuring cup and press down with back of spoon
to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all
remaining ingredients in pan of bread machine in order listed, or in the
order recommended for your machine. 4 Set controls for Basic bread with
medium crust and start machine.

Makes one 1 1/2pound loaf.

VARIATION: Omit the herbs and use a milder flavored oil instead of the
olive oil, for a bread that tastes great with your favorite fruit spread.
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe