Recipe - Mediterranean Multigrain Bread

FOR 1.5# LOAF; 1# LOAF
2 One fourth teaspoon Active Dry Yeast; (1 One half t)
2 One fourth cup Bread Flour; (1 One half C)
Three fourths cup WholeWheat Flour; (One half C)
1/3 cup Rye Flour; (One fourth C)
1/3 cup Oatmeal; (One fourth C)
Three fourths teaspoon Salt; (One half t)
1/3 cup Walnuts; chopped, (One fourth C)
1 1/3 cup Water; (1 C)

Cookbook by Madge Rosenberg, pg 57

This moist, nutty, fullflavored bread tastes so good that you can forget
how healthy it is, full of fiber and vitamins and minerals. Eat it with
minestrone or any kind of soup, in a sandwich filled with tuna fish or
chicken salad or roasted vegetables, or toasted for breakfast.

Add all ingredients in the order suggested by your bread machine manual and
process on the bread cycle according to the manufacturer's directions.

Recipe by: The Best Bread Machine Cookbook Ever Ethnic Breads

Posted to Digest breadbakers.v097.n070 by Reggie Dwork reggie@reggie.com
on Nov 14, 1997