Recipe - My Sheepherder Bread

BETTIE COOPER (VGXB82A)
1 cup Bread flour
One half cup Pecans
1 cup Wheat flour
One fourth cup Poppy seeds
One fourth cup Rye flour
1 One half tablespoon Caraway seeds
One fourth cup Cornmeal
1 tablespoon Dry milk
One fourth cup Unprocessed bran
1 tablespoon Vinegar
One half teaspoon Salt
1 tablespoon Puritan oil
1 tablespoon Sugar
2 tablespoon Honey
One fourth cup Raisins
1 cup Water
1 One half teaspoon Dry yeast

(Put ingredients into b/m according to your machine's
instructions. I have the Panasonic; so the yeast goes
into the yeast dispenser.) This made a beautiful dense
loaf, with a sweet nutty flavor. We all loved it! Hope
you all do, too! Bettie, DFW, TX FROM: BETTIE COOPER
(VGXB82A) Reformatted by Elaine Radis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini