-------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 12 Grain Bread Recipe By: Category: Diets Main Ingredient: Cuisine Style: Yield: 4 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/8 cup Water/milk 3 tbsp Fruit concentrate 1 1/2 tbsp Maple syrup/honey 1/2 tsp Salt 2 tbsp Vital gluten (opt.) 3/4 cup Twelve grain flour 2 1/4 cup Whole wheat flour 1 1/2 tsp Yeast [Preparation] 12 grain flour may be purchased mail order from a below listed source. Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3 cups Date: Thu, 06 Oct 94 07:21:05 PST From: "Rob Ryerson" From The Bread Machine IV - D. R. German Converted to MM format by Dale & Gail Shipp, Columbia Md. - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 12 Grain Bread (Abm) Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/8 cup Water/milk 3 tbsp Fruit concentrate 1 1/2 tbsp Maple syrup/honey 1/3 To 3/4 tsp salt 1 1/2 To 3 Tbs vital gluten (opt.) 3/4 cup 12 grain flour 2 1/4 cup Whole wheat flour 1 1/2 tsp Yeast [Preparation] 12 grain flour may be purchased mail order from a below listed source. Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3 cups Here are some mail order sources: Arrowhead Mills - 806-346-0730 Garden Spot Distrib. 800-829-5100 Great Valley Mills - 215-256-6648 Jaffee Bros. Inc - 619-749-1282 King Arthur Flour - 802-649-3881 Walnut Acres - 800-433-3998 Posted by "Rob Ryerson" . Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994., collection Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by Rodney Grantham. Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 3seed Whole Wheat Bread Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 tsp Dry yeast 2 tbsp Sunflower seeds 2 tbsp Sesame seeds 2 tbsp Poppy seeds 1/2 cup Rolled oats 1 tsp Salt 2 cup Whole wheat flour 3 tbsp Olive oil 2 tbsp Honey 1 cup Warm water [Preparation] This will make a 1 1/2 lb loaf. Use the whole wheat setting on your machine. We love this bread, but I'm not a big fan of all whole wheat, so I usually use 1 1/2 cups of BREAD flour and just 1/2 cup Whole wheat. From: Ghislaine Dumont Date: 07 Oct 97 Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 7 Or 9 Grain Bread (Abm) Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/8 Water/Milk 1/2 tbsp Fruit Juice Concentrate 3 tbsp Honey/Maple Syrup 1/3 To 3/4 tsp Salt 1 1/2 To 3 Tbs Vital Gluten (opt.) 3/4 cup 7/9 Grain Cereal 2 1/4 cup Whole Wheat Flour 1 1/2 tsp Yeast [Preparation] an easy low-rising bread - 7/9 grain cereal may be found at your HFS. ~ Flour Equivalent 3 cups From: Ghislaine Dumont Date: 07 Oct 97 Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 7grain Bread (Machine) Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 1/4 tsp Dry yeast 1 1/2 cup Whole wheat flour 1 cup Bread flour 1 tsp Salt 1/2 cup Crumbled 7-grain cereal Flakes 3 tbsp Nonfat dry milk 1 tbsp Unsweetened cocoa powder 2 tbsp Butter/margarine 1/8 cup Dark molasses 1 cup Plus 3 T plus 2 t warm (105ø-115ø) water [Preparation] Add ingredients in the order listed. All ingredients must be at room temperature, unless otherwise noted. Select whole grain and baking control for light. Press start. Tent a piece of aluminum foil, shiny side down, over glass dome at start of baking. Remove when cooling begins. Bread will be ready in 4 hours and 10 minutes. A dark, moist loaf that's perfect for sandwiches! Such is the reward when slicing into a loaf of 7-Grain Bread. The machine's great kneading power makes it moist, and the 7-grain cereal makes it full of extra fiber. From: [mme] Gourmet Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 8-Grain Bread (Abm) Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 package Active Dry Yeast 1 1/2 cup Bread Flour 1 1/2 cup King Arthur 8-Grain Flour 1 tbsp Sugar 1/8 cup Corn Oil 1 tsp Salt 3/4 cup Warm Milk 1/4 cup Warm Water [Preparation] All ingredients but the water and milk should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "Whole Wheat" Bread. Press "Start". From: Joel Ehrlich Date: 12-22-94 Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: Breadmaker Country Seed Bread Recipe By: Category: Abm Main Ingredient: Cuisine Style: Yield: 1 Servings Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 10 oz Warm water 3 tbsp Vegetable oil 2 tbsp Liquid honey 1 1/8 tsp Salt 2 cup White flour 1 cup Whole wheat flour 1/4 cup Flax seeds 2 tbsp Sesame seeds 1 tbsp Poppy seeds 2 tsp Active dry yeast [Preparation] Add ingredients to bread bin/pan in order of list or as manufacturer suggests. Select "white/powdered milk" or regular cycle. Recipe from Canadian Living Magazine and tested by Carole Walberg - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: Caraway Seed Bread-Abm Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 4 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/2 tsp Dried Yeast 1 1/2 cup Wholemeal Flour 1 3/4 cup Rye Flour 1/2 cup Gluten Flour 2 tbsp Maize Flour (*not* Corn Flour), or 1 tablespoon Polenta (Ground Corn) 2 tsp "Bread Improver" - I get This stuff from health food Shops 2 tbsp Skim Milk Powder 1 Desertspoon Caraway Seed 3/4 tsp Salt 2 tbsp Molasses 1 1/2 tbsp Butter (I use a Butter/canola oil blend) 1 1/3 cup Water [Preparation] In the breadmaker select a setting for a wheaten loaf, a 3/4 size load (750 gram, 1 1/2 pounds) and a light crust Makes a medium-rich dark bread, slightly more chewy, firm texture with a wonderful aroma and taste. I have made breads since I was a child (a family chore - I am 45 now), and have converted this recipe for use in a breadmaker. Some hints: ~ I find that recipes made in breadmakers need more water in this case about a 1/3 of a cup more. Check by feeling bread with the back of the hand just prior to the rising cycle (be real careful about putting your hand in the Breadmaker when it is kneading). Bread should feel like a baby's bum (that's what my mother used to say - true!), firm, very slightly sticky but without sticking to your skin (the breadmaker pan sides should also be clean from dough). If it sticks to your skin, too wet, add more flour (1/4 cup); if it is floury, add a little water and knead in by hand. If you are checking *after* rising, bread will feel a little sticky - this is normal. - The quality of the bread is very dependent on the quality of the flour. I get the best flour I can find. - For breadmakers I use a Bread Improver - this virtually guarantees the results. - Skim milk is optional - I just like it! From: "John Visser"