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Measurements

Herb and Crunch Wheat Bread

1 1/2 POUND LOAF

  • 1 1/4 c Water
  • 1 1/2 c Bread flour
  • 1 1/2 c Whole wheat flour
  • 2 tb Sugar
  • 2 tb Dry milk
  • 2 tb Margerine or butter
  • 1 1/2 ts Salt
  • 1 1/2 ts Dried basil leaves
  • 1 ts Dried thyme leaves
  • 2 ts Yeast
  • 1/2 c Dry roasted sunflower nuts

2 POUND LOAF

  • 1 1/2 c Water
  • 2 c Bread flour
  • 2 c Whole wheat flour
  • 2 tb Sugar
  • 2 tb Dry milk
  • 2 tb Margerine or butter
  • 2 ts Salt
  • 2 ts Dried basil leaves
  • 1 ts Dried thyme leaves
  • 2 ts Yeast*
  • 2/3 c Dry roasted sunflower nuts

Place all ingredients in the pan except the sunflower nuts. Add the sunflower nuts at the raisin/nut cycle or 5 to 10 minutes before last kneading cycle. Select basic/white cycle and use medium or light crust colour. Yeast amount is correct though proportionately less than called for in the 1 1/2 pound recipe *


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