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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