Serving Size : 12
1-1/2 Pound Loaf
5/8 cup skim milk, tepid
5/8 cup water, * see note
2 tablespoons canola oil
1-1/2 tablespoons honey, **see note
2 tablespoons raisins
2 tablespoons brown sugar
1-1/2 cups bread flour
1-1/4 cups whole wheat flour
3/4 cup rye flour
2 tablespoons gluten
1 teaspoon salt
1-1/2 teaspoons yeast, fast rise
-or-
2 teaspoons active dry yeast
In a blender, liquify the milk, water, oil, honey, raisins and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan. Select whole wheat cycle and light crust setting.
Amount Per Serving: 177 Calories (kcal); 3g Total Fat; (14% calories from fat); 5g Protein; 33g Carbohydrate; trace Cholesterol; 187mg Sodium
Food Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : A very light, pumpernickle type bread. Excellent flavor.
NOTE:
* Combine first 2 ingredients to total 1-1/4 cups.
** May use maple syrup.
Butter or margarine was used in place of the canola oil in original recipe.