Terrific Three Grain Bread - Toasted Grains - Abm (Corr)
- 1/2 c Rolled oats
- 1/2 c Pearl barley
- 3/4 c Milk; plus
- 2 tb Milk
- 1 1/2 ts Vegetable shortening
- 1 c Bread flour
- 2/3 c Whole wheat flour
- 2 ts Brown sugar
- 1/2 ts Salt
- 1 ts Active dry yeast
PREHEAT oven to 350F.
1. Spread the barley and oats in a shallow baking pan.
2. Bake for 15 minutes, stirring every five minutes.
3. Let the barley and oatmeal cool to room temperature.
4. Place the barley and oatmeal in a blender and chop until the mixture is
the consistency of flour.
5. Add all of the ingredients to the bread machine as directed by the
manufacturer.
each slice: 95 cals, 2g fat 16% cff.
NOTE: Do not use quick cooking barley or oats.
SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk
can be substituted for the milk.
Recipe courtesy of Wen Zientek, an iVillage Community Member
1999 iVillage, Inc. at ultranet
TIPS: do not use instant oats. Barley needs gluten so adjust the dough if
necessary.
Recipe by: Internet-Village 1999
Posted to EAT-LF Digest by PatHanneman on Mar 08,
1999, converted by MM_Buster v2.0l.
1. Spread the barley and oats in a shallow baking pan.
2. Bake for 15 minutes, stirring every five minutes.
3. Let the barley and oatmeal cool to room temperature.
4. Place the barley and oatmeal in a blender and chop until the mixture is
the consistency of flour.
5. Add all of the ingredients to the bread machine as directed by the
manufacturer.
each slice: 95 cals, 2g fat 16% cff.
NOTE: Do not use quick cooking barley or oats.
SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk
can be substituted for the milk.
Recipe courtesy of Wen Zientek, an iVillage Community Member
1999 iVillage, Inc. at ultranet
TIPS: do not use instant oats. Barley needs gluten so adjust the dough if
necessary.
Recipe by: Internet-Village 1999
Posted to EAT-LF Digest by PatHanneman
1999, converted by MM_Buster v2.0l.
