1/2 cup Kashi Breakfast Pilaf, (uncooked)
1 cup Boiling water
8 oz Reserved cooking liquid, plus water if needed
2 tbsp Honey
3 tbsp Olive oil
1 tbsp Fresh basil, chopped -or 1 tsp dried basil
1 tbsp Fresh parsley, chopped -or 1 tsp dried parsley
1/4 tsp Garlic powder, granulated
2 1/4 cup Bread flour
3/4 cup Whole wheat flour
1 1/4 tsp Salt
2 tbsp Gluten flour
2 tbsp Dried buttermilk
2 1/8 tsp Active dry yeast
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Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds. This blend creates a complete protein food with a high concentration of complex carbohydrates and fiber. It lends a wonderful chewy texture to this bread.
1 Combine Kashi and water in small saucepan and simmer, covered, 15 minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine. 4 Set controls for Basic bread with medium crust and start machine.
Makes one 1 1/2-pound loaf.
VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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