Review/Rate this Recipe Save to MyRecipes Rating:

Title: Multigrain Whole Wheat Fruit And Nut Bread, Peek'S
Yield: 1 Serving

Ingredients

      2 tb barley flour
      2 tb cornmeal; (yellow or blue)
      2 tb millet flour
      2 tb rye flour
      2 tb soy flour
      2 tb wheat bran
      2 tb anise seed
      2 tb flax seed
      5 tb vital wheat gluten
    1/2 c  dried fruit; (see notes)
           -(1/2 to 3/4)
    1/3 c  chopped nuts; (see notes)
  1 1/2 ts salt
      3 tb milled oats
      4 tb cracked wheat cereal
  1 1/2 c  unbleached bread flour
      2 c  whole grain wheat bread
           -flour
      1 tb lecithin granules
  1 3/4 ts dry yeast; (in dispenser) --
      2 tb molasses (unsulfured)
      1 tb extra virgin olive oil
14 1/2 oz filtered water

Instructions

Ingredients are for the largest loaf (usually fills the pan).

As in all Panasonic Bread machine recipes I've seen, the instructions I
have followed say to put all dry ingredients other than the yeast in the
"pan", add the liquids, install the "pan" in the machine, put the yeast in
the dispenser, set the controls, and come back when kneading starts so you
can adjust the water/flour balance as needed to ensure the correct dough
consistency.

1. For fruit I have used raisins, zante currants, blueberries, cherries,
cranberries, figs (diced), and combinations of several of those - all with
equal success.

2. For nuts I have used chopped walnuts, slivered almonds, sunflower
seeds, pine nuts, and mixtures of all of those - all with yummy results.
Be careful of sunflower seeds and walnuts - many stores don't have enough
turn-over in their stock and the seeds can develop a rancid taste if they
are old.

3. For cracked wheat cereal I have also used 4, 5, 7, 9, and 10 grain
cereals.

4. To add some more protein, you can replace any of the 2 TBSP flour
ingredients with a like amount of any bean flour or you can just add bean
flour if you ensure that you check the water when it starts to knead: I
have used both white bean, garbanzo, and black bean flours up to as much
as 4 TBSP per loaf. At 4 TBSP per loaf you get a detectable bean flavor,
but at 2 TBSP level there's hardly a hint of bean flavor.

5. In attempts to produce a bread with a more pronounced anise flavor
(especially good when using figs as fruit) I have also experimented with
fennel seed and with adding 2 to 3 oz of some anise flavored liquor such
as French Pernod or Greek Ouzo (mix with water to make the specified total
amount of liquid). All of them give about the same level of a rather
subtle flavor of anise in the baked bread. If you don't like anise flavor
at all, just omit the anise seed.

6. I have experimented with malted barley and dry powdered milk: either or
both of those ingredients give a loaf that is somewhat soggy (in my
naivete I call it cake-like) and doesn't rise as well as when the
ingredients are omitted.

From "H. Milton Peek"

- - - - - - - - - - - - - - - - - - -

Per serving: 933 Calories (kcal); 53g Total Fat; (47% calories from fat);
27g Protein; 105g Carbohydrate; 0mg Cholesterol; 3227mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fruit; 9
Fat; 0 Other Carbohydrates

NOTES : I thought I'd share my favorite recipe with others who can't get
along without such nourishing and very tasty bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Reviews