"Bochner, Arnold" <Bochnera@STARS-SMI.com> asked:
>In the following recipe (excerpt) indicates the use of 7 grain cereal. I
>have used the cereal as cereal, and noted that it takes quite a bit of
>liquid and a fairly long time to become soft enough to eat. Is it used
>"raw" in these recipes, or has it already been cooked? If used raw, does it
>soften sufficiently when baked in an ABM?
>
> Nutty Grain Bread
I just made this recipe...I threw the cereal in "raw" and this bread was
fantastic!!! I baked it in the oven though, not an ABM.