* Exported from MasterCook *
Bread Machine Buckwheat And Walnut Bread
Recipe By :Jennie Shapter
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Low Fat
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb: -- (2 lb):
3 teaspoons molasses -- (4 tsp)
1 1/3 cups water -- (1 3/4C)
2 tablespoons walnut oil -- or olive oil (3 T)
3 1/4 cups unbleached white bread flour -- (5C)
3/4 cup buckwheat flour -- (1C)
1 1/2 tablespoons nonfat dry milk -- (2 T)
1 1/2 teaspoons salt -- (2 tsp)
3/4 teaspoon granulated sugar -- (1 tsp)
1 teaspoon rapid rise active dry yeast -- (1 1/2 tsp)
1/2 cup walnut pieces -- (3/4C)
Buckwheat flour is made from toasted buckwheat groats. It has a
distinctive earthy taste, perfectly mellowed when blended with white
flour and walnuts in this compact bread, flavored with molasses.
Makes 1 loaf
Pour the water, molasses and walnut or olive oil into the bread pan.
If the instructions for your machine specify that the yeast is to be
placed in the pan first, reverse the order in which you add the
liquid and dry ingredients.
Sprinkle the flours over, covering the liquid. Add the milk. Place
the salt and sugar in separate corners. Make a shallow indentation in
the center of the flour (but not down as far as the liquid) and add
the easy-blend dry yeast.
Set the bread machine to basic/normal setting; use the raisin setting
(if available), medium crust. Press Start. Add the walnut pieces to
the dough when the machine beeps or after the first kneading.
Remove the buckwheat and walnut bread from the machine pan at the end
of the baking cycle and turn out onto a wire rack to cool.
Source:
"Bread Machine Cookbook"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 5g Fat (24.6%
calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0723