Mediterranean Multigrain Bread

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2 1/4 c Bread Flour; (1 1/2 C)
3/4 c Whole-Wheat Flour; (1/2 C)
1/3 c Walnuts; chopped, (1/4 C)
1/3 c Oatmeal; (1/4 C)
2 1/4 ts Active Dry Yeast; (1 1/2 t)
1/3 c Rye Flour; (1/4 C)
FOR 1.5# LOAF; 1# LOAF
3/4 ts Salt; (1/2 t)
1 1/3 c Water; (1 C)

Original recipe makes 14 Servings



Cookbook by Madge Rosenberg, pg 57 This moist, nutty, full-flavored bread tastes so good that you can forget how healthy it is, full of fiber and vitamins and minerals. Eat it with minestrone or any kind of soup, in a sandwich filled with tuna fish or chicken salad or roasted vegetables, or toasted for breakfast. Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturers directions. Recipe by: The Best Bread Machine Cookbook Ever - Ethnic Breads Posted to Digest bread-bakers.v097.n070 by Reggie Dwork on Nov 14, 1997

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