Add water to the pan. Add flours, cereal, sugar and salt to the pan. Level dry ingredients. Place a piece of butter in each corner. Make a well and add yeast. Program for "whole wheat". From the West Bend ABM manual. Posted by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 1 1/2lb loaf|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 12.7mg||0 %|
|Potassium 184.4mg||5 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 27.2g|
|Protein 5.6g||8 %|
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Calories per serving: 154
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