Recipe for Multigrain Whole Wheat Fruit and Nut Bread, Peeks 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl Barley flour
2 tbl Cornmeal (yellow or blue)
2 tbl Millet flour
2 tbl Rye flour
2 tbl Soy Flour
2 tbl Wheat bran
2 tbl Anise seed
2 tbl Flax seed
5 tbl Vital Wheat Gluten
1/2 cup Dried fruit (see notes) (1/2 to 3/4)
1/3 cup Chopped Nuts (see notes)
1/2 tsp Salt
3 tbl Milled Oats
4 tbl Cracked Wheat cereal
1/2 cup Unbleached Bread flour
2 cup Whole grain wheat bread flour
1 tbl Lecithin granules
3/4 tsp dry yeast (in dispenser)
2 tbl Molasses (unsulfured)
1 tbl Extra Virgin Olive Oil
Instructions:
Instructions: Ingredients are for the largest loaf (usually fills the pan).

As in all Panasonic Bread machine recipes Ive 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 dont 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 theres 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 dont 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 doesnt rise as well as when the ingredients are omitted.

NOTES : I thought Id share my favorite recipe with others who cant get along without such nourishing and very tasty bread.

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