Herb and Crunch Wheat Bread

Serves: 12
Total Calories: 133


1 1/4 cups water
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons sugar
2 tablespoons dry milk powder
2 tablespoons margarine or butter, softened
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1 teaspoon dried thyme leaves
2 teaspoons yeast
1/2 cup dried roasted sunflower nuts


Make 1 ½-Pound Recipe with bread machines that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.

Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles Remove baked bread from pan, and cool on wire rack.

1 Slice: 170 calories (45 calories from fat) 5g fat (1g saturated) 0mg cholesterol 340mg sodium 28 carbohydrate (2g dietary fiber) 5g protein

Success Tip: We found from our testing that the same amount of yeast is needed for both the 1 1/2-pound and 2-pound loaves.

Success Tip: If your bread machine doesn't have a Raisin/Nut signal, add the nuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.

The sunflower is the state flower of Kansas, but California, Minnesota and North Dakota are the largest producers in the States. Sunflower nuts are available raw, can be oil-roasted or dry-roasted. Dry-roasted nuts are lower in fat because they contain only the natural oil in the nuts and no oil from roasting.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 133
Calories from Fat: 7

This Herb and Crunch Wheat Bread recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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