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Cook'n with Betty Crocker 
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Easy Multigrain Bread |
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Print this Recipe Using multigrain hot cereal is a shortcut to keeping several different flours on hand for breadmaking. 1 package active dry yeast 1 1/4 cups warm water (105 to 115 degrees) 2 cups alll-purpose flour 2 tablespoons honey 2 tablespoons margarine, softened 1 teaspoon salt 1 cup whole wheat flour 1/2 cup uncooked mixed grain hot cereal (dry) Dissolve yeast in warm water in large bowl. Add all-purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigorous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40 to 45 minutes or until almost double. Spray loaf pan, 9x5x3 or 1 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hands. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Heat oven to 375°. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack. 1 slice: Calories 80 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 125mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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