Multigrain Loaf

Photo: flickr user sierravalleygirl

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

cup bulgur (cracked wheat)

cup old-fashioned oats uncooked

2 tablespoons toasted wheat germ

teaspoon salt

cup buttermilk

OR soured milk

cup honey

3 tablespoons vegetable oil

1 pkt active dry yeast

Preparation

Prepare recipe according to your bread machine's instructions.

*Soured milk may be substituted: In 2-cup liquid measuring cup, place 1 tablespoon plus 1 teaspoon fresh lemon juice or distilled white vinegar, then pour in enough regular milk to equal 1 1/4 cups. Stir; let stand about 5 minutes to thicken before using.

Start to Finish Time:"0:10"

NOTES : Be sure to follow your machine's instructions for the order of adding ingredients.

This recipe uses the setting for a 1 1/2-pound whole wheat loaf. Do not use the "delay start" mode for this bread; it contains buttermilk, which should not be left at room temperature for an extended period of time.

Yields: 1 loaf