Title: Crusty Wholemeal Bread
Categories: Bread machi, Bread maili
Yield: 1 Servings

4 1/2 g Dry yeast ; (1 1/2 tsp.)
200 g Wholemeal flour ; (1 1/3
-cups)
100 g Flour ; (2/3 cup)
10 g Milk powder ; (1 tbsp.)
20 g Sugar ; (1 tbsp.)
5 g Salt ; (1 tsp.)
4 g Bread improver ; (1 tsp.)
20 g Butter ; (1 tbsp)
220 ml Water

Bake: Rapid

>From: sherae@zeta.org.au (Sheri McRae)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : Found! A booklet of recipes by weight. Where the recipes say
bread
improver you'll probably just want to leave it out and use bread
flour. If
you want more of these recipes by weight, I'm happy to post some
more.
Haven't tried the white but have tried the Wholemeal and it was
good. [Sheri]