Title: Mediterranean Multigrain Bread
Categories: Bread machi, Ethnic, Grains, Low fat
Yield: 14 Servings

---------------------------FOR 1.5# LOAF; 1# LOAF---------------------------
2 1/4 ts Active Dry Yeast; (1 1/2 t)
2 1/4 c Bread Flour; (1 1/2 C)
3/4 c Whole-Wheat Flour; (1/2 C)
1/3 c Rye Flour; (1/4 C)
1/3 c Oatmeal; (1/4 C)
3/4 ts Salt; (1/2 t)
1/3 c Walnuts; chopped, (1/4 C)
1 1/3 c Water; (1 C)

Cookbook by Madge Rosenberg, pg 57

This moist, nutty, full-flavored bread tastes so good that you can forget
how healthy it is, full of fiber and vitamins and minerals. Eat it with
minestrone or any kind of soup, in a sandwich filled with tuna fish or
chicken salad or roasted vegetables, or toasted for breakfast.

Add all ingredients in the order suggested by your bread machine manual and
process on the bread cycle according to the manufacturer's directions.

Recipe by: The Best Bread Machine Cookbook Ever - Ethnic Breads

Posted to Digest bread-bakers.v097.n070 by Reggie Dwork
on Nov 14, 1997