Jim Brady requested a multi-grain bread recipe. This one contains *whole*
kernels of 8 different grains. It's different and delicious--especially if
you have fresh herbs available.
Kashi Herb Bread
Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats,
long grain brown rice, whole rye, triticale, hard red winter wheat, raw
buckwheat, barley, and mechanically dehulled sesame seeds. This blend
creates a complete protein food with a high concentration of complex
carbohydrates and fiber. It lends a wonderful chewy texture to this bread.
1/2 cup Kashi Breakfast Pilaf (uncooked)
1 cup boiling water
Reserved cooking liquid plus water to equal 8 fluid ounces
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1/4 teaspoon granulated garlic powder
2 1/4 cups bread flour
3/4 cup whole wheat flour
1 1/4 teaspoons salt
2 tablespoons gluten flour
2 tablespoons powdered buttermilk
2 1/8 teaspoons active dry yeast
1 Combine Kashi and water in small saucepan and simmer, covered, 15
minutes. Remove from heat and let stand, covered, 30 minutes.
2 Place Kashi in small strainer on top of measuring cup and press
down with back of spoon to drain thoroughly; reserve cooking liquid.
3 Place cooked Kashi and all remaining ingredients in pan of bread
machine in order listed, or in the order recommended for your machine.
4 Set controls for Basic bread with medium crust and start machine.
Makes one 1 1/2-pound loaf.
VARIATION: Omit the herbs and use a milder flavored oil instead of the
olive oil, for a bread that tastes great with your favorite fruit spread.
(If you can't find Kashi at your supermarket or food co-op, contact the
Kashi Company at PO Box 8557, La Jolla, CA 92038-8557.)