Wheatlet and Corn Flour Bread|
Abm Wheatlet and Corn Flour Bread
1 1/2lb loaf
9 oz Water
1 tb Veg oil
1/4 c Wheat germ
1/4 c Oat bran
1 c Cream of wheat cereal
1 c Corn Flour
1 c All purpose flour
1 ts Salt
1 ts Sugar
1 1/2 ts Yeast
1/4 c Dried parsley [opt'l]
Add the liquid and solid ingredients and the yeast in order according to
the manufacturer's instructions. Run on regular/basic and medium crust.
The cream of wheat is not as gritty as cornmeal and yet the corn flour
provides the corn taste.
I made my first loaf with parsley but as for any cornmeal bread or muffin,
the addition of garlic, chiles, bacon bits and/or cheese should work.
An original recipe by Jim Weller.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
on Dec 14, 1997