Oster Bread & Dough Maker - Manual (Page 27)

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Multigrain Bread
Look for 7-grain cereal in the health food or hot cereal section
of your supermarket.
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
1 1/3 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
3/4 cup 7-grain cereal
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
1 cup Gold Medal® Better for Bread™ flour
3/4 cup Gold Medal® whole wheat flour
2/3 cup 7-grain cereal
2 tablespoons packed brown sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.
(For whole wheat breads, the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” 1 1/2 pound loaf recipes. Select “5” for RAPID BAKE CYCLE. RAPID BAKE CYCLE reduces overall
completion time by about 20%.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Please Note: Whole wheat cycle has a 15-30 minute rest period before mixing begins.
Pumpernickel Bread
Large Loaf (1 1/2 pounds)
1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
2/3 cup water
2 tablespoons dark molasses
2 teaspoons margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup rye flour
1 tablespoon cocoa
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast