1 1/2 lb. loaf:; (1 lb
-loaf:) 2 1/4 ts Active dry yeast; (1 1/2 t)
2 1/2 c Bread flour; (1 2/3 c)
3/4 c Cracked wheat; (1/2 c)
1 1/2 tb Sugar; (1 t)
3 tb Wheat germ; t)
3/4 ts Black pepper; coarsely
-cracked, — (1/2 t) 1 1/2 ts Salt; (1 t)
1 1/2 tb Olive oil; (1 t)
1 1/2 c Water; (3/4 c + 2 t)
Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg Minestrone and vegetable soup taste even better with this spicy, crunchy bread,and it can make a fried egg sandwich a whole new experience. Toast slices and use as a base for eggs Benedict or rub with olive oil, cut into fingers, toast, and you will have a rustic, portable hors d’oeuvre. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool before slicing. Entered into MasterCook II by Reggie Dwork reggie@reggie.com —–